I started making these Laugenbrot one morning when I wanted something different for breakfast. They are the kind of rolls that are slightly browned on the outside, with a dense yet fluffy texture on the inside. I've made the recipe several times, always with the same result: they disappear quite quickly, especially when they are warm. The process is simple; only the part with blanching the dough requires a little attention, but it's nothing complicated.
Quick Info
Total Time: about 1 hour and 30 minutes
Preparation Time: 25 minutes (plus 40 minutes for rising)
Baking Time: 20-25 minutes
Servings: 12-14 small rolls
Difficulty: easy to medium
Recipe Type: rolls, breakfast or snack
Ingredients
400 g flour
20 g fresh yeast
240 ml water (slightly warmed, not boiling)
4 tablespoons oil
1 teaspoon sugar
1 teaspoon salt
For blanching the rolls:
2 liters water
9 tablespoons baking soda
3 teaspoons salt
For sprinkling on top:
poppy seeds (or sesame)
Preparation Method
1. Put 240 ml of water in a small saucepan and warm it slightly. It should not boil, just be lukewarm.
2. Place the yeast in a small bowl. Add a little warm water and sugar, then mix until dissolved.
3. Sift the flour into a large bowl. Add the salt and the yeast mixture. Start pouring the rest of the water gradually while kneading at the same time.
4. Once all the water is incorporated, add the oil and continue kneading until the dough becomes elastic and slightly sticky.
5. Cover the bowl with a clean towel and let the dough rise for 40 minutes in a warm place.
6. After the dough has risen, tear off equal pieces and form balls. You should get about 12-14 pieces.
7. In a large pot, bring 2 liters of water to a boil along with the salt and baking soda. When it starts boiling, reduce the heat so it doesn't overflow.
8. Place 4-5 dough balls at a time in the water. Leave them for exactly 30 seconds, then remove them with a slotted spoon.
9. Place the drained rolls on a baking sheet lined with parchment paper and lightly greased. Score them slightly with a knife and sprinkle poppy seeds or sesame on top.
10. Bake the rolls in a preheated oven at 200°C for 20-25 minutes until they achieve an even golden color.
11. Remove the tray and let them cool slightly before taking them out completely.
Why I make the recipe often
This recipe is quick and does not require complicated techniques. The rolls are substantial, do not dry out quickly, and can be served plain or with anything you have in the fridge. They are great for lunch boxes, breakfast, or alongside a soup.
Tips and Variations
Tips
It’s important that the water for the yeast is just lukewarm, not hot, so it doesn’t stop the fermentation.
Don’t leave the balls too long in the baking soda water; 30 seconds is sufficient.
If you want a crunchier crust, leave them in the oven for an extra 2-3 minutes.
Use a baking sheet lined with parchment paper; otherwise, they might stick.
Substitutions
If you don’t have poppy seeds, you can use sesame or leave them plain with just a little coarse salt on top.
Fresh yeast can be replaced with dry yeast, but adjust the amount (about 7 g of dry yeast).
Variations
You can add a little cumin or other seeds to the dough for flavor.
For a more rustic version, use whole wheat flour, but you might need a bit more water.
Serving Ideas
They are good warm, with butter, cheese, or jam. You can cut them in half and use them as a base for mini sandwiches.
They also go well plain, next to soups or salads.
Frequently Asked Questions
1. Can I blanch them in advance and bake later?
I do not recommend this, as their texture suffers. It’s best to blanch and bake them immediately.
2. Can the rolls be frozen?
Yes, they can be frozen after completely cooling. You can reheat them later in the oven or microwave, but the texture won’t be exactly like fresh.
3. Why do the rolls deflate after taking them out of the oven?
If they are not baked enough or if the dough was not kneaded sufficiently. Bake them until they are well browned and let them cool on a rack.
4. Can I use gluten-free flour?
The original recipe uses regular flour. With gluten-free flour, the texture will be different, but it can be tried with adjusted expectations.
5. Do I need to brush the rolls with egg or anything before baking?
No, blanching with baking soda and water gives them that brown crust, so there’s no need for egg or milk.
Nutritional Values
Approximately, for one roll (out of 12):
Calories: approx. 110 kcal
Carbohydrates: 20 g
Protein: 3 g
Fats: 2 g
These values are just approximate, depending on the size of the rolls and the type of flour or seeds used.
Storage and Reheating
The rolls keep well for a day or two at room temperature, covered with a towel or in a paper bag. For longer storage, they can be frozen, but the texture won’t be quite the same when thawed. You can briefly reheat them in the oven to regain some freshness. They are best consumed on the day they were made.
Quick Info
Total Time: about 1 hour and 30 minutes
Preparation Time: 25 minutes (plus 40 minutes for rising)
Baking Time: 20-25 minutes
Servings: 12-14 small rolls
Difficulty: easy to medium
Recipe Type: rolls, breakfast or snack
Ingredients
400 g flour
20 g fresh yeast
240 ml water (slightly warmed, not boiling)
4 tablespoons oil
1 teaspoon sugar
1 teaspoon salt
For blanching the rolls:
2 liters water
9 tablespoons baking soda
3 teaspoons salt
For sprinkling on top:
poppy seeds (or sesame)
Preparation Method
1. Put 240 ml of water in a small saucepan and warm it slightly. It should not boil, just be lukewarm.
2. Place the yeast in a small bowl. Add a little warm water and sugar, then mix until dissolved.
3. Sift the flour into a large bowl. Add the salt and the yeast mixture. Start pouring the rest of the water gradually while kneading at the same time.
4. Once all the water is incorporated, add the oil and continue kneading until the dough becomes elastic and slightly sticky.
5. Cover the bowl with a clean towel and let the dough rise for 40 minutes in a warm place.
6. After the dough has risen, tear off equal pieces and form balls. You should get about 12-14 pieces.
7. In a large pot, bring 2 liters of water to a boil along with the salt and baking soda. When it starts boiling, reduce the heat so it doesn't overflow.
8. Place 4-5 dough balls at a time in the water. Leave them for exactly 30 seconds, then remove them with a slotted spoon.
9. Place the drained rolls on a baking sheet lined with parchment paper and lightly greased. Score them slightly with a knife and sprinkle poppy seeds or sesame on top.
10. Bake the rolls in a preheated oven at 200°C for 20-25 minutes until they achieve an even golden color.
11. Remove the tray and let them cool slightly before taking them out completely.
Why I make the recipe often
This recipe is quick and does not require complicated techniques. The rolls are substantial, do not dry out quickly, and can be served plain or with anything you have in the fridge. They are great for lunch boxes, breakfast, or alongside a soup.
Tips and Variations
Tips
It’s important that the water for the yeast is just lukewarm, not hot, so it doesn’t stop the fermentation.
Don’t leave the balls too long in the baking soda water; 30 seconds is sufficient.
If you want a crunchier crust, leave them in the oven for an extra 2-3 minutes.
Use a baking sheet lined with parchment paper; otherwise, they might stick.
Substitutions
If you don’t have poppy seeds, you can use sesame or leave them plain with just a little coarse salt on top.
Fresh yeast can be replaced with dry yeast, but adjust the amount (about 7 g of dry yeast).
Variations
You can add a little cumin or other seeds to the dough for flavor.
For a more rustic version, use whole wheat flour, but you might need a bit more water.
Serving Ideas
They are good warm, with butter, cheese, or jam. You can cut them in half and use them as a base for mini sandwiches.
They also go well plain, next to soups or salads.
Frequently Asked Questions
1. Can I blanch them in advance and bake later?
I do not recommend this, as their texture suffers. It’s best to blanch and bake them immediately.
2. Can the rolls be frozen?
Yes, they can be frozen after completely cooling. You can reheat them later in the oven or microwave, but the texture won’t be exactly like fresh.
3. Why do the rolls deflate after taking them out of the oven?
If they are not baked enough or if the dough was not kneaded sufficiently. Bake them until they are well browned and let them cool on a rack.
4. Can I use gluten-free flour?
The original recipe uses regular flour. With gluten-free flour, the texture will be different, but it can be tried with adjusted expectations.
5. Do I need to brush the rolls with egg or anything before baking?
No, blanching with baking soda and water gives them that brown crust, so there’s no need for egg or milk.
Nutritional Values
Approximately, for one roll (out of 12):
Calories: approx. 110 kcal
Carbohydrates: 20 g
Protein: 3 g
Fats: 2 g
These values are just approximate, depending on the size of the rolls and the type of flour or seeds used.
Storage and Reheating
The rolls keep well for a day or two at room temperature, covered with a towel or in a paper bag. For longer storage, they can be frozen, but the texture won’t be quite the same when thawed. You can briefly reheat them in the oven to regain some freshness. They are best consumed on the day they were made.