Where Is My Spoon Recipes German Recipes German Sides Easy Breakfast Bread Rolls

Easy Breakfast Bread Rolls

by Adina 15/03/2020 10 comments

basket full of freshly baked breakfast rolls
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Last Updated on 23/03/2020 by Adina

 

These are our favorite breakfast bread rolls! Soft, fluffy and crusty rolls that you could make together with your kids.

 

Breakfast Bread Rolls

 

close up of bread roll sprinkled with black sesame seeds

 

I’ve made a lot of bread rolls for my children during the last years. Breakfast bread rolls, dinner rolls, overnight yeast rolls, sweet rolls, kanelbullar and so on. Some were good, some were not so good. This is our favorite breakfast roll recipe.

For my son, there are no better ones. We love to make these together, all three of us, my son helps me measure the ingredients, my daughter pours the water, we knead the dough together and when the dough has risen, we form the rolls.

A super activity on a cold rainy afternoon. And then we have the bread rolls for dinner instead of breakfast, and what is leftover for breakfast the next day.

 

boy and girls forming the dough

 

Ingredients

Yeast:

  • There are two kinds of yeast: fresh and dry yeast.
  • And there are also two kinds of dry yeast: active-dry yeast and instant yeast.

Fresh yeast:

  • This is the best kind of yeast you can use. Buying it in Germany is easy, it is available in any supermarket and it’s super cheap.
  • A cube of fresh yeast weighs 42 g/ 1.48 oz in Germany and it is usually enough to bake a regular-sized bread or to make the dough for a large yeast cake. However, always follow the quantities indicated by the recipe you are following.
  • Fresh yeast is not easily available all over the world, so dry yeast is a good substitute.

Active dry yeast:

  • It has larger granules and has to be dissolved in water before using it.

Instant dry yeast:

  • The granules are finer and the yeast can be mixed with the dry ingredients before adding the water.
  • Both types of dry yeast are usually sold in small packages and, at least in Germany, one package is the equivalent of ½ cube fresh yeast. One package of dry yeast weighs 7 g/ 0.24 oz here.

 

small metal basket containing rolls

 

Other ingredients:

  • All-purpose flour
  • Honey
  • Lukewarm water
  • Fine sea salt
  • cornstarch

 

sliced roll ready t be served

 

How to make yeast dough?

Use a kitchen scale, cup measuring is not reliable in baking! This breakfast roll recipe is really easy to make, you don’t have to be an experienced baker to get it right.

  • Dissolve the crumbled fresh yeast or the active-dry yeast in the lukewarm water. If using instant yeast, mix it with the flour, sugar, and salt.
  • Mix the flour (and yeast, if instant), and salt in a large bowl, add the wet ingredients and mix with a spoon as long as it gets.
  • Start kneading the bread. When the dough comes together, turn the mixture onto a floured surface and continue kneading until the dough becomes elastic and doesn’t stick to your hands anymore. You will have to add a bit of flour from time to time to help you with the kneading. Do not overdo it though, just a few sprinkles of flour when the dough becomes too sticky to knead.
  • If using the stand mixer, knead using the kneading attachments.
  • Place the dough in a clean bowl and cover with a kitchen cloth.
  • Let the dough rise in a warm place until doubled in size, it should rise for more or less one hour. But check, the rising time depends not only on the type of yeast you are using but also on the temperature in your kitchen.

 

yeast dough in a bowl before and after rising

 

How to form?

  • Turn the dough onto a lightly floured surface, knead very shortly and divide it into 8 equal pieces.
  • Take one piece of dough, knead it quickly to make it smooth, then form round or elongated rolls.
  • Place them on a baking tray lined with baking paper.
  • Let rise again in a warm place, about half an hour.
  • In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Lightly score the rolls in the middle using a sharp knife.
  • Brush with egg wash or cornstarch wash (see below)
  • You can either let the breakfast rolls plain or sprinkle them with sesame, sunflower, flaxseeds or poppy seeds.
  • Bake for about 20 minutes until golden brown and cooked through. Check if they are done by tapping the bottom of one roll with your knuckles, it should sound hollow.
  • Let cool on wire racks.

 

unbaked, scored bread roll on baking trays sprinkled with seeds

 

Brush:

  • You can either brush them with 1 beaten egg yolk mixed with 1 teaspoon olive oil or with a cornstarch-water mixture. This mixture is often used by bakers in Germany and it makes the rolls shiny and nice.
  • To make the cornstarch mixture, place 75 ml/ 2.5 fl.oz/ 1/3 cup water in a small pan. Bring to a boil.
  • In the meantime, mix 3 level teaspoon cornstarch with 2 tablespoons cold water.
  • Whisk the cornstarch slurry into the simmering water and let bubble shorty until it becomes syrupy and shiny, it will take 10-20 seconds or so.
  • Use to brush the rolls before baking and after baking.
  • Once you removed the baked rolls from the oven, brush them again very lightly with this mixture, not too much, so that the roll will be really shiny but still remain crusty.

 

cornstarch slurry for brushing shiny rolls

 

What to serve on or with bread rolls?

  • Anything you like, sweet or savory.
  • You can also have the split rolls with sausages or steak, make any kind of sandwich or serve as a side dish for soup, stew or goulash.

Or make some bread spreads:

Chocolate Peanut Butter Spread – Homemade chocolate peanut butter spread, this is a decadent yet healthy chocolate nut butter. 

Strawberry Rhubarb Jam – A very aromatic and easy to make strawberry rhubarb jam made without added pectin. 

Best Egg Salad Recipe – Leftover hard-boiled eggs that can be turned into a delicious and creamy chopped egg salad to be enjoyed on sandwiches or crispbread.

Camembert Spread – This Camembert spread or German Obatzda recipe is our favorite bread spread or dip. 

 

freshly baked breakfast bread roll in a basket

fresh breakfast rolls golden brown

 

 

 

Pin it for later!

 

german breakfast rolls or brötchen sprinkled with sesame seeds

 

 

 

Last updated: March 15, 2020

basket full of freshly baked breakfast rolls

Easy Breakfast Bread Rolls

Yield: 8 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These are our favorite breakfast bread rolls! Soft, fluffy and crusty rolls that you could make together with your kids.

Ingredients

  • 500g/ 1.1 lbs/ 4 ¼ cups all-purpose flour
  • 1 sachet/ 2 ¼ teaspoons instant dry yeast (See note 1)
  • 300 ml/ 10 fl.oz/ 1 ¼ cups lukewarm water
  • 1 ½ teaspoon fine sea salt
  • ½ tablespoon honey
  • Cornstarch wash (See note 2)
  • 75 ml/ 2.5 fl.oz/ 1/3 cup water + 2 tablespoons
  • 3 teaspoons cornstarch
  • sesame, sunflower, pumpkin, flax or poppy seeds, optional

Instructions

Yeast dough:

  1. Use a kitchen scale for the best results.
  2. Mix the flour, instant yeast, and salt. Place the flour in a large bowl, add the lukewarm water, salt, honey or syrup and mix with a spoon as long as it gets.
  3. Start kneading the dough. When the dough comes together, turn the mixture onto a floured working surface and continue kneading until the dough becomes elastic and doesn't stick to your hands anymore.
  4. If using the stand mixer, knead using the kneading attachments until the dough is elastic and comes away from the walls of the mixer.
  5. Place the dough back in the clean bowl, cover the bowl with a kitchen cloth and leave the dough to rise in a warm place until doubled in size, this will take about an hour.



Form the rolls:

  1. Turn the dough onto a lightly floured surface, divide it into 8 equal pieces and form the rolls.
  2. Knead one piece of dough shortly to make it smooth, form round or elongated rolls. Place the rolls on a baking tray lined with baking paper. Let rest again in a warm place until nicely risen, about half an hour.
  3. In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  4. Score the rolls in the middle using a sharp knife.



Cornstarch mixture:

  1. Place 75 ml/ 2.5 fl.oz/ 1/3 cup water in a small pan. Bring to a boil. In the meantime, mix 3 level teaspoon cornstarch with 2 tablespoons cold water.
  2. Whisk the cornstarch slurry into the simmering water and let bubble shorty until it becomes syrupy and shiny, it will take about 10-20 seconds. Use to brush the rolls before baking.
  3. Sprinkle with the seeds of choice, if desired.



Bake the rolls:

  1. Bake for about 20 minutes until golden brown and cooked through. Check if they are done by tapping the bottom of one roll with your knuckles, it should sound hollow.
  2. Once you`ve removed the baked rolls from the oven, brush them again very lightly with the cornstarch mixture, not too much, so that the rolls will be really shiny but still remain crusty.
  3. Let cool on wire racks.

Notes

  1. You can use any type of yeast: fresh, active-dry yeast or instant yeast.
    1 sachet of dry yeast weighs 7 g/ 0.24 oz/ 2 ¼ teaspoons in Germany.
    If using fresh yeast, crumble it and dissolve it in the lukewarm water.
    If using active-dry yeast, proof it in the lukewarm water.
    If using instant yeast, mix it with the dry ingredients before adding the wet ingredients.
  2. You can also brush the breakfast rolls with egg wash. Mix together 1 egg yolk + 2 tablespoons water + 1 teaspoon olive oil. Use to brush the rolls before you sprinkle them with the seeds.
Nutrition Information:
Yield: 8 Serving Size: 1 roll
Amount Per Serving: Calories: 239Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 399mgCarbohydrates: 50gFiber: 2gSugar: 1gProtein: 7g

Nutrition information isn’t always accurate.

 

 

10 comments
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10 comments

Sam @ SugarSpunRun 02/07/2015 - 17:12

These are so cute, I love that they are easy, too!!! 🙂

Reply
Adina 02/07/2015 - 19:24

Thank you, Sam. 🙂

Reply
beck 06/07/2015 - 16:01

why can`t I leave a comment?

Reply
Roland 06/07/2015 - 16:07

Oh, it´s working now. Lovely “Brötchen”- better than from the baker.
Especially when lovely kids helped making them. Nice to see how busy and concentrated they are.

Reply
Roland 06/07/2015 - 16:37

These look better than the ones from the bakery. I bet it´s because the kids have put a lot of enthusiasm and concentration in it. Really nice to see.

Reply
Adina 06/07/2015 - 17:41

You just did. 🙂

Reply
Karina 17/07/2015 - 12:56

Baked them today morning for breakfast. They are awesone! Much better than the rolls we get in Dubai. Even the hubby got excited eating German rolls again 😉

Reply
Adina 17/07/2015 - 19:16

Hey Karina, nice to hear from you. Glad you both liked the Brötchen. 🙂

Reply
Eliana 30/01/2018 - 22:34

Hey Adina ? Can you make the dough without the egg yolk and honey? Is it still good? Thanks for the awesome recipes you keep posting ?

Reply
Adina 30/01/2018 - 22:57

Ceau, Eliana. Mersi! ? The honey helps the dough rise nicely, but it will also happen without it, it will probably take a bit longer. And you can definitely leave out the egg, it gives the rolls a nice color, but that is not so important. Brush the rolls with some water instead.

Reply

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