Perfect German Breakfast Rolls

Plain yet delicious. Prepare the dough the night before and place it in the refrigerator. All you have to do in the morning is shape, bake and enjoy your perfect breakfast rolls.

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Perfect German Breakfast Rolls

  • Servings: 8 rolls
  • Difficulty: medium
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  • 25g / 0.9oz of rye flour
  • 100g / 3.5oz of plain, all-purpose wheat flour
  • 125g / 4.4oz of cold water
  • pea-size ball of fresh baker’s yeast
Main Dough
  • Starter
  • 375g / 13.2oz of plain, all-purpose wheat flour
  • 185g / 6.5oz of whole milk, cold
  • hazelnut-size ball of fresh baker’s yeast
  • 10g / 0.4oz of butter, at room temperature
  • 10g / 0.4oz of salt


  1. Prepare the starter: In a bowl combine all ingredients. Cover the bowl with plastic food wrap and set aside to mature at room temperature for 12 – 16 hours.

  2. Prepare the main dough: Combine all ingredients in a large mixing bowl and knead with a mixer, fitted with kneading hooks, at medium speed until you have a smooth, soft dough.

  3. Cover the bowl with plastic food wrap and place in the refrigerator to mature for 8 – 12 hours.

  4. Bake: Preheat the oven to 230°C / 445°F. Take the dough out of the refrigerator and transfer onto a lightly floured workspace. Using your hands gently shape the dough into a log (don’t knead the dough), then slightly flatten it. With a knife or a bench scraper cut out 8 triangles or square-shaped rolls and place on a baking sheet lined with parchment paper. Score the surface of each roll with a bread lame or a knife.IMG_2513 (2)

  5. Just before placing the rolls in the oven scatter two handfuls of ice cubes on the bottom of the hot oven and reduce the heat to 220°C / 430°F. Bake the rolls for 18 minutes.


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