Brötchen are an essential part of German baking culture, and no breakfast table feels complete without a basket of fresh German bread rolls. In Germany, mornings often begin with a variety of bread rolls - and you'll almost always find poppyseed rolls and sesame seed rolls among them.
After testing this recipe several times, it has become our favorite for recreating that authentic bakery-style crust at home. Serving these for breakfast feels like such a treat and always takes me back to Germany. My personal favorite is the sesame seed version. These rolls are made with 100% white spelt flour, but you can easily substitute all-purpose flour with great results. If you're unsure about flour differences or substitutions, you can read my full German flour guide here .
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Ingredients
- Yeast-Fresh yeast gives the best flavor and texture and is what most German bakeries use. If you cannot find fresh yeast, you can substitute active dry yeast. I do not recommend instant yeast for this recipe, as the texture and fermentation will not be quite the same.
- White Spelt Flour-I use white spelt flour (Type 630 style). My preferred brand is Purity Foods, although it comes in a large bag and can be expensive. You can substitute all-purpose flour, but I recommend choosing one that is unbleached and not bromated for better flavor and structure.
- Water-Pay close attention to the water temperature listed in the recipe instructions. Proper temperature helps activate the yeast correctly and supports good dough development.
- Salt-Salt strengthens the dough and enhances flavor. Do not skip it.
- Room Temperature Butter-A small amount of butter enriches the dough slightly. Regular butter works perfectly - no need for European-style butter here.
- Baking Malt-Baking malt improves crust color and adds subtle depth of flavor. My favorite is from Breadtopia, but any non-diastatic baking malt works well.
- Sesame Seeds & Poppy Seeds - These are the traditional toppings used for German bread rolls and commonly found in every German bakery. You can also use chia seeds or other mixed seeds, but sesame and poppy seeds are the most authentic choice.
- Nutella (Optional but Highly Encouraged 😉)-Not technically part of the dough - but spreading Nutella on a warm sesame seed roll is absolutely allowed.
See recipe card below for quantities.
Instructions
Evening - Prepare the Pre-Dough
Step 1- Make the Pre-Dough (Preferment)- Combine: 2 g fresh yeast,80 g water (59°F / 15°C),130 g white spelt flour. Mix using a dough hook or knead by hand until a smooth ball forms. When working with spelt flour, avoid over-kneading. Knead just until the dough comes together and feels smooth - spelt develops gluten more quickly than wheat and can become sticky if overworked. Cover and let rest overnight at room temperature.
Morning - Make the Main Dough
Step 2-In the bowl of a stand mixer, combine: water, yeast, butter, baking malt, flour, and predough. Mix everything except the salt first. Salt should not come into direct contact with yeast at the beginning, as it can slow fermentation. Once the dough begins to come together, add Salt. Continue mixing with a dough hook until a smooth, cohesive ball forms.
Step 3-Cover the dough and let it proof at room temperature for 40 minutes.The dough should relax and slightly expand.
Step 4-After the first proof: Divide the dough into 8 equal pieces. Roll each piece into a rope. See visual for shaping below and see step by step instructions in my video.
Step 5- Using a pastry brush, lightly brush the tops with water. Dip the wet surface into your choice of seeds - I usually make half sesame seed rolls and half poppyseed rolls. Place on a parchment-lined baking tray. Cover with a towel, proofing container, or loosely with a plastic bag. Let rise until doubled in size and fluffy - about 1 hour.
Step 6- Preheat oven to 450°F (230°C). If your oven has a steam function, use it.
If not, spray water onto the oven walls right after placing the rolls inside (be careful). Bake for 16-18 minutes until deeply golden brown. Transfer to a cooling rack and allow to cool slightly before serving.
Substitutions
- Fresh Yeast → Active Dry Yeast- You can substitute active dry yeast for fresh yeast. The result will not be exactly the same in flavor and texture, but it works well. See the recipe card below for the exact measurement conversion.
- White Spelt Flour → All-Purpose Flour- You may use all-purpose flour instead of white spelt flour. Because it has a different gluten structure, it requires a longer kneading time: 5-7 minutes in a stand mixer with a dough hook. About 10 minutes when kneading by hand. I personally prefer working with spelt flour because it is softer and develops gluten more quickly. I use it for many of my yeast-based recipes, including my German yeast braided bread.
Variations
- Seed Variations-While sesame seeds and poppy seeds are the traditional toppings for German bread rolls, you can also use: Pumpkin seeds, Sunflower seeds, Caraway seeds, Chia seeds, a mixed seed blend.
- Shape Variations-You can shape the dough into classic oval Brötchen, round rolls, or slightly larger sandwich-style rolls. The dough works well in different shapes while still maintaining its authentic texture.
Equipment
Having the right equipment makes a noticeable difference when baking authentic German bread rolls. While you can absolutely make these by hand, the tools below will help you achieve more consistent results.
- Stand Mixer (KitchenAid or similar)-A stand mixer with a dough hook makes kneading much easier and more consistent. You can knead by hand, but especially when working with spelt flour, a mixer helps prevent overworking the dough while still developing proper structure.
- Digital Kitchen Scale-I always recommend using a scale if you want to become a better baker - especially when it comes to bread. Measuring in grams ensures accuracy and consistency, which is essential for proper hydration and fermentation.
- Thermometer-A thermometer helps you measure the exact temperature of your water. Controlling dough temperature is very common in German bread baking and makes a big difference in fermentation and texture. I use the same method in my pretzel recipe (insert internal link here).
- Dough Scraper-Helpful for dividing the dough evenly and handling soft dough without adding extra flour.
- Pastry Brush-Used to brush water onto the tops of the rolls before dipping into sesame or poppy seeds.
- Baking Tray + Parchment Paper-For even baking and easy cleanup.
Storage
These German bread rolls are best enjoyed the same day they are baked, when the crust is crisp and the inside is soft.
If you have leftovers, store them in a zip-top bag at room temperature. The crust will soften, but they are still very good when sliced and toasted.
For longer storage, slice the rolls in half once fully cooled and freeze. Toast directly from frozen for best results.
Top Tip
For the best results, use a digital kitchen scale and weigh your ingredients precisely. Bread baking is all about accuracy, and small differences can affect your rise and texture.
If possible, use fresh yeast. It gives a stronger, more reliable rise and helps create that authentic texture you expect from traditional German bread rolls.
Frequently Asked Questions
German bread rolls are called Brötchen. Depending on the region in Germany, they may also be known as Semmeln, or Wecken. They are small crusty rolls commonly served for breakfast or as sandwich bread.
Authentic German bread rolls have a crisp crust because they are baked at high heat with steam. Steam allows the dough to expand fully before the crust sets, creating that classic crackly exterior.
Yes, you can substitute all-purpose flour for white spelt flour. Keep in mind that all-purpose flour requires a longer kneading time due to its different gluten structure.
Yes. You can adjust the timing to fit your schedule. Make the pre-dough in the morning, prepare the main dough in the evening, shape the rolls, and place them in the refrigerator overnight. The next morning, let them sit at room temperature while your oven preheats, then bake as directed. This method works beautifully and gives you fresh German bread rolls for breakfast.
Fresh yeast is usually sold in small cubes in the refrigerator section of the grocery store, often near butter or dairy products. I have found it at ShopRite, restaurant supply stores, and even through Instacart. If you're unsure, call your local grocery store and ask if they carry fresh yeast - sometimes it's available but not easy to spot.
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Ingredients
Equipment
Method
- Evening-Make the Pre-Dough
- Combine 2 g fresh yeast, 80 g water (59°F / 15°C), and 130 g white spelt flour.
- Mix using a dough hook or knead by hand until a smooth ball forms.
- When working with spelt flour, avoid over-kneading. Knead just until the dough comes together and feels smooth - spelt develops gluten more quickly than wheat and can become sticky if overworked.
- Cover and let rest overnight at room temperature.
- Morning - Make the Main Dough
- In the bowl of a stand mixer, combine water, yeast, butter, baking malt, flour, and the prepared pre-dough.
- Once the dough begins to come together, add the salt. Continue mixing with a dough hook until a smooth, cohesive ball forms.
- First Proof
- Cover the dough and let it proof at room temperature for 40 minutes.
- Shaping & Second Rise
- After the first proof, divide the dough into 8 equal pieces.
- Roll each piece into a rope and shape into traditional Brötchen (see video for shaping technique).
- Using a pastry brush, lightly brush the tops with water.
- Dip the wet surface into your choice of seeds - sesame or poppy seeds.
- Place on a parchment-lined baking tray. Cover with a towel, proofing container, or loosely with a plastic bag.
- Let rise until doubled in size and fluffy, about 1 hour.
- Preheat oven to 450°F (230°C).
- If your oven has a steam function, use it. If not, carefully spray water onto the oven walls right after placing the rolls inside to create steam.
- Bake for 16-18 minutes until deeply golden brown.
- Transfer to a cooling rack and allow to cool slightly before serving.
Nutrition
Video
Notes
This recipe was tested in grams. For best results - especially with bread baking - use a kitchen scale. Measuring flour by cups can lead to inconsistent results. Spelt Flour Tip
Spelt develops gluten quickly and can become sticky if over-kneaded. Knead just until smooth. If using all-purpose flour instead, knead slightly longer. Creating Steam
Steam helps create a crisp crust. If your oven doesn’t have a steam setting, carefully spray water onto the oven walls after placing the rolls inside.
