andrejthechef
GermanyBreadBreakfast

Brötchenfrühstück

Crusty homemade Brötchen with butter, jam, sliced cheese, cooked ham and salami: the weekend breakfast spread of Germany, with the full recipe for the rolls.

prep
2 h 10 min
cook
20 min
total
2 h 30 min
serves
4
level
medium
A white plate with a buttered half bread roll, slices of cheese, cooked ham and salami, with small bowls of butter and red jam and a basket of rolls behind.

Fresh Brötchen from the bakery are the center of a German breakfast, especially at the weekend. The rolls are split, buttered and topped with cold cuts (Aufschnitt), cheese or jam, one half at a time. The name changes by region: Semmel in Bavaria, Schrippe in Berlin and Weckle in parts of Swabia.

The thin, crackling crust is what separates a real Brötchen from a soft dinner roll. It comes from a lean dough, a very hot oven and steam in the first minutes of baking. A long, cold fermentation overnight gives better flavor, but the same-day method below still gives a good result.

Brötchenfrühstück is one of the best breakfasts from around the world.

method

  1. Mix the flour, yeast, sugar and salt in a large bowl. Add the water and soft butter and mix to a shaggy dough, then knead 8 to 10 minutes until smooth and elastic. The dough should be soft but not sticky.

  2. Cover and let it rise for 1 hour at room temperature, until doubled in size.

  3. Divide the dough into 8 pieces of about 100 g. Shape each into a taut ball by tucking the edges underneath, and rest them seam side down for 10 minutes under a cloth.

  4. Shape each ball into a short oval, set it on a parchment-lined tray and dust lightly with flour. Slash a single lengthwise cut about 5 mm (1/4 in) deep with a razor blade or a very sharp knife. Cover and proof 30 minutes.

  5. Heat the oven to 230°C (445°F) with a sturdy metal tray on the bottom rack. A hot oven is what sets the crust.

  6. Slide the rolls into the oven and pour 1 cup (240 ml) of boiling water into the hot tray, then shut the door quickly. Bake 18 to 20 minutes until deep golden and hollow-sounding when tapped underneath. Crack the door open briefly after the first 10 minutes to let steam escape.

  7. Cool the rolls on a rack for at least 10 minutes. Arrange the cheese, ham and salami on a plate and put out the butter and jam.

  8. Serve warm: split a roll in half, butter each half and top with cheese, ham, salami or jam. Brötchen are at their best within a few hours of baking.

chef's tips

  • For better flavor, cut the yeast to 2 g and let the shaped rolls proof in the refrigerator overnight, then bake straight from the cold.
  • Take care with the steam tray: boiling water makes a burst of steam, so wear oven mitts and keep your face back.
  • Stale rolls refresh well: sprinkle with water and bake 5 minutes at 180°C (350°F).