WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
German Bread Rolls (German Brötchen)
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!
Servings: 12 rolls
Calories: 150kcal
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
Master Recipe: I use the White Bread Master Recipe from the Bread in 5 books. If you like having dough on hand throughout the week to make quick bread sides, snacks, or breakfast breads, I recommend making the full recipe and keeping it in the fridge for use throughout the week!
Nutritional Info: The nutritional information for this recipe does not include the dough from the Master Recipe, and it depends also on how many rolls you would or could make from the one recipe. You can estimate these numbers by looking up a similar roll that includes the dough; or use the rough estimate of 150 calories per roll.
Dough Hydration: The egg whites count toward your total liquid measurement, so don't add extra water to compensate. This precise liquid ratio is crucial for achieving the proper dough consistency and final texture.
Shaping Consistency: Aim for uniform 3-ounce portions to ensure even baking times across all rolls. Weighing the dough pieces takes just a few extra minutes but guarantees professional-looking results.
Oven Variations: Some ovens run hot or have uneven heating, so monitor your first batch closely and adjust accordingly. Home ovens can vary significantly, so use the visual and tactile cues rather than relying solely on timing.
Flavor Variations: While traditional brötchen are kept simple, you can experiment with different seeds or coarse salt on top. Popular German variations include sesame seeds, poppy seeds, or pretzel salt.
Nutrition
Serving: 1roll | Calories: 150kcal