Bread roll

A round bread roll with a crisp crust and a light crumb, a staple of the German breakfast. It is eaten spread or topped with cheese, cold cuts and jam, often bought fresh from the baker.

50 min
4 servings
Advanced
Budget-friendly
🇩🇪 Germany

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Instructions

In a mixing bowl, combine the flour, salt and sugar, then make a well in the centre.
Dissolve the yeast in the lukewarm water, add the oil and pour everything into the well.
Knead for 10 minutes until you have a smooth, elastic dough that no longer sticks to your fingers.
Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in size.
Divide the dough into 8 pieces, shape each roll into a ball by rolling it under your palm, then flatten slightly.
Place the rolls on a tray, cover and leave to rise for 20 minutes. Brush them with water and sprinkle with seeds if you like.
Bake at 220 °C for 18 to 20 minutes, until golden and hollow-sounding when tapped underneath.