German Bread Rolls have become some of my favorite indulgences, and once you master this traditional brötchen recipe, you’ll understand why Germans are so passionate about their rolls!
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🍞 The beauty of this recipe lies in its simplicity – no special flours or complicated techniques!
My 2 Best Tips For Making German Bread Rolls
Egg White Technique: Apply the egg white wash just before baking, not earlier, to prevent the coating from becoming gummy. Use a pastry brush and apply in smooth, even strokes to avoid pooling. The egg white should create a thin, even layer that will turn into that signature glossy finish during baking.
Steam Timing: Pour the hot water into the broiler tray immediately before closing the oven door to maximize steam effectiveness. This burst of steam at the beginning of baking is crucial for crust formation and prevents the surface from setting too quickly. Work quickly but safely when adding the water to maintain oven temperature.
I always bake my brötchen straight from the fridge – don’t even let them warm up! I know it sounds weird, but that cold shock when they hit the hot oven creates amazing oven spring. The air pockets turn out so much better this way, and you get that authentic light, airy texture that German bakeries are famous for.
The dough keeps in the fridge for up to 5 days, so you can make fresh rolls any time. I just shape a bunch at once and grab what I need for breakfast each day – no more early morning prep work!
These German Brötchen work for everything – breakfast sandwiches, dinner sides, whatever. They go great with jams, meats, or just butter and salt. They’re strong enough for hearty fillings but still delicate on their own.
🩷 Melissa
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German Bread Rolls (German Brötchen)
Ingredients
- Plain white-flour Master Recipe ingredients (I use the master recipe from the Artisan Bread in 5 cookbooks.)
- 3 large egg whites
- water to make 3 cups total liquid with egg whites
- Additional egg white for brushing
- Optional: seeds or coarse salt for topping
Instructions
- Place 3 egg whites in a measuring cup, then add water to reach 3 cups total liquid and prepare your Master Recipe dough using this mixture.
- Preheat oven to 450°F with a baking stone in the middle and a broiler tray on another shelf for 20-30 minutes.
- Cut dough into 3-ounce portions and shape each into an oval by squeezing the ends.
- Let shaped rolls rest and rise for 20-60 minutes.
- Brush each roll with egg white using a pastry brush.
- Add seeds or coarse salt on top if desired.
- Make one quick slash lengthwise on each roll using a sharp serrated knife.
- Place rolls on a silicone mat, greased cookie sheet, or parchment paper.
- Transfer to the preheated baking stone and immediately pour 1 cup hot water into the broiler tray.
- Bake for 25 minutes until the rolls are crisp, shiny, and golden brown.
Notes
Nutrition
How To Make German Brötchen
Step 1: Place 3 egg whites in a measuring cup, then add water to reach 3 cups total liquid. Mix up a batch of plain white-flour Master Recipe using this egg white-water mixture instead of plain water, following all other recipe steps as usual.
Step 2: Preheat oven to 450°F with a baking stone in the middle and broiler tray on another shelf for 20-30 minutes. Cut dough into 3-ounce portions and shape each into an oval by squeezing the ends.
Step 3: Allow shaped rolls to rest for 20-60 minutes. Brush each roll thoroughly with egg white using a pastry brush, then add seeds or coarse salt if desired.
Step 4: Make one quick slash lengthwise down each roll using a sharp serrated bread knife, sliding quickly to avoid catching the dough.
Step 5: Place rolls on a silicone mat, greased cookie sheet, or parchment paper, then transfer to the preheated baking stone.
Step 6: Immediately pour 1 cup of hot water into the broiler tray and close the oven door. Bake for 25 minutes until rolls are crisp, shiny, and golden brown.
Recipe FAQs
Stick with egg whites only for the authentic texture and crust. Whole eggs will create a different, more enriched dough that won’t achieve the same crispy exterior. The egg whites serve a specific purpose in creating that signature German bakery crust.
Look for a deep golden-brown color and listen for a hollow sound when tapped on the bottom. The crust should feel firm and crispy to the touch. Internal temperature should reach around 200°F for fully baked rolls.
While a baking stone gives the best results, you can use an inverted heavy baking sheet preheated in the oven. The key is having a hot surface that conducts heat well to create that crispy bottom crust.
More Delicious Rolls Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Aggie
Gosh, these look fantastic!! I love fresh baked crusty bread! I’ve tried the original in 5 minutes recipe and it was the best!
Kathy - Panini Happy
I love this book so much!! And I agree, the inclusion of weights in the recipe makes this edition of the book even better. Your rolls came out so well – I’ll have to try those!
Kate@Diethood
These rolls are beautiful!!
Cathy at Wives with Knives
This sounds like a book I definitely need to add to my collection. Like you, I prefer ingredients listed by weight because of the accuracy. Once I bought my scale my bread baking improved. Your rolls turned out perfect, Barbara!
Cookin Canuck
The “5 minutes a day” series is fantastic! The whole grain one is a book I refer to at least every couple of weeks. These rolls look wonderful…for Thanksgiving or any other day.
Jamie
I have been waiting and waiting for my copy to come in the mail and now even more! Tremendous these rolls! I love the texture of the crumb. I love Zoë and Jeff’s books and recipes and am thrilled they have this new edition coming out. Now I have bookmarked these rolls!
Becky
Barbara, these rolls look fantastic!! So beautiful- they look like their from a bakery 🙂
Mila
BRAVISSSSSIMA!!!! Questi panini sono fantastici!!!
Buona giornata
Kitchen Belleicious
you would think they are straight out of a bakery! Too good my friend! To good! You will need to make me some next time!
Winnie
I have the first book, and love it. I have made the boule about 4 times and have to branch out and try something else. My hubby loves it. Do you think I can make these rolls then? I love hard rolls and your photo looks so delicious.
Barbara Schieving
Thanks Winnie! Definitely – if you’ve got the hang of working with wet dough you’ll do great. Enjoy!
Maureen | Orgasmic Chef
It truly is just a few minutes a day for the best bread. These are perfect!
Angie@Angie's Recipes
They look perfectly crusty and great!
Carol
Beautiful rolls! I’ve heard of the Artisan Bread books but our library hasn’t gotten them in yet. Will have to keep checking……..
Thanks Barbara-one of these would be wonderful to split with Bob alongside a nice big bowl of homemade soup.
Jen {Bakerette.com}
I love this book! I made several recipes from their book. And I love Brotchen! I fell in love with it when I lived in Austria. Thanks for sharing!
Foodiewife
What perfect timing! I’ve been on a bread baking roll (pun intended) as I taught myself how to make baguettes and sour dough rolls. Broetchen have been very high on my list, because of my German heritage. I own all 3 of the AB5 books, and now there’s another one! Yes! Beautiful job, Barbara. The stale ones make the best Bavarian Semel Knoedel.
Laura @ Lauras Baking Talent
These rolls look great! Thanks for sharing this great recipe and the book 🙂
Rosa
Lovely bread rolls! I love such baked goods.
Cheers,
Rosa
2 Sisters Recipes
Delicious recipe for these rolls. I finally bought the silk lining sheet for baking and I love it!
mjskit
Love these rolls! I’m going to have to check out that book. I have an Artisan Bread book that complicated as all get out. These rolls look relatively easy and your results are gorgeous! I want the whole batch!
Rachel @ Baked by Rachel
The carb lover in me is freaking out. I seriously want one right now!