German Brötchen bakeries open at 6 AM because tradition demands rolls arrive fresh for breakfast, never day-old, a law
Breakfast Rolls
Wake up to the delightful aroma of warm, homemade breakfast rolls that are light as a cloud and ready in a flash! With just a handful of pantry staples like buttery dough and a sprinkle of cinnamon, these quick rolls are your go-to solution for those unexpected morning cravings. Whip them up in no time and treat yourself to a cozy start to the day!
Prep
15
min
Cook
18
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 375g Wasser (lauwarm) (13.2 oz)
🥛Dairy & Eggs(1)
- 15g Butter (1.05 tbsp)
🫙Pantry Staples(3)
- 625g Weizenmehl Type 550 (5 cup)
- 10g Honig (0.35 oz)
- 7g Trockenhefe (oder 20g frische) (0.25 oz)
🧂Spices & Seasonings(1)
- 12g Salz (0.42 oz)
Nutrition (per serving)
Calories
238
Protein
7g
Carbs
46g
Fat
2g
👨🍳 Instructions
- 1
Dissolve the yeast in lukewarm water and knead it together with all other ingredients until the dough is well kneaded.
- 2
Shape the dough into a ball, cover it, and let it rest at room temperature for 60 minutes.
- 3
Divide the dough into 8-10 equal pieces, shape them round, let them rest for 10 minutes covered, and then shape them into an elongated form.
- 4
Place them seam side up in a floured cloth, cover, and let them rest for 45 minutes.
- 5
Transfer them seam side down onto a baking sheet, make a long cut on top, and bake in a preheated oven at 230°C (446°F) for 14-18 minutes with plenty of steam until golden brown.
💡 Pro Tips
- ✓Use water between 38-42°C (100-107°F) for yeast activation, not hotter, because temperatures above 43°C kill yeast cells and those below 35°C slow fermentation by 50%, delaying rise time.ingredient38-42°C optimal; >43°C kills yeast; <35°C reduces fermentation by 50%
- ✓Achieve 60-65% hydration (375g water to 625g flour) by mixing to 8-10 minutes at medium speed, targeting a dough temperature of 26-27°C, which optimizes gluten development and creates the open crumb structure needed for breakfast rolls.technique60-65% hydration; 8-10 minutes mixing; 26-27°C dough temperature
- ✓After the 10-minute rest post-division, gently pre-shape for 2-3 minutes before final elongation to allow gluten relaxation, reducing shrinkage during the 45-minute proof by up to 35% and ensuring even, uniform rolls.timing2-3 minute pre-shape rest; 35% shrinkage reduction
- ✓Inject steam for the first 6-8 minutes of baking at 230°C (446°F) by placing a preheated pan of boiling water on the oven floor, which delays crust formation and allows the dough to expand an additional 15-20% before setting.techniqueSteam for first 6-8 minutes; 15-20% additional oven spring
- ✓Score the dough with a 45-degree angle, 5-7mm deep cut parallel to the seam to direct expansion upward and create an ear (Ohrchen), preventing uncontrolled spreading and ensuring consistent height across all 8-10 rolls.technique5-7mm depth; 45-degree angle; parallel to seam
Share this recipe
Prep
15
min
Cook
18
min
Serves
10
people
Level
beginner
Share this recipe
German Brötchen bakeries open at 6 AM because tradition demands rolls arrive fresh for breakfast, never day-old, a law
Breakfast Rolls
Wake up to the delightful aroma of warm, homemade breakfast rolls that are light as a cloud and ready in a flash! With just a handful of pantry staples like buttery dough and a sprinkle of cinnamon, these quick rolls are your go-to solution for those unexpected morning cravings. Whip them up in no time and treat yourself to a cozy start to the day!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 375g Wasser (lauwarm) (13.2 oz)
🥛Dairy & Eggs(1)
- 15g Butter (1.05 tbsp)
🫙Pantry Staples(3)
- 625g Weizenmehl Type 550 (5 cup)
- 10g Honig (0.35 oz)
- 7g Trockenhefe (oder 20g frische) (0.25 oz)
🧂Spices & Seasonings(1)
- 12g Salz (0.42 oz)
Nutrition (per serving)
Calories
238
Protein
7g
Carbs
46g
Fat
2g
👨🍳 Instructions
- 1
Dissolve the yeast in lukewarm water and knead it together with all other ingredients until the dough is well kneaded.
- 2
Shape the dough into a ball, cover it, and let it rest at room temperature for 60 minutes.
- 3
Divide the dough into 8-10 equal pieces, shape them round, let them rest for 10 minutes covered, and then shape them into an elongated form.
- 4
Place them seam side up in a floured cloth, cover, and let them rest for 45 minutes.
- 5
Transfer them seam side down onto a baking sheet, make a long cut on top, and bake in a preheated oven at 230°C (446°F) for 14-18 minutes with plenty of steam until golden brown.
💡 Pro Tips
- ✓Use water between 38-42°C (100-107°F) for yeast activation, not hotter, because temperatures above 43°C kill yeast cells and those below 35°C slow fermentation by 50%, delaying rise time.ingredient38-42°C optimal; >43°C kills yeast; <35°C reduces fermentation by 50%
- ✓Achieve 60-65% hydration (375g water to 625g flour) by mixing to 8-10 minutes at medium speed, targeting a dough temperature of 26-27°C, which optimizes gluten development and creates the open crumb structure needed for breakfast rolls.technique60-65% hydration; 8-10 minutes mixing; 26-27°C dough temperature
- ✓After the 10-minute rest post-division, gently pre-shape for 2-3 minutes before final elongation to allow gluten relaxation, reducing shrinkage during the 45-minute proof by up to 35% and ensuring even, uniform rolls.timing2-3 minute pre-shape rest; 35% shrinkage reduction
- ✓Inject steam for the first 6-8 minutes of baking at 230°C (446°F) by placing a preheated pan of boiling water on the oven floor, which delays crust formation and allows the dough to expand an additional 15-20% before setting.techniqueSteam for first 6-8 minutes; 15-20% additional oven spring
- ✓Score the dough with a 45-degree angle, 5-7mm deep cut parallel to the seam to direct expansion upward and create an ear (Ohrchen), preventing uncontrolled spreading and ensuring consistent height across all 8-10 rolls.technique5-7mm depth; 45-degree angle; parallel to seam