📝 About This Recipe
The quintessence of a German breakfast, these authentic Brötchen feature a shatteringly crisp, golden crust and a soft, airy interior. Known as Semmel in the south and Schrippe in Berlin, these rolls are defined by their unique steam-baked texture and a subtle malty aroma. Mastering this recipe brings the nostalgic scent of a traditional German 'Bäckerei' right into your own kitchen.
🥗 Ingredients
The Dough Base
- 500 grams High-protein Bread Flour (Type 550) (plus extra for dusting)
- 320 ml Lukewarm Water (approximately 30°C/86°F)
- 20 grams Fresh Yeast (or 7g dry active yeast)
- 10 grams Fine Sea Salt
- 5 grams Backmalz (Diastatic Malt Powder) (essential for the authentic browning and rise)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 10 grams Unsalted Butter (softened at room temperature)
For the Baking Process
- 1 cup Water (for creating steam in the oven)
- 5-6 pieces Ice Cubes (to prolong the steam effect)
👨🍳 Instructions
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1
In a small bowl, crumble the fresh yeast into the lukewarm water. Add the sugar and stir until completely dissolved. Let it sit for 5-10 minutes until a light foam forms on the surface.
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2
In the bowl of a stand mixer, combine the bread flour, salt, and diastatic malt powder. Whisk briefly to distribute the ingredients evenly.
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3
Pour the yeast mixture into the dry ingredients and add the softened butter. Using the dough hook attachment, mix on low speed for 3 minutes until a shaggy dough forms.
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4
Increase the speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. It should pass the 'windowpane test'.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
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6
Gently degas the dough by pressing down on it. Divide the dough into 10 equal portions, roughly 85-90 grams each.
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7
Shape each portion into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion against the counter (the 'Rundwirken' technique).
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8
For 'Schrippen' style, slightly elongate the balls into ovals. Place the rolls on a baking sheet lined with parchment paper, leaving 3 inches of space between them.
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9
Cover the rolls with a dry kitchen towel and let them proof for another 45-60 minutes. They should look puffy and feel light.
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10
While proofing, preheat your oven to 230°C (450°F). Place an empty metal tray or cast iron skillet on the bottom rack of the oven to heat up.
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11
Just before baking, use a very sharp lame or razor blade to make a single deep longitudinal slit (about 1cm deep) down the center of each roll.
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12
Lightly mist the rolls with water using a spray bottle. This helps create the signature crackly crust.
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13
Place the baking sheet in the oven. Carefully pour the cup of water and ice cubes into the hot tray at the bottom to create a burst of steam, then quickly close the oven door.
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14
Bake for 18-22 minutes. After the first 10 minutes, briefly open the oven door to let the excess steam escape, then continue baking until the rolls are a deep golden brown.
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15
Transfer the Brötchen to a wire rack. You should hear them 'sing' (tiny cracking sounds) as they cool. Let cool for at least 15 minutes before slicing.
💡 Chef's Tips
Always use a scale for measurements; baking is a science, especially with German breads. If you cannot find Backmalz, you can substitute with a teaspoon of honey, though the crust texture will be slightly different. For an extra-crispy crust, spray the rolls with a little more water halfway through the baking time. Avoid using a fan/convection setting if possible, as it can dry out the crust too quickly before the rolls have fully risen. To store, keep in a paper bag; if they go soft, pop them in a 180°C oven for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm with high-quality salted German butter and Black Forest ham. Pair with a soft-boiled egg (3-minute egg) and a cup of strong filter coffee for an authentic breakfast. Top with 'Marmelade' (strawberry or apricot jam) for a classic sweet-and-salty morning treat. Use as the base for a 'Wurstsemmel' by filling with sliced Fleischkäse and a dollop of sweet mustard. Excellent alongside a bowl of hot Goulash soup for dipping into the rich gravy.