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Brötchen {Classic German Breakfast Rolls}

Recipe from Classic German Baking by Luisa Weiss
A word about scooping flour. I really recommend using a scale when working from this cookbook. My measuring cups at home, when simply scooped and leveled, yield about 140 grams of flour, far more than 125 grams allotted per cup here. If I were to rely on them instead of scale, I’d have almost 100 grams more flour than intended. If you hate using a scale we can still be friends, but do yourself a favor and see if a friend has one so you can do a test scoop to see how much flour your measuring cups yield before starting out with a recipe.
Prep Time 1 hr 30 mins
Cook Time 25 mins
Total Time 1 hr 55 mins
Servings 8


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