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Brötchen, Classic Breakfast Rolls

Fluffy white bread rolls with the perfect crispy crust. Recipe from Classic German Baking, by @thewednesdaychef Luisa Weiss.
Prep Time30 minutes
Cook Time25 minutes
Resting Time9 hours
Total Time9 hours 55 minutes
Servings: 8 rolls
Author: Luisa Weiss

Ingredients

  • 150 g full fat milk
  • 150 g warm tap water
  • 1/2 tsp yeast
  • 500 g plain flour, plus more for kneading
  • 1 1/4 tsp salted
  • 2 handfuls of ice, for baking

Instructions

day one

  • Remove 1 tablespoon of milk from the overall weight, and keep it separate in the fridge. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, mix together the yeast, milk, water, flour, and salt until a shaggy ball forms. Transfer the dough onto a lightly floured surface and knead until it is smooth and no longer sticky - it will be firm/tough. Place back into the bowl, cover with a clean kitchen towel, and leave to rise for 1-hour at room temperature.
  • Lightly punch down the dough and divide into 8 equal pieces. Shape the pieces into ovals, approx. 3x5-inches in size, and space them out on the prepared baking sheet. Cover the whole tray with cling film, and leave to chill in the fridge overnight.

day two

  • 20-minutes before you plan to bake the rolls, take them out of the fridge. Preheat the oven to 220°C, and place a large tray/roasting pan down the bottom of the oven.
  • Brush the rolls with the reserved tablespoon of milk and use a lame/sharp knife to slash each roll lengthwise.
  • Working quickly, simultaneously dump the ice into the hot tray at the bottom of the oven at the same time you slide the rolls in and close the door immediately. Bake for 20 to 25-minutes, or until crusty, golden brown, and hollow-sounding when tapped. Leave to cool on a wire rack slightly before serving.