Germany Brötchen (Bread Rolls)
Brötchen, meaning "little bread" in German, are small, crusty bread rolls that are a staple in German cuisine and an essential part of traditional breakfasts. These rolls are typically made with wheat flour, water, yeast, and salt, resulting in a soft interior and a golden, crunchy crust. Brötchen come in various regional variations, with some topped with seeds such as sesame, poppy, or sunflower for added flavor and texture. They are commonly served with butter, jam, honey, or cold cuts, and are often paired with a cup of coffee or tea. Brötchen are a beloved part of daily life in Germany, found in bakeries across the country and cherished for their simplicity, versatility, and fresh-baked flavor. Whether enjoyed at home or as part of a leisurely weekend brunch, they embody the German love for quality bread and hearty, satisfying meals.
Recipe Servings: 24
+ 2 hours 35 minutes resting
Ingredients
- 2 Tbsp (18.6 g) active dry yeast
- 1 Tbsp (12 g) sugar
- 2½ cups (591 ml) warm water (heated to 110°F/43°C)
- 2 Tbsp (28 g) shortening
- 2 tsp (12 g) salt
- 7 cups (840 g) all-purpose flour, divided
- 3 egg whites, stiffly beaten
- Cooking oil, as needed for greasing
- 1 egg white (for egg wash)
- 2 Tbsp (30 ml) cold milk
Directions
Place yeast, sugar, and warm water in a large bowl, stirring until yeast and sugar dissolves.
Let yeast mixture rest for about 10 minutes until creamy.
Add shortening, salt, and 3 cups (360 g) flour, beating with a spoon for 2 minutes.
Fold in egg whites and gradually add the remaining flour a ¼ cup (30 g) at a time, beating until dough forms and begins to pull away from bowl.
Turn dough out onto a floured surface and knead it for 8–10 minutes, adding more flour as necessary, until it is smooth and elastic with bubbles.
Place dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for about 60 minutes or until doubled in size.
Punch dough down, form it into a ball, and let it rest for about 45 minutes until doubled in size.
Grease a baking sheet or two with cooking oil.
Turn dough out onto a floured surface, punch it down, and divide it into 24 equal pieces.
Form dough pieces into ovals about 3½ inches (9 cm) long, place them on the prepared baking sheets, cover dough, and let it rest for about 40 minutes or until doubled in size.
Preheat oven to 425°F (220°C) and place an empty (ungreased) baking sheet on the bottom rack of the oven.
Beat together egg white and milk in a small bowl to make the egg wash and then brush the rolls with it.
Place a cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake rolls for about 20 minutes or until the tops are golden-brown.
Remove rolls from the oven and transfer them to a wire rack to cool.
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