German Brötchen

 Print Friendly and PDF

These little breads (brötchen) will make you wish you were a creamy pat of butter. With the crispy crust and soft tasty insides. My mouth waters just writing the recipe.



Blend flour, salt, sugar and yeast in a large mixing bowl. Stir in 1 cup warm water.

If you have a stand mixer with a dough hook, mix the dough until dough forms a ball and pulls away from the sides of the bowl.

If mixing by hand, knead dough inside the bowl until it forms a ball.

Transfer dough to floured countertop and knead a few times; place in a floured bowl, turning the dough to lightly coat it with flour. Cover the bowl with a warm, moist kitchen towel and let rise 60-90 minutes.

Spray a baking sheet with nonstick spray or line with parchment paper. Remove dough from bowl and shape into 10-12 round rolls.

Quickly pass each roll under warm running water and place on the baking sheet. Cover with a floured kitchen towel and let rest for 30 minutes.

Brush rolls with warm water and dust them with flour; sprinkle with sesame seeds, poppy seeds or coarse salt if desired. Let rest 10 minutes.

While rolls are resting, place a large pan with hot water on the lowest rack of your oven. Position the top rack in the middle of the oven.  Preheat oven to 400°F. Take care when opening the oven door; water will be steaming.

Spritz or sprinkle the rolls with water again and place baking sheet in the oven on rack above the steaming pan.

Bake 30 minutes.

Remove from oven and cool on a cooling rack.

10-12 rolls Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401