Classic German rolls recipe (Brötchen)
Serves 8
2880 mins prep
20 mins cook
120 mins Prep Time
3020 mins total
These authentic German bread rolls, called Brötchen, are a bakery staple part of an authentic German breakfast and for eating Bratwurst on the go! The crusty German rolls are also super versatile and popular at German fast food trucks called Imbissbuden. You're almost always guaranteed to get one when ordering and eating Bratwurst, Currywurst, Frikadellen, and more.
If yeast scares you, here is a free yeast tips sheet you can download here that's normally found inside my German pastry baking online course.
Pre-Dough
Main Dough
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Combine all ingredients to the pre-dough (also called a poolish) )and allow to rest in an airtight bowl in your fridge for 48 to 72 hours. The volume should have at least doubled and the dough should be nice and bubbly.
grams all-purpose wheat flour
grams water
gram active dry yeast
grams salt
Combine the warm water, sugar and yeast and allow to get bubbly, which should take about 5 minutes. If it does not get bubbly, consult this yeast tips sheet that you can download here for free and that is part of my German pastry online baking class.
grams water
grams granualted sugar
grams active dry yeast
Add all other ingredients and predough and knead on the lowest setting for 5 minutes. Then increase to the second setting for another 8 minutes.
grams all-purpose wheat flour
grams milk
grams salt
pre-dough
Cover the bowl and let rise for one hour, folding the dough on a floured work surface 30 minutes in.
Knead the dough for a couple of minutes and shape 8 dough balls of about 90 grams (3.14 ounces) each. Place seam side down on a baker's linen or a piece of parchment paper and cover with the linen or a clean towel. Allow to rest for another 45 minutes. At this time, preheat your oven to 230 degrees Celsius or 445 degrees Fahrenheit (place an oven-safe bowl full of hot water on the bottom rack while preheating to create steam).
Spray or brush on hot water, then cut straight down about a half inch into each roll.
Bake in a preheated oven for 10 minutes. At this point, open the oven door wide to release steam. Then continue baking for 5 more minutes.
Now remove the hot water AND the rolls, brush on more hot water, and return to the oven to finish baking for the last 5 minutes or until golden in color. Brushing on the water towards the end of baking helps to give the rolls a shiny finish just like from the bakery.
Your rolls will bake for 20 minutes in total.
Transfer to a cooling rack and allow to cool for 10 or more minutes before eating. Guten Appetit!
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