For a typical #germanbreakfast you have bread rolls topped with butter and all different kind of deli meats, sliced cheeses, jams and many other options. Our rolls are crunchy from the outside and fluffy and soft from the inside – a little like a good baguette, and we go crazy over them. We buy them fresh, every day, and there’s nothing better than when they’re still hot when you buy them!

So, as you can tell, I got very excited when I came across this very simple and fast recipe and my hope is, you’ll love it as much as I do!


500g flour
1 package (approx. 2 1/4 tsp) active dry yeast
1 1/2 teaspoons of salt
360 ml of water
extra flour for dusting
approx. 250 ml water for baking


The evening before, mix the flour, yeast and salt in a medium-sized bowl (at least 2.5 l volume) and add the water.

Mix everything with a fork to a moist, sticky dough (do not knead, just so that everything is mixed).

Let the dough rise loosely covered for 2-3 hours at room temperature, then place in the refrigerator overnight.

The next morning, preheat the oven to 445 degrees Fahrenheit (230 °C).

In the meantime, cover a baking sheet with parchment paper and dust the dough with flour.

By hand, pull tomato-sized pieces of dough out of the dough and, if necessary, dust with a little more flour, fold in the edges towards the lower center, so that a round dough piece is formed.

Place this on the baking sheet and repeat the process depending on the desired number of rolls.

When the oven is hot, cut the top of the buns crosswise with scissors and slide the tray into the oven.

Carefully place a oven safe bowl or pan filled with water on to the lowest level of your oven.

Bake the rolls at 445 degrees Fahrenheit (230 °C) for 20-25 minutes until they are browned as desired.

Happy crunching and munching!

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