Breakfast Bread Rolls
Baked, Basics, Bread, Swabian, Vegetarian

Breakfast Bread Rolls (‘Weizenbrötchen’)


Last Updated on 7 months by Tim

Crispy on the outside, fluffy and airy on the inside. This pretty accurately describes the perfect German bread roll. They’re easy to bake and take only very little practice to master.

Bread rolls used to be a special treat for Sunday breakfast. Many people in Germany used to go to the bakery on Sunday morning to buy fresh bread rolls and a loaf of bread that would last the entire week.

Times have changed of course. People nowadays like to enjoy fresh bread rolls on any day of the week. The quality of the stuff that is sold in German supermarkets is very debatable. Often, the wheat bread rolls have little to no flavor at all.

I’ll promise, these ones won’t disappoint! They’re honestly better in taste and texture than any other bread roll that I’ve tasted so far. And I’m only using a very basic recipe. It is super easy to bake bread rolls better than the ones sold in your local bakery at home.

The Building Blocks of German Cusine Series

This article is part of my basics series, which will introduce you to key ingredients and preparation methods. You can find all these articles in the ‘Basics’ category of this blog. Listed below are the articles that have yet been published in this series:

How to prepare the dough for bread rolls

I like to use a poolish to give my bread rolls a little more flavor. It doesn’t help much with freshness as bread rolls are so small. Eaten fresh they taste the best. If you have any leftovers, freeze them.

The poolish is 100 g of flour combined with 100 g water and 1 % fresh yeast. Yes, it needs to be fresh yeast. And yes, this is part of the reason why the bread and pastries in Germany taste so astonishingly good.

The Poolish

The next day, you can assemble your dough. As this is a basics recipe, the hydration level is 60 %. That is very easy to work with. If you’re more experienced, you can go up to 65 % to get a fluffier crumb.

The secret ingredient to get your bread rolls flavorful is barley malt. I use the enzymatically inactive variant, as I only add it for flavor. You will instantly recognize its flavor after taking your first bite of the finished bread rolls. However, if you can’t source barley malt, you can also omit it.

The lard can be substituted with butter or neutral vegetable oil. I use it because it is traditional and I love the taste of animal fats.

The kneaded dough

It’s important that you knead the dough until it is smooth and less sticky. Otherwise, the dough won’t have enough strength to hold its shape and rise properly.

How to rise and proof your dough

You will have to let your dough rise two times. The first time you are looking for it to double in size. After that, you can deflate your dough, divide it, and form it into smooth dough balls.

The smoother the dough balls, the better they will look at the end! You can achieve smooth dough balls by rotating the dough under the palm of your hand.

Bread rolls before proofing

Let the bread rolls proof until they have doubled in size again, 20-30 minutes, in a warm spot. Always cover them with a wet paper towel, to prevent the surface from drying out.

How to bake the bread rolls

Just before baking, score your bread rolls deeply with a serrated bread knife by cutting across a diagonal line. Spray the surface with water before putting them into the oven.

Breadrolls just before baking

The bread rolls are baked at 230 °C (450 °F). You will need a lot of steam to get them to expand properly. Therefore, for the first 10 minutes of baking, open the oven door every two minutes and spray the surface of the bread rolls with water. This will make them super fluffy and give you a good crust in the end.

The last 15 minutes of baking are for crisping the bread rolls and to get some color on the crust. Just pull them out when you feel they are ready.

Baked bread rolls

Once they are out of the oven, lightly spray them with water. This will give them a nice sheen. Let them cool down for at least 20 minutes before cutting them open. Bread rolls are perfect when they’re still a little warm on the inside.

I like to eat these with a little jam on them. But you can also eat them savory with some cold cuts of meat or cheese. Once they go stale, they’re perfect for German bread dumplings.


  1. Looks like a good recipe. I will try it. I think that you might want to change one of your labels on it. Using lard, these are not vegetarian.

    • Thanks – Susan. Yes, lard is not vegetarian but you can easily substitute it with butter or shortening. That’s why I categorize this recipe as vegetarian. The same is true for my recipes that call for chicken or beef broth with vegetables – I know they are not 100 % vegetarian but you can just use vegetable broth instead. – Tim

  2. Pingback: What even is the point of baking enzymes? - My German Table

  3. German Weizenbrötchen are difficult to emulate in the US, the flour here has too much protein/gluten. After trying several different flours I achieved the best results with the Italian Tipo 00 that from an Italian whole sale/retail store here in Portland/ME.
    And, good luck finding fresh yeast here, Tim – sometimes I think we Germans should “get down from our high fresh yeast horse” – even though Whole Foods might have it, it’s likely sitting forever on the shelf. Home bakers in the US mostly use active-dry yeast or, as I do, instant yeast.

    • Thanks for your comment, Karin!

      Yes, I understand the issue with fresh yeast which is hard to source outside of Europe. However, I like to raise awareness to it because I think it is easier to bake with than the dried stuff because dried yeast can either be very active when it’s new or very inactive when it’s old. I also find fresh yeast easier to handle (because of the higher weight required you can be more precise when weighing it). Fresh yeast is also easier to dissolve in water. Of course, if you can’t source fresh yeast it’s better to use dried or instant yeast. My readership is divided mostly between European and American readers so that I decided to put fresh yeast in the recipe assuming that anyone in Europe will use that as the norm.

      I agree that the flour in the US is very different from the one in Europe but I still believe that you can bake great bread rolls with it. I think most people miss the commercial dough improvers (Brötchenbackmittel) that make the bread rolls crispier, airier, and more aromatic. I have actually written an article about that issue just case you haven’t seen it already:
      You could achieve the same results without dough improvers if you give the dough a longer fermentation time and use some other advanced baking techniques. However, if you want them simple, easy, and quick, just like from the bakery, I think using dough improvers is the most convenient choice to bake German bread rolls.

      I think your blog is an even better ressource for American readers regarding the German baking recipes because you obviously use the flour and yeast locally available to them. The recipes on my blog are very euro-centric but I always assume my American and Asian readers are smart enough to adapt them to their circumstances.

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