Crusty German rolls with Semolina flour

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crusty German rolls

I used to love making Brötchen runs to pick up fresh, crispy, rustic rolls from our village bakery near Würzburg.

In the cold season I prefer to stay at home in the morning instead of rushing to the bakery. Baking the German rolls called Brötchen yourself is the perfect solution

If you don’t have Semolina flour at home, you can substitute it with all purpose or whole wheat flour. You can easily prepare the dough for these German crusty rolls the night before and then have deliciously fragrant rolls baked in no time in the morning.

You’ll need Semolina Flour for this recipe. Savvy bread bakers use Diastatic malt powder to promote a strong rise, great texture, and lovely brown crust. 

  • Semolina flour
  • Knead dough with Kitchenaid
  • Cover dough in bowl with plastic wrap
  • Let rise dough for at least 6 hours in covered bowl
  • Flatten and fold rolls
  • Flatten and fold rolls with your palms
  • Flatten and fold rolls
  • Flatten and fold rolls
  • Let the rolls rest for 30 min covered with cotton towel.
  • Let rolls rise about double in size
  • Spray or swipe with lukewarm water and cover with sesame or poppy seeds
  • Bake at 450 F for 20 to 25 min.
  • Semolina crusty German rolls
  • Semolina crusty German rolls

Step 1: Mix the dough

First dissolve the yeast in lukewarm water. Combine the flour, sugar, salt, butter, diastatic malt, milk, yeast in a large mixing bowl. Add the yeast water and loosely stir/fold with your hands or Danish dough whisk. Knead with a Kitchenaid or hands and make a smooth dough. Let dough rest covered for an hour, or overnight in the refrigerator (for 8-12 hours). Follow the Brötchen pieces folding process as the recipe below the next morning.

Step 2: Shape the rolls

In the morning, preheat the oven, ideally with a pizza stone or steel. Divide the dough into 9 equal pieces and fold them into rolls by overlapping the corners in the middle (see recipe below). Let rest and fold again twice.

Step 3: Bake

Place the dough pieces on on the pizza stone in the hot oven. Place a pot with some hot water on the oven floor and bake the buns for 25 minutes until golden brown.

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One thought on “Crusty German rolls with Semolina flour

  1. Yum, my Heritage, my almost husband an I will make these together, Carol & Jeff Gober

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