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5 from 5 votes

Brötchen: Classic German Breakfast Rolls

These Weizenbrötchen are the classic German wheat roll that is the standard breakfast roll in Germany, and they taste just like home to me. Whether you eat them for breakfast with Nutella or meats and cheeses, for lunch with a charred bratwurst or in the afternoon with a Schaumkuss, they're always good.
Prep Time2 days
Cook Time20 minutes
Prep Time2 hours
Course: Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine: German
Keyword: Classic German breakfast roll recipe, Classic German brotchen recipe, German breakfast essentials, German Breakfast Recipe, German breakfast rolls, German Breakfast Rolls Recipe, German Müsli Brötchen Recipe, German recipe for breakfast rolls
Servings: 8 rolls
Calories: 210kcal

Ingredients

Pre-Dough

Main Dough

Instructions

  • Combine all ingredients for the poolish or pre-dough and allow to rest in a sealed bowl in your fridge for 48 to 72 hours. The volume should have at least doubled and the dough should be nice and bubbly.
  • Combine the warm water and cold milk and knead in the other ingredients on the lowest setting for 5 minutes, then increase to the second setting for another 8 minutes. Cover the bowl and let rise for one hour, folding the dough on a floured work surface 30 minutes in.
  • Knead the dough for a couple of minutes and shape 8 dough balls of about 90 grams (3.14 ounces) each. Place seam side up on a baker's linen or a piece of parchment paper and cover with the linen or a clean towel. Allow to rest another 45 minutes.
  • Place the dough balls on parchment paper, seam side down. If you would like to bake coupled rolls like I did, place them on the parchment paper in pairs with the dough balls touching.
  • Spray or brush on hot water, then cut straight down about a half inch into each roll (or pair of rolls). Bake in a preheated oven at 230 degrees Celsius or 445 degrees Fahrenheit (place an oven-safe bowl full of hot water on the bottom rack while preheating to create steam). 10 minutes into baking, open the oven door wide to release steam and during the last 5 minutes of baking, crack open the oven door to achieve a thin, golden crust.
  • I didn't do this, but if you want a shiny crust, spray once again with hot water immediately after baking and then transfer to a cooling rack. Guten Appetit!

Nutrition

Calories: 210kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 444mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Calcium: 22mg | Iron: 3mg