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basket full of freshly baked breakfast rolls
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4.45 from 9 votes

Easy Breakfast Bread Rolls

These are our favorite breakfast bread rolls! Soft, fluffy and crusty rolls that you could make together with your kids.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Bread
Cuisine: German
Servings: 8 rolls
Calories: 239kcal
Author: Adina

Ingredients

  • 500 g all-purpose flour 1.1 lbs/ 4 ¼ cups
  • 2 ¼ teaspoons instant dry yeast (Note 2)
  • 300 ml lukewarm water 10 fl.oz/ 1 ¼ cups
  • 1 ½ teaspoon fine sea salt or Kosher
  • ½ tablespoon honey
  • Cornstarch wash (Note 3)
  • 75 ml water + 2 extra tablespoons ⅓ cup + 2 extra tablespoons
  • 3 teaspoons cornstarch
  • sesame sunflower, pumpkin, flax or poppy seeds, optional

Instructions

Yeast dough:

  • 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.
  • Knead: 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.
    If using the stand mixer, knead using the kneading attachments until the dough is elastic and comes away from the walls of the mixer.
  • Let rise: 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:

  • Form rolls: Turn the dough onto a lightly floured surface, divide it into 8 equal pieces and form the rolls. Knead one piece of dough shortly to make it smooth, form round or elongated rolls.
  • Let rise: 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.
  • In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Score the rolls in the middle using a sharp knife.

Cornstarch mixture:

  • Place 75 ml/ 2.5 fl.oz/ ⅓ 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 about 10-20 seconds.
  • Brush the rolls with the slurry. Sprinkle with the seeds of choice, if desired.

Bake the rolls:

  • 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.
  • Glaze: 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 shiny but remain crusty.
  • Let cool on wire racks.

Notes

  1. Use a digital kitchen scale for the best results. (Amazon affiliate link)
  2. 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 lukewarm water.
    If using instant yeast, mix it with the dry ingredients before adding the wet ingredients.
  3. You can also brush the breakfast rolls with egg wash. Mix 1 egg yolk + 2 tablespoons water + 1 teaspoon olive oil. Use to brush the rolls before you sprinkle them with the seeds.

Nutrition

Serving: 1roll | Calories: 239kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Sodium: 399mg | Fiber: 2g | Sugar: 1g