Eierweck, a German sweet yeast roll

German yeast rolls. Eierweck

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 roll and croissants are found in my Franconia Bakery and the region of Würzburg.

As a kid, I remember visiting aunts and uncles who owned a Bakery in Lower Franconia. Their speciality were croissants made out of this kind of yeast dough. We always picked up a dozen and I ate at least four of them on the 30 minute drive home.

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.

I did a some research and been asking around the place where I grew up. I came up with this recipe below the slider:

  • pre-dough, Vorteig
  • Flour, milk, egg and butter
  • yeast bread dough, Osterbrot dough
  • Yeast dough
  • Baking German Sweet rolls, Eierweck
  • Rolls are cooling on rack
  • Sweet bread. German egg rolls
  • Sweet bread croissant
  • Easter bread, Hefezopf

Eierweck or German sweet yeast rolls

Eierweck or German sweet yeast rolls
Category: Pastry, bread
Cuisine: German
Prep Time: 24 hours
Cook Time: 20 minutes

I put this recipe together from my German-Franconia circles and heritage. Prepare the easy pre-dough the day ahead


  • Pre-dough the day before:
  • 1 cup white flour
  • ½ cup lukewarm milk
  • 1 tsp dry yeast
  • Prepare the dough:
  • 2 cups white flour
  • Diastatic malt powder (optional)
  • 1 egg
  • 1 tsp dry yeast
  • ½ cup lukewarm milk
  • 4 tbsp butter
  • 1 1/4 Tbsp sugar
  • ¾ tsp salt
  • 1 egg for egg wash


  • Pre-Dough:
  • Combine the flour, milk and yeast for the pre-dough, stir and let rise in covered bowl for 18 to 22 hours, or overnight.
  • Dough:
  • Combine pre-dough and all ingredients except butter and sugar. Knead on lowest setting in for 10 minutes.
  • Add sugar 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 and flatten. I used a cup to cut out the rolls. Place on a baking sheet with parchment paper.
  • Let rise for another 30 minutes.
  • Preheat oven to 410F. Swipe the rolls with egg wash and cut a groove on top with a sharp knife.
  • Place in the oven and bake for 15 to 20 minutes. Remove and let cool.


Let cool on rack. Best to eat fresh or toast. Freeze leftovers. Makes 8 medium size rolls

Nutrition information

Serving Size: 1 roll

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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