These yeast rolls taste excellent, kind of reminds me a little of brioche. The crust is really thin and tender, the crumb is loose, fluffy-soft and has a buttery aroma.
These “Eierweck” sweet bread yeast rolls are also shaped as croissants and can be found in my Franconia Bakery, regional of Würzburg.
As a kid, I remember visiting aunts and uncles who owned a Bakery in Lower Franconia. Their speciality were croissants made of this kind of yeast dough. We always picked up a dozen and I ate at least four of them on a short drive home.
Make a Poolish or pre-dough 18 hours ahead 
Let rise Dough for Dampfnudeln covered at least an hour 
combine Flour yeast sugar, salt, milk, egg and butter and pre-dough. Knead for 10 minutes 
Yeast dough will double in size 
Sweet rolls, Eierweck dough 
Shape Eierweck rolls, Yeast croissants dough 
Shape yeast dough in croissants 
Shape Yeast croissants dough 
Let cool the Eierweck or Yeast croissants 
Bake Yeast Croissants at 410F for 15 to 20 minutes 
Bake Eierweck at 410F for 15 to 20 minutes 
Yeast Croissant can be shaped in different ways 
Eierweck, yeast croissant with sesame seeds
A secret ingredient is Diastatic malt powder. Savvy bread bakers use it to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed.
Eierweck or German sweet yeast rolls
November 11, 2022
Ingredients
- Pre-dough the day before:
- 1 cup white flour
- 1 cup lukewarm milk
- 1 tsp dry yeast
- Prepare the dough:
- 2 cups white flour
- Diastatic malt powder (optional)
- 1 egg
- 1 tsp dry yeast
- 1/4 cup lukewarm milk
- 2 tbsp sour cream
- 4 tbsp butter
- 1 1/4 Tbsp sugar
- ¾ tsp salt
- 1 egg for egg wash
Persons
8
Serving Size
1 roll
Prep Time
24 hours
Cook Time
20 minutes
Total Time
24 hours, 20 minutes
I put this recipe together from my German-Franconia circles and heritage. Prepare the easy pre-dough the day ahead
Instructions
- Pre-Dough:
- Combine the lukewarm milk and yeast with the flour (whisk so you don’t have any clumps) in a tall jar. Let rise for 18 to 22 hours, or overnight, in a warm place.
- Dough:
- Combine pre-dough and all ingredients except butter salt and sugar.
- Knead on lowest setting in for 10 minutes.
- Add sugar, salt and butter and knead for another 10 minutes until the dough has a smooth consistency.
- Let rise for 1 hour in an oiled bowl covered with plastic.
- Remove dough from bowl, on a floured surface press down and fold in flour.
- Separate in portions, about 8, form the rolls.
- Place on a baking sheet with parchment paper.
- Let rise for another 30 minutes.
- Preheat oven to 410 F. Swipe the rolls with egg wash and cut a groove on top with a sharp knife.
- Place in the oven and bake for 20 to 25 minutes.
- Remove and let cool.
- Eat fresh with butter and jam, or can be frozen for weeks.
Notes
Let cool on rack. Best to eat fresh or toast. Freeze leftovers. Makes 8 medium size rolls
Calories
266
11%
Fat
8.3 g
12%
Saturated
4.6 g
20%
Carbs
39 g
13%
Protein
7.6 g
Fiber
1.5 g
4%
Sugar
3.6 g
Sodium
228 mg
9.5%
Trans fat
0.2 g
Cholesterol
58 mg
19%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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