📝 About This Recipe
Originally created to celebrate Germany's 1990 World Cup victory, these 'World Champion' rolls have become a staple in every German bakery. They are characterized by a unique three-layer seed coating—poppy seeds on the bottom, sesame on the sides, and sunflower seeds on top—clinging to a hearty, multi-grain crumb. These rolls offer a perfect balance of a crunchy exterior and a soft, nutty interior that exemplifies the excellence of German bread culture.
🥗 Ingredients
The Flour Base
- 350 grams Bread Flour (Type 550) (high protein for better structure)
- 100 grams Whole Wheat Flour (adds depth and nutrition)
- 50 grams Rye Flour (Type 1150) (provides the classic German tang)
Leavening and Liquid
- 300 ml Lukewarm Water (approximately 35°C/95°F)
- 20 grams Fresh Yeast (or 7g dry active yeast)
- 1 teaspoon Honey or Barley Malt Syrup (feeds the yeast and aids browning)
- 10 grams Fine Sea Salt
- 20 grams Unsalted Butter (softened at room temperature)
The Seed Soaker (Inside the Dough)
- 30 grams Sunflower Seeds (lightly toasted)
- 20 grams Linseeds (Flaxseeds)
- 50 ml Boiling Water (to soak the seeds)
The Iconic Toppings
- 4 tablespoons Blue Poppy Seeds (for the base)
- 4 tablespoons Sesame Seeds (for the sides)
- 4 tablespoons Sunflower Seeds (for the top)
👨🍳 Instructions
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1
In a small bowl, combine the 30g sunflower seeds and linseeds with 50ml boiling water. Let them soak for at least 30 minutes; this prevents the seeds from stealing moisture from the dough.
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2
In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast and honey in the lukewarm water. Let it sit for 5 minutes until it becomes slightly foamy.
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3
Add the bread flour, whole wheat flour, rye flour, and the soaked seed mixture (including any remaining liquid) to the yeast mixture.
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4
Mix on low speed for 2 minutes until a shaggy dough forms. Add the salt and softened butter.
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5
Increase the mixer speed to medium and knead for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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6
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for 60 minutes, or until it has doubled in size.
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7
Turn the dough onto a lightly floured surface and divide it into 10 equal portions (approx. 90-100g each). Shape each portion into a tight, smooth ball.
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8
Set up three shallow bowls: one with water, one with poppy seeds, and one with a mix of sesame and sunflower seeds. (Authentic bakers often dip the bottom in poppy and the top in the others).
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9
Dunk the top of each dough ball into the water, then press firmly into the sunflower/sesame seed mixture. Quickly dip the bottom into the poppy seeds.
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10
Place the rolls on a baking sheet lined with parchment paper. Use a sharp bench scraper or knife to press a deep 'cross' or 'star' pattern into the top of each roll, cutting about 1cm deep.
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11
Cover the rolls loosely and let them proof for another 30-45 minutes. Meanwhile, preheat your oven to 220°C (425°F) and place an empty tray on the bottom rack.
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12
Slide the rolls into the oven and pour a cup of hot water into the bottom tray to create steam. Bake for 20-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
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13
Transfer to a wire rack and allow to cool for at least 15 minutes before slicing to let the crumb set.
💡 Chef's Tips
Always soak your internal seeds; dry seeds will suck the hydration out of your dough, resulting in a crumbly roll. For the best crust, use a baking stone if you have one, preheating it for 45 minutes before baking. Don't skip the steam—the water in the bottom tray is crucial for that signature shiny, crispy German crust. If the dough is too sticky to handle, oil your hands slightly rather than adding too much extra flour which can toughen the bread. To check for doneness, use an instant-read thermometer; the internal temperature should be around 95°C (203°F).
🍽️ Serving Suggestions
Slice horizontally and spread with thick, high-quality German salted butter and a slice of Emmental cheese. Serve alongside a hearty bowl of 'Gulaschsuppe' (Goulash soup) for a traditional lunch. Top with 'Mett' (seasoned minced pork), raw onions, and black pepper for a truly authentic German breakfast experience. Pair with a cold glass of Apfelschorle (apple juice spritzer) or a malty Dunkel lager. Spread with black forest honey or plum jam (Pflaumenmus) for a sweet-and-savory contrast.