German Bread Rolls (Brötchen)

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This incredibly simple German bread rolls recipe only requires four ingredients (and one of them is water!) This foolproof Brötchen recipe will give you the perfect small rolls for serving with meat, cheese, or jam.

German Bread Rolls in a basket next to one roll sliced in half and covered in butter.

The word "Brötchen" translates to English as “small bread”. "Brot" in German means "bread" and "-chen" can be added to a word to indicate that it's cute and small, like this little rolls.

There are many variations of Brotchen throughout Germany. Depending on which region of Germany you visit, these rolls may be called Weck, Semmeln, or Schrippen. Or a tasty pretzel version of these rolls is called Laugenbrötchen.

Eight German Bread Rolls in a round basket.

Growing up in Germany, I can remember so many times eating Brötchen from Bratwurst vendors on the street. The bread was always crispy on the outside and soft on the inside. The roll would envelope a hot, spiced bratwurst, and we'd enjoy it standing on the streets of Wiesbaden.

Another common way these German bread rolls are enjoyed is at breakfast. Germans often get a bag of fresh rolls from their local bakery. They take them home to enjoy while they're still warm with meat, cheese, or jam with breakfast.

Flour, water, salt, and instant yeast laid out on a wood surface.

Ingredients

All purpose flour - This flour creates light, simple bread rolls. There are other types of heartier rolls made with wheat flour.
Salt - table salt or fine sea salt add flavor to this simple bread recipe, while also regulating yeast activity and strengthen the structure of the dough.
Instant yeast - I recommend using instant yeast instead of active dry yeast. Instant yeast doesn’t need to be activated, and it requires less time to rise.
Lukewarm water - warm water from the tap between 98°F to 105°F will help create an ideal environment for the yeast. Cold water will slow down their activity, and hot water could kill the yeast.

How to Make Brötchen

1. In a large mixing bowl, whisk together the flour, salt, and instant yeast.

A hand kneading German Bread Rolls dough.

3. Place the dough on a clean work surface lightly dusted with flour. Knead by hand until the dough is smooth.

A risen bread dough in a glass mixing bowl.

5. Let the dough rise in a warm spot until it doubles in size after about one hour.

Brotchen on a baking sheet slashed across the top.

7. Use a sharp kitchen knife to cut a slash about ½ inch deep along the length of the top of each dough roll.

A shaggy bread dough in a glass mixing bowl.

2. Add the water and knead the dough in the bowl until it forms a shaggy bowl.

4. Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel.

Eight unbaked German Bread Rolls on a baking sheet lined with parchment paper.

6. Divide the dough into 8 equal pieces. Roll the pieces into rounds and place them on a baking sheet.

Eight baked Brotchen on a baking sheet lined with parchment paper.

8. Bake at 425°F for 18 to 22 minutes, until they're golden brown and sound hollow when tapped on the bottom.

A stack of German Bread Rolls on a wooden cutting board.

Recipe Tips

The dough might be pretty firm and dry when you first start kneading it. Just keep kneading and after a few minutes, it will form a smooth dough.
If the dough feels like it’s seizing up and becoming too hard to knead, let it rest for a few minutes so the gluten can relax. Then finish kneading the dough.
When letting the dough rise, I like to place it in then oven (turned off) with the oven light on. This provides a draft-free spot, and the small amount of the heat from the oven light helps to keep the dough warm.
The smoother the surface on your dough balls, the smoother they'll bake. Try to tuck any seams or edges of dough underneath the ball. If they aren't smooth on the tops and sides, they could come out of the oven with cracks. They'll still taste great, but they just won't look like the ones in German bakeries.
If you don’t have ice cubes, fill a pan with two cups of cold water instead.

Storing

These German bread rolls taste best when they’re fresh, the same day they’re baked. You can store extra rolls in a paper bag or an airtight container at room temperature for a few days. I recommend to slice leftover rolls in half and toast them to get them warm again.

You can use leftover rolls that become hard and dry to make croutons. Or pulse them in a food processor or blender to make homemade breadcrumbs.

A pile of eight Brotchen on a red linen.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

I recommend using instant yeast instead of active dry yeast. Instant yeast doesn’t need to be activated, and it requires less time to rise.

Why are these rolls light in color?

Sometimes ingredients like barley malt flour are added to the dough to give the crust a brown color. But I wanted to keep this recipe as simple as possible, with just three ingredients plus water!

Can I make German bread rolls ahead of time?

These rolls taste best on the day they're baked. You can freeze your shaped dough balls, and then bake them from frozen by adding a couple extra minutes to the bake time as needed. They may not rise as much, since the yeast could be affected by the freezing temperature.

Why do you add a baking pan of ice to the oven?

Adding the ice into the oven is a trick that creates steam during the initial stages of baking. The humidity from steam encourages the dough to rise quickly, resulting in open, fluffy bread.

More German Baking Recipes

German Onion Tart (Zwiebelkuchen mit Äpfeln)
German Spiced Cookies (Pfeffernüsse)
German Gingerbread Cookies (Lebkuchen)
Gingerbread Hearts (Lebkuchen Herzen)
German Marble Cake (Marmorkuchen)
Almond Horn Cookies (Mandelhörnchen)
German Applesauce Cake (Apfelmuskuchen)
German Hazelnut Cake (Nusskuchen)