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Breakfast Rolls / Brötchen

Make German breakfast rolls yourself
Prep Time30 minutes
Cook Time20 minutes
Resting Time3 hours
Total Time3 hours 50 minutes
Servings: 12 pieces

Ingredients

Pre-Dough

  • 3 + 3/8 cup flour white or durum
  • 1 cup water slightly less than a cup (220ml)
  • 1/4 pck fresh yeast

Main Dough

  • 1 + 3/4 cup flour durum
  • 3/4 + 1/8 cup rye flour 100g
  • 3/4 + 1/8 cup white flour 100g
  • 1/4 pck fresh yeast
  • 1 cup water luke wam
  • 11/2 tsp sugar brown or white
  • 2 tsp salt
  • seeds as disired sunflower, pumpkin, chia, etc

Instructions

Making the pre-dough

  • Make the pre-dough the night before. Just mix all the ingredients together in a tupperware container, close it and put it in the fridge over night. It will rise despite the cold, but best not to put it in the coldest area. The veggie drawer is perfect for that. You can also make it the same day. Just use slightly warm water and let it rise for 1hr.

Making the main dough

  • The main-dough is made the next day. Plan in 1 1/2 hrs of rising time altogether. Now you mix all the ingredients together including the 1st dough. Also add a handful of seeds if you like. Afterwards cover the mixing bowl with a towel and let it sit in a warm spot for about 1hr. The dough should double in size.
  • Now it is time to make the actual rolls. Knead the dough and cut it in half. Take the first half and cut it in half again. Then cut the two pieces into 3 parts each, do the same with the second piece (makes 12 altogether). Form the rolls and put them on a baking tray. Make sure to use baking paper first. Slice each roll on top and cover with a kitchen towel. Let them rise for about 1/2hr.
  • While the rolls are rising, heat your oven to 220°C/430°F. After they have risen, brush some warm water on them and sprinkle them with seeds. The water makes them stick better, but you can lightly press them onto the rolls. Now they are ready to be baked for 20min.
  • Important! When you put the tray into the oven make sure to splash about 80ml of water onto the bottom of the oven and close the door quickly. The developing steam makes the rolls rise and the consistancy better.

Notes

Now enjoy your homemade breakfast rolls or Brötchen as they are called in Germany. They are of course best when they are warm with a little bit of butter. I also love to put french or italian cheese on them.
The rolls can be kept in a bag in the fridge or be frozen.