Classic breakfast rolls (Brötchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 172) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on March 26, 2022

    Love these.

  • anya_sf on April 15, 2020

    My rolls did not rise at all in the fridge, so I let them rise 1.5 hours in the morning before baking. Baked for 25 minutes, they turned out nice and crusty. The crumb, however, was much less light and airy than typical Brötchen. That could be due to the various flours I used (#quarantinebaking). They were tasty with butter and jam.

  • twoyolks on January 22, 2018

    I didn't find these to be particularly good. They baked up fine with a nice crust but not quite as much color on the crust as I would like. The rolls themselves had a dense crumb and didn't have much flavor.

  • milgwimper on November 11, 2016

    This is based on the recipe by Lutz Geißler. The bread needs to be slashed by a razor or a super sharp knife. Plan ahead to make this, and you don't need ice you can use a pan of water. I needed to bake this a little longer than 25 minutes. It might be because the author might have had a convection oven...Might bake it for another 5 minutes. I had a think line of uncooked dough. These were great, and we will be making these again.

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