Authentic German Bread Rolls Recipe

Introduction

These authentic German bread rolls are crusty on the outside and soft inside, perfect for breakfast or as a sandwich base. With a long overnight rise, they develop a rich flavor and beautiful texture that will impress your family and friends.

Ingredients

• 300 ml warm water (10 oz)
• 1 dash sugar
• 7 g instant yeast (about 2.5 tsp)
• 500 g all-purpose flour (about 3 cups)
• 13 g salt (about 2 tsp)
• 1 tablespoon diastatic barley malt
• 15 g soft butter (about 1 tablespoon)
• 1 teaspoon oil (for greasing the bowl)

Instructions

1. Step 1: Dissolve the sugar and instant yeast in the warm water. Set this mixture aside to activate.
2. Step 2: In a large bowl or the bowl of a stand mixer, combine the flour, salt, diastatic barley malt, and soft butter.
3. Step 3: Attach the dough hook to your mixer, set it to low speed, and gradually add the sugar-yeast water to the dry ingredients.
4. Step 4: Continue mixing on low speed for 5 to 10 minutes, until the dough comes together into a smooth ball.
5. Step 5: Transfer the dough to a work surface and knead by hand a few times, folding and stretching it gently. Shape it into a smooth ball by stretching the top surface and folding it underneath.
6. Step 6: Grease a large bowl with the teaspoon of oil.
7. Step 7: Place the dough ball into the bowl first face down, then flip it so all sides are coated lightly with oil.
8. Step 8: Cover the bowl with plastic wrap and refrigerate for 12 hours or overnight to develop flavor.
9. Step 9: When ready to bake, preheat your oven to 400˚F to 450˚F and place a heatproof dish at the bottom of the oven for steam.
10. Step 10: Divide the dough into 8 equal portions and shape each into a round or oval ball.
11. Step 11: Arrange the rolls on a baking sheet lined with parchment paper or a silicone mat.
12. Step 12: Cover the rolls with a towel and let them rise at room temperature until nearly doubled in size; this may take 2 to 3 hours depending on warmth.
13. Step 13: Gently score the top of each roll with a sharp knife or lame to help expansion during baking.
14. Step 14: Place the rolls in the hot oven. Immediately add a handful of ice cubes or about 1 cup of water to the heatproof dish to create steam, then quickly close the oven door.
15. Step 15: Bake the rolls for about 20 minutes, turning the baking sheet halfway through for even browning, until they are golden brown.
16. Step 16: Remove the rolls from the oven and cool them on a wire rack before serving.

Tips & Variations

• Use diastatic malt for a better crust and texture, but you can omit it if unavailable. The rolls will still be delicious.
• For extra shine and color, brush the rolls with an egg wash before baking.
• Try adding seeds like poppy or sesame on top after scoring for a nutty flavor and attractive look.
• If you don’t have a stand mixer, knead the dough entirely by hand for about 10 minutes until smooth and elastic.

Storage

Store cooled rolls in an airtight container or bread box for up to 2 days at room temperature. For longer storage, freeze the rolls in a sealed bag for up to 1 month. To reheat, warm them in a 350˚F oven for 5 to 10 minutes until soft and fresh again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by dissolving it in warm water with the sugar and allowing it to foam before mixing with the flour. Use the same quantity but give it a few minutes to activate.

What if I don’t have diastatic barley malt?

While diastatic malt helps improve crust and rise, it is optional. You can omit it and still achieve tasty rolls, though the crust might be a bit less crisp.

Authentic German Bread Rolls Recipe

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4.5 from 85 reviews

These authentic German bread rolls, known for their crisp crust and soft, flavorful crumb, are made using a slow fermentation process that enhances their texture and taste. The dough is prepared with diastatic barley malt and allowed to rise overnight in the refrigerator before being shaped and baked with steam to achieve the traditional crusty exterior.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 35 minutes
• Yield: 8 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Dough

• 300 ml warm water (10 oz)
• 1 dash sugar
• 7 g instant yeast (about 2.5 tsp)
• 500 g all-purpose flour (about 3 cups)
• 13 g salt (about 2 tsp)
• 1 tbsp diastatic barley malt
• 15 g soft butter (about 1 tbsp)

For the Bowl and Baking

• 1 tsp oil (for greasing the bowl)
• Ice cubes or 1 cup water (for creating steam in the oven)

Instructions

1. Activate Yeast: Dissolve the sugar and instant yeast in warm water and set it aside to activate and become frothy.
2. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, combine the all-purpose flour, salt, diastatic barley malt, and soft butter thoroughly.
3. Combine Wet and Dry: Using the dough hook attachment on the mixer, start mixing on low speed and gradually add the sugar-yeast water mixture to the dry ingredients.
4. Knead Dough: Continue mixing on low speed for 5-10 minutes until the dough comes together into a smooth, elastic ball.
5. Hand Knead: Transfer the dough onto a clean work surface and knead by hand, folding and stretching the dough a few times to develop gluten. Form into a tight ball by folding the surface under gently.
6. Prepare Bowl: Grease a large bowl with the teaspoon of oil to prevent sticking.
7. Oil Dough Ball: Place the dough ball face down on the oiled surface, then flip it over so the entire dough ball is coated with oil to keep it moist.
8. Refrigerate: Cover the bowl with plastic wrap and refrigerate the dough for 12 hours or overnight to allow a slow fermentation.
9. Preheat Oven: When ready, preheat the oven to between 400˚F and 450˚F (204˚C to 232˚C). Place a heatproof dish on the bottom rack for steam creation later.
10. Shape Rolls: Divide the dough into 8 equal portions and shape each into a round or oval roll.
11. Proof Rolls: Place the rolls on a parchment paper or silicone mat lined baking sheet, cover with a towel, and let them rise until nearly doubled in size, which takes about 2-3 hours depending on room temperature.
12. Score Rolls: Gently score the top of each roll with a lame or sharp knife to allow controlled expansion.
13. Create Steam and Bake: Place the rolls in the preheated oven and immediately add a handful of ice cubes or 1 cup water to the heatproof dish to generate steam, then quickly close the oven door.
14. Bake: Bake the rolls for about 20 minutes until golden brown, turning the baking sheet halfway through for even color.
15. Cool: Remove the rolls from the oven and transfer them to a wire rack to cool before serving.

Notes

• Using diastatic barley malt helps improve the dough’s rise and browning by providing additional enzymes.
• Overnight refrigeration enhances the flavor through slow fermentation and improves dough handling.
• Creating steam during baking is crucial for achieving the characteristic crusty crust of authentic German rolls.
• Ensure the water used to activate yeast is warm, about 100-110°F (37-43°C), to avoid killing the yeast.
• Shaping rolls as tight balls helps create a better crust and crumb structure.
• Allowing rolls to proof properly before baking ensures light and airy texture.

Keywords: German bread rolls, authentic German rolls, diastatic barley malt bread, homemade bread rolls, crusty bread rolls, slow fermentation bread