German Breakfast Rolls (Brötchen) Recipe
Small, crispy rolls that appear on every breakfast table in Germany – from hotel buffets to ordinary apartment kitchens. All you need is butter, jam or a slice of cheese and you have a typical German breakfast without going to the bakery. The dough is simple; the biggest challenge is letting it rise in peace and not eating the rolls straight from the oven.
These homemade Brötchen bring the feeling of a German bakery breakfast to your own kitchen, with a thin, crisp crust and soft, fluffy interior.
Chef's tips
Give the dough enough time to rise – that’s what creates a light, airy crumb. Steam in the oven is crucial for a crisp crust, so don’t skip the dish of hot water.
How to serve
Serve in a bread basket lined with a cloth to keep them warm, alongside butter, jams, cheeses, cold cuts and boiled eggs for a full German-style breakfast spread.
Ingredients
- wheat flour - 500 g
- water - 300 ml
- yeast - 7 g
- sugar - 5 g
- salt - 10 g
- vegetable oil - 20 ml
- milk - 20 ml
Preparation
- Put the flour, salt and sugar into a bowl and mix with a spoon.
- Pour the dry yeast into lukewarm water, stir and set aside for 5 minutes until a light foam appears on the surface.
- Pour the water with yeast and the oil into the bowl with the flour, then knead by hand or with a dough hook for about 8–10 minutes, until the dough is smooth, elastic and starts to pull away from the sides.
- Shape the dough into a ball, place it back in the bowl, cover with a cloth and leave in a warm place for about 60 minutes, until it has clearly doubled in volume.
- Turn the risen dough out onto a lightly floured surface, gently flatten it with your hands and divide into 10 equal pieces.
- Shape each piece into a ball, then roll it slightly to form an oval roll shape. Place the rolls on a baking tray lined with baking paper, leaving some space between them.
- Lightly flatten each roll with your hand, cover with a cloth and leave for 20–30 minutes, until they have clearly risen and feel soft to the touch.
- Preheat the oven to 220°C (top and bottom heat). Place a small ovenproof dish with hot water on the bottom of the oven to create steam.
- Before baking, brush the tops of the rolls with milk and score each one lengthwise with a sharp knife, making a shallow cut.
- Put the tray in the oven and bake for 15–20 minutes, until the rolls have risen well and turned golden brown. When tapped on the bottom, they should sound hollow.
- Transfer the baked rolls to a wire rack and leave to cool slightly so the crust stays crisp.
Storage
Rolls are best on the day they are baked, but you can store them at room temperature for up to 1 day. The next day, refresh them in a hot oven for a few minutes or freeze them once cooled and reheat directly from frozen when needed.
