Bavarian & Swabian food - South Germany's finest grandma approved recipes

[TDDA]

We were there a few years after WWII (and a second tour in the sixties) -- I don't know where mom got the recipe from, but it's delicious.

What I miss, though, is real brotchen.  I've had it here in the states, and there's just not a lot of places that can do a proper brotchen.

Whenever I am outside Germany I miss them too. Foreign made buns are often too sweet and sometimes way too heavy on yeast, without any crunch. Working some rye flour into the buns while kneding gives a real nice crust.