Homemade Breakfast Rolls

Homemade Breakfast Rolls Recipe

Homemade Breakfast Rolls – Frühstücksbrötchen

The Homemade Breakfast Rolls are easy to prepare. All it takes is some understanding of how to work the dough. The kneading of the dough is very important. Make sure the dough is moist but not sticky. Breakfast Rolls are called Fruehstuecksbroetchen in Germany.

Ingredients for Homemade Breakfast Rolls:

  • 500 g (1.1 lbs) of all-purpose flour, unbleached
  • 1 package of dry yeast, rapid rise
  • 1 teaspoon of salt
  • 2 tablespoons of sunflower oil
  • 350 ml (11.83 oz) of water, lukewarm
  • 2 tablespoons of diastatic malt powder

Preparation of the dough:

Mix the flour, salt, yeast, diastatic malt powder, and sunflower oil in the mixing bowl of a stand mixer with a spoon. Warm up the water (lukewarm) and pour the half into the flour mix. Start kneading on low while slowly adding the rest of the water. Knead for 6 minutes. 

Sprinkle some flour on the bottom of a bowl and place the dough in the bowl. Cover the bowl with a kitchen towel and leave it to rise for about 40 minutes or until the dough has doubled in size.

Shaping of the roll:

Knead the dough with your hands, form a roll, and cut pieces between 80-90 g (2.9-3.15 oz) using a pastry scraper. Flatten each piece of dough a little and fold the edges to the middle. Place the seam down. Roll the dough in circles with the cupped fingers and palm of your hand. The side of the hand should always contact the countertop so that the dough ball moves in the hand with light pressure of the palm.

Folding the dough   Forming the balls for the homemade Sunday rolls   Finishing the rolls

Place the balls on a baking sheet covered with baking paper. Press them lightly down and shape them to a roll. Cut the top using a sharp knife or a razor blade. Cover the rolls and let them rise for 30 minutes.

Baking of the rolls:

In the meantime, place a heat-resistant pot of water on the bottom of the oven and preheat to 230°C – 450°F.

Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam and place the rolls on the third rack. Bake for 18-20 minutes. Turn the heat down after 10 minutes baking time to 220°C – 425°F.

After 10 minutes baking time, open the door completely to release steam and close again. I leave the pot with water in the oven during baking time, but you also can take it out after opening the door.

Brush the rolls after baking immediately with water and let them cool down on a cooling rack.

Serving suggestion: Serve the rolls with Oma’s Homemade Quark. To try the Homemade Buttermilk Bread click here, the Homemade Baguette click here, and the Homemade Cornbread click here

Homemade Breakfast Rolls