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Rye Rolls / Roggenbrötchen

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© 2022 |

© 2022 |

© 2022 |

Brötchen (German word for small bread) is a staple food in Germany. It's basically a smaller bread with a crunch crust and a perfectly dense, chewy, soft crumb. If you haven't yet tasted a traditional German Brötchen, you're missing out!
Depending which part of Germany you are from, these small bread rolls are known by various names: Brötchen (in northern and central Germany), Schrippe (in Berlin), Weck (in southwest Germany), and Semmel (in Bavaria). It’s claimed that there are over a thousand different varieties of these little German buns throughout the different regions of Germany. Mine is made with a mix of wheat and rye. The wholemeal rye flour provides a hearty, aromatic taste, tender, moist crumb and a crispy crust. If you want a 100% wheat Brötchen, try this one.
You can enjoy these rolls for breakfast with butter, jam, cheese, or deli slices, or as a dinner roll to sop up extra sauce or gravy. These Roggenbrötchen taste best fresh the same day they are made, but if you have leftovers, just spray them lightly with water and place in a 200C/400F oven for a few minutes and the crust will be crispy again.

Roggenbrötchen / Rye Rolls inspired and adapted from here and here
  • 150 g Organic wholemeal rye flour
  • 250 g Organic white bread flour (all purpose flour)
  • 10 g Fresh yeast
  • 1 tbsp Sugar beet syrup
  • 280 ml Water, lukewarm
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Caraway powder
  • 1/4 tsp Anise powder
  • 1/4 tsp Coriander powder
  1. Mix whole rye flour and bread flour in a bowl. Make a well in the flour and crumble the yeast into it. Add sugar beet syrup and mix with some of the water in the well to make a paste. Cover and let sit for 30 minutes.
  2. Add the rest of the water, olive oil, salt and spices, knead everything to form a firm dough. Cover the dough and let it rise for another 45 minutes.
  3. Divide the dough into 6 even-sized portions. Shape each portion of dough into an oval roll and place on a parchment-lined baking sheet. Cover with a clean kitchen towel and let them rest for 30 minutes.
  4. Preheat the oven to 230C/450F with an ovenproof bowl of water. Dust the buns with a little flour and cut each roll lengthwise with a sharp knife.
  5. Bake in the oven for about 10 minutes. Briefly open the oven door for 3-4 seconds to let the steam escape so that the crust will be even crispier.
  6. Reduce heat to 200C/400F and bake until golden brown, about 10-12 minutes. Remove from the tray and allow to cool on a wire rack.

© 2022 |

© 2022 |

© 2022 |

I am sending this to Food Wednesdays at Kathy's blog-Hummingbird Studio at the Lake.


Brian 23/5/22 00:58

Rye always smells so good and those look delicious!

kathyinozarks 23/5/22 01:23

Your bread looks so delicious, I used to love baking up rye breads for my husband when we were eating bread. Happy new week ahead

Tom 23/5/22 02:49

...I love rye and I'm sure that I would this too!

J.P. Alexander 23/5/22 04:01

Se ve tan rico, gracias por la receta. Te mando un beso.

Margaret D 23/5/22 07:51

They certainly look interesting.

Lola Martínez 23/5/22 08:31

Se ven muy ricos esos panecillos, para el desayuno son ideales.

The Yum List 23/5/22 08:44

I would be very happy with a slice of that right now.

Nancy Chan 23/5/22 09:20

As always, your bread is beautiful and impressive.

G'day Souffle 23/5/22 09:39

Whoop whoop! I can just taste the butter and jam with these rolls!

Javier 23/5/22 11:04

I would love to learn how to make this bread. It's looks so delicious

DEZMOND 23/5/22 13:33

Roggenbrötchen sounds so lecker, I mostly eat rhye bread myself.

speedy70 23/5/22 14:04

Panini meravigliosi, complimenti!!!

kathyinozarks 23/5/22 15:27

thank you for linking up for food wednesdays-I couldn't figure out why I am getting posts for this already as I set it up to post tonight-well I put the wrong date in-the 17th instead of the 24th too funny I will keep that post up but will link back to it for wednesday

Maria Grazia Ferrarazzo Maineri 23/5/22 16:30

So delicious, Angie! For a tasty and perfect breakfast.

Kitchen Riffs 23/5/22 17:24

Terrific recipe! Almost never have rye rolls. Definitely craving them now. :-) Some really nice pictures, too. Thanks!

Julie 23/5/22 17:57

The crunchy crust looks so good and professionally done.. love the rolls !!

Federica Simoni 23/5/22 18:26

wow che meraviglia!!! Complimenti!!!!

foodtravelandwine 23/5/22 19:53

Your bread looks outstanding!!....I have so many breads to make from you that I don't know how to start!....delicious!!!!.........Abrazotes, Marcela

Muriel 23/5/22 21:48

Ces pains sont magnifiques ! bonne fin de soirée

Torviewtoronto 24/5/22 00:25

this bread looks beautiful

Graciela Bacino 24/5/22 01:27

Your bread looks so delicious!
Thinks you very much.

Marissa 24/5/22 02:07

I love the shape of these little rolls, Angie! So pretty and I'm always up for rye bread. They seem like the perfect pair for a hot bowl of soup.

Dawn @ Words Of Deliciousness 24/5/22 03:33

These rolls are beautiful. They sound delicious. I would love to have one for breakfast with butter and jam.

Liz That Skinny Chick Can Bake 24/5/22 12:11

Gorgeous rolls, Angie!!! Your beautiful bread has encouraged me to break out te yeast again!!!

2pots2cook 24/5/22 12:43

You really bake great breads Angie!

Whats Cookin Italian Style Cuisine 24/5/22 13:50

what a gorgeous crust on these rolls wow~!

Rose world 24/5/22 15:27

Never tasted Brotchen. They sure are cute and gorgeous. Hehe.

Pam 24/5/22 18:29

Your bread loaves & rolls always make me swoon. Beautiful!

The Liberty Belle 24/5/22 23:46

These rolls look good! I would love to have one, warm and slathered with a good quality vegan butter. Yum! Thanks for sharing the recipe.

Iris Flavia 25/5/22 05:20

Hmmmm, yum! Before these became popular in Australia we once stayed in a tiny village one extra day because they had "petit pain" at Coles - just like our Brötchen, LOL Thankfully "German" bread is available and I hope for the rolls next time we visit, too! Yours look great.

jinxxxygirl 25/5/22 14:31

Hubs and i probably ate our weight in Brotchen and then some when we lived in Germany for three years... ahhhh sure do miss them! Happy Food Wednesday! Hugs! deb

DVArtist 25/5/22 15:44

Wow! Those look so good. I love rye breads and these would be great with just about any dinner. Or on their own. Have a nice day.

Rain 25/5/22 15:46

Those look delicious Angie! I love the tutorial you did as well! ☺

Bleubeard and Elizabeth 25/5/22 17:16

It was nice to read that you also use cilantro in your rye bread. I grind my own when I need to turn it into a powder form.

I'm not sure I've ever had any of those buns or rolls, but I would love to try them someday. I appreciated the recipe, too.

Easyfoodsmith 26/5/22 17:47

Wow! The rye rolls looks incredible!


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