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Roggen Dinkel Brötchen / Brötchen selber backen / Ofenhexe / Pamperedchef / Brötchen über Nacht

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🌍Authentic German recipe from a Germany-based creator — ingredients and steps translated below
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Inna backt kocht
Inna backt kocht
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Recipe Information

Recipe Available
Video-Specific Recipe

Rye Bread Sandwich Rolls

Cultural Context

Rye bread has deep roots in German cuisine, traditionally made with rye flour which is hearty and flavorful. These rolls are often enjoyed with various fillings, making them a staple for lunches and gatherings. In modern times, rye rolls have gained popularity worldwide, with many variations adapting to local tastes and preferences.

GermanDEmain
90 min
medium
12 servings
Servings4
220 g Wasser
10 g frische Hefe
1 El Ahornsirup
180 g Roggenmehl
320 g Dinkelmehl Typ 630
130 g Naturjoghurt
1 Msp. Kreuzkümmel
1 Tl Salz

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and dairy-free.

1

Teig über Nacht im Kühlschrank gehen lassen.

2

Forme die Brötchen am Abend und lasse sie über Nacht im Kühlschrank gehen oder lasse sie 2 Stunden bei Raumtemperatur gehen.

3

Backe die Brötchen bei 220° Heisluft für 25 Minuten mit Deckel und ohne Deckel für 10-15 Minuten.

Cooking Techniques

mixingkneadingrisingbaking

Equipment Needed

Oven

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

glutendairy

Also Known As

Rye RollsRye Sandwich Buns
Local Name: Roggenbrötchen

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