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Bread Rolls
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Authentic German Brötchen (Bread Rolls)

Crispy on the outside and fluffy on the inside, these traditional German bread rolls are perfect for any meal. Learn how to make bakery-style Brötchen at home!
Prep Time30 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: German
Keyword: Brötchen, Bread Rolls, German Bread
Servings: 8 rolls
Calories: 220kcal

Equipment

  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • Sharp Knife or Lame

Ingredients

Dough

  • 4 cups bread flour plus extra for dusting
  • 1 1/4 cups warm water about 100°F (38°C)
  • 1/2 cup warm milk
  • 2 1/4 tsp active dry yeast one packet
  • 2 tbsp unsalted butter softened
  • 1 tsp salt
  • 1 tbsp barley malt syrup or honey

For Baking

  • Extra flour for dusting
US Customary - Metric

Instructions

  • Activate the Yeast: In a small bowl, combine warm water, warm milk, and the active dry yeast. Stir in the barley malt syrup or honey. Let it sit for about 10 minutes until frothy.
    1 1/4 cups warm water, 1/2 cup warm milk, 2 1/4 tsp active dry yeast, 1 tbsp barley malt syrup
  • Prepare the Dough: In a large mixing bowl, combine bread flour and salt. Make a well in the center and add the yeast mixture and softened butter. Mix until a rough dough forms.
    4 cups bread flour, 1 tsp salt, 2 tbsp unsalted butter
  • Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.
  • First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Shape the Rolls: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a tight ball and then slightly elongate into an oval shape. Place them on a baking sheet lined with parchment paper, leaving space between each roll.
  • Second Rise: Cover the rolls with a damp cloth and let them rise for another 30-45 minutes until puffy.
  • Preheat the Oven: Preheat your oven to 450°F (230°C). Place an oven-safe pan or tray at the bottom rack to create steam during baking.
  • Score the Rolls: Using a sharp knife or lame, make a lengthwise slash on top of each roll. Dust lightly with flour if desired.
    Extra flour
  • Bake with Steam: Pour a cup of hot water into the preheated pan to create steam (be cautious to avoid burns). Immediately place the baking sheet with rolls into the oven.
  • Bake: Bake for 15-20 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Cool and Enjoy: Remove from the oven and let them cool on a wire rack. Serve warm or at room temperature with your favorite toppings.

Notes

  • Storage: Store in a paper bag at room temperature for up to 2 days. For longer storage, freeze in airtight bags and reheat in the oven.
  • Variations: Add sesame seeds, poppy seeds, or sunflower seeds on top before baking for extra flavor and texture.
  • Tip: For an even crispier crust, spray water onto the oven walls (carefully) a couple of times during the first 5 minutes of baking.

Nutrition

Calories: 220kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Calcium: 20mg | Iron: 2mg