Brötchen (German Crusty Breakfast Rolls)
In short: Crusty German breakfast rolls with a thin crackling crust and a soft, airy crumb, baked with steam and ready in under three hours. It takes about 52 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 22 min
- Resting
- 1 h 30 min
- Total
- 52 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 240 kcal
Brötchen are the crusty rolls Germans buy fresh every morning for breakfast. The dough is simple, just flour, water, yeast and salt, but the result depends on steam in the oven, which makes a thin crackling crust and an airy crumb. They are split and eaten with butter, jam, cheese or cold cuts. This recipe makes eight rolls, and the dough can also rest overnight for deeper flavor.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and knead for 10 minutes by hand, or 8 in a stand mixer, until smooth and elastic.
- Cover and let rise for 1 hour until doubled.
- Divide the dough into 8 pieces of about 100 g (3.5 oz). Shape each into a tight ball and rest for 10 minutes, then roll into an oval.
- Set the ovals on a floured towel or parchment-lined tray, cover and proof for 30 minutes until puffy. Heat the oven to 240°C (465°F) with an empty metal tray on the bottom rack.
- Cut a deep slash lengthwise down the center of each roll with a sharp knife or razor blade. Brush with water and sprinkle with seeds if using.
- Slide the rolls into the oven and pour the boiling water into the hot tray to make steam. Bake for 12 minutes, then lower the heat to 220°C (425°F) and bake 8 to 10 minutes more until deep golden.
- Cool on a rack for at least 15 minutes. Eat the same day.
Tips
- Steam in the first minutes of baking gives the thin, crackly crust. Spraying the oven walls with water once or twice helps too.
- For more flavor, refrigerate the kneaded dough for 12 to 18 hours, then bring it to room temperature for an hour before shaping.
Questions and answers
What is the difference between Brötchen, Semmel and Schrippe?
They are regional names for the same kind of crusty white roll. Brötchen is used in much of Germany, Semmel in Bavaria and Austria, and Schrippe in Berlin.
How do I keep the rolls fresh?
They are best on the day they are baked. Store cooled rolls in a paper bag and freeze extras for 2 months. Refresh frozen rolls in a 200°C (400°F) oven for 8 minutes.
Can I use all-purpose flour?
Yes, but bread flour gives a chewier crumb and a better rise. With all-purpose flour use slightly less water, about 300 ml.
How long does it take to make Brötchen (German Crusty Breakfast Rolls)?
About 52 min in total: 30 min of preparation and 22 min of cooking.
How many calories are in Brötchen (German Crusty Breakfast Rolls)?
About 240 kcal per serving, with 7 g of protein, 46 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 490 mg |
Estimated values, calculated from the ingredients.
