Rohrnudeln Recipe

Name: Rohrnudeln
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour plus; 1/4 cup flour if needed; 1/4 cup sugar; 2 large eggs room temperature; 3/4 cup milk; 4 tablespoons unsalted butter; 1 package rapid rise yeast I used Fleishmann's Bread Machine Yeast; 8 tablespoons apricot preserves or your choice; 3 tablespoons butter; 1/4 cup sugar melted, to dip unbaked rolls into

Servings: persons

2 cups flour plus
1/4 cup flour if needed
1/4 cup sugar
2 large eggs room temperature
3/4 cup milk
4 tablespoons unsalted butter
1 package rapid rise yeast I used Fleishmann's Bread Machine Yeast
8 tablespoons apricot preserves or your choice
3 tablespoons butter
1/4 cup sugar melted, to dip unbaked rolls into

1
Preheat Oven to 350F. Spray a glass square baking dish with non-stick cooking spray, or line with parchment paper.
2
Mix dry ingredients, and add yeast
3
Add warm milk and butter to dry ingredients, mix
4
Allow to rise (about 45 minutes); then gently knead
5
Divide dough in half, then fourths; shape and add preserves in the middle
6
Melt some butter & sugar; dip each roll into this and put into a baking pan.
7
Bake at 350F; 30 minutes or until golden

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour plus, 1/4 cup flour if needed, 1/4 cup sugar, 2 large eggs room temperature, and more.

Yes, Rohrnudeln falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rohrnudeln

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