I have made these rolls inspired by laugenbrot many times - they come out soft on the inside, with a golden and slightly crispy crust. When I crave something simple and salty, it's the kind of recipe I can rely on to turn out well every time. It doesn't require special ingredients, just fresh yeast on hand.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 20 minutes
Rising time: 40 minutes (10 + 30)
Baking time: 25 minutes
Servings: 12-13 small rolls
Difficulty: medium
Recipe type: homemade rolls, suitable for breakfast or snacks
Ingredients
500 g white flour
1 cube of yeast (approx. 25 g)
1 teaspoon sugar
30 ml oil
270 ml lukewarm water
salt to taste (approx. 1 teaspoon)
gross salt for sprinkling
flax and sesame seeds
for the blanching solution:
2 l water
1 packet of baking soda (approx. 16 g)
4 tablespoons of salt
Preparation method
1. Prepare the yeast: put the cube of yeast in a glass with 50 ml lukewarm water, sugar, and salt. Mix a little and let it rise for 10 minutes until it foams.
2. Put the flour in a large bowl. Pour the activated yeast over the flour, add the remaining water and 3-4 tablespoons of oil. Knead until you obtain an elastic dough that does not stick too much to your hands.
3. Cover the bowl with plastic wrap or a clean towel and let it rise for 30 minutes in a draft-free place.
4. Meanwhile, bring 2 liters of water to a boil, add salt and baking soda. Stir to dissolve. The water should be gently boiling when I start blanching the rolls.
5. Divide the risen dough into 12-13 approximately equal pieces. Shape each piece into a ball.
6. Blanch each roll in the salted and baking soda water - keep them in the water for 30-60 seconds, one at a time. Remove them directly onto a baking tray lined with parchment paper. Do not leave them in the water too long to avoid soaking.
7. Make a small cut on top of each roll, sprinkle with gross salt, flax, and sesame seeds to taste.
8. Bake at 170°C on the middle rack for about 25 minutes until golden.
Why I make this recipe often
These rolls always come out fluffy and have a crust that holds up to fillings. They are good fresh, but also the next day if I cover them. They can be made in advance for a packed lunch or a quick brunch.
Tips and variations
Tips
If the yeast does not foam after 10 minutes, it is old and will not rise well.
Kneading matters, but it doesn't have to be excessive - 5-6 minutes is usually enough.
When blanching, do not overcrowd the pot with too many rolls at once, so you can easily remove them.
Substitutions
White flour can be partially replaced with whole wheat flour, but the texture will be denser.
You can use only sesame seeds or only gross salt if you don't have anything else on hand.
Variations
You can add seeds directly into the dough for a different texture.
If you prefer, the rolls can be made larger, but the baking time will increase by a few minutes.
Serving ideas
They pair well as a breakfast with butter and jam or with a slice of cheese.
They are good cut and filled with salad, ham, or cream cheese.
I have also served them alongside soups or salads when I want something salty and crunchy.
Frequently asked questions
Can these rolls be frozen?
Yes, after they cool completely, they can be frozen. I take them out and let them thaw at room temperature or heat them for a few minutes in the oven.
If I don't have fresh yeast, can I use dry yeast?
You can use dry yeast, about 7 g, and activate it with a little lukewarm water and sugar.
Why are the rolls blanched in baking soda water?
Blanching gives them the specific slightly crispy crust and shiny appearance. The salt and baking soda help with the texture of the crust and flavor.
What can I replace the seeds with?
If you don't have seeds, just use gross salt. It's fine without them if you want a simple version.
What do I do if the dough is too sticky?
Add a tablespoon of flour at a time, kneading until it becomes elastic and separates from your hands.
Nutritional values
Approximately, one roll has around 150 kcal, with 28 g carbohydrates, 4 g protein, and 2 g fat, depending on size and seeds. Salt is mainly present on the surface. Values are approximate and may vary depending on ingredients and how much salt or oil you use.
Storage and reheating
The rolls keep well for 1-2 days at room temperature, in a paper bag or wrapped in a towel. If you want them warm, you can put them in the oven for 3-4 minutes at 150°C. They are not as good when frozen for a long time, but they can be frozen for 1-2 weeks without problems.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 20 minutes
Rising time: 40 minutes (10 + 30)
Baking time: 25 minutes
Servings: 12-13 small rolls
Difficulty: medium
Recipe type: homemade rolls, suitable for breakfast or snacks
Ingredients
500 g white flour
1 cube of yeast (approx. 25 g)
1 teaspoon sugar
30 ml oil
270 ml lukewarm water
salt to taste (approx. 1 teaspoon)
gross salt for sprinkling
flax and sesame seeds
for the blanching solution:
2 l water
1 packet of baking soda (approx. 16 g)
4 tablespoons of salt
Preparation method
1. Prepare the yeast: put the cube of yeast in a glass with 50 ml lukewarm water, sugar, and salt. Mix a little and let it rise for 10 minutes until it foams.
2. Put the flour in a large bowl. Pour the activated yeast over the flour, add the remaining water and 3-4 tablespoons of oil. Knead until you obtain an elastic dough that does not stick too much to your hands.
3. Cover the bowl with plastic wrap or a clean towel and let it rise for 30 minutes in a draft-free place.
4. Meanwhile, bring 2 liters of water to a boil, add salt and baking soda. Stir to dissolve. The water should be gently boiling when I start blanching the rolls.
5. Divide the risen dough into 12-13 approximately equal pieces. Shape each piece into a ball.
6. Blanch each roll in the salted and baking soda water - keep them in the water for 30-60 seconds, one at a time. Remove them directly onto a baking tray lined with parchment paper. Do not leave them in the water too long to avoid soaking.
7. Make a small cut on top of each roll, sprinkle with gross salt, flax, and sesame seeds to taste.
8. Bake at 170°C on the middle rack for about 25 minutes until golden.
Why I make this recipe often
These rolls always come out fluffy and have a crust that holds up to fillings. They are good fresh, but also the next day if I cover them. They can be made in advance for a packed lunch or a quick brunch.
Tips and variations
Tips
If the yeast does not foam after 10 minutes, it is old and will not rise well.
Kneading matters, but it doesn't have to be excessive - 5-6 minutes is usually enough.
When blanching, do not overcrowd the pot with too many rolls at once, so you can easily remove them.
Substitutions
White flour can be partially replaced with whole wheat flour, but the texture will be denser.
You can use only sesame seeds or only gross salt if you don't have anything else on hand.
Variations
You can add seeds directly into the dough for a different texture.
If you prefer, the rolls can be made larger, but the baking time will increase by a few minutes.
Serving ideas
They pair well as a breakfast with butter and jam or with a slice of cheese.
They are good cut and filled with salad, ham, or cream cheese.
I have also served them alongside soups or salads when I want something salty and crunchy.
Frequently asked questions
Can these rolls be frozen?
Yes, after they cool completely, they can be frozen. I take them out and let them thaw at room temperature or heat them for a few minutes in the oven.
If I don't have fresh yeast, can I use dry yeast?
You can use dry yeast, about 7 g, and activate it with a little lukewarm water and sugar.
Why are the rolls blanched in baking soda water?
Blanching gives them the specific slightly crispy crust and shiny appearance. The salt and baking soda help with the texture of the crust and flavor.
What can I replace the seeds with?
If you don't have seeds, just use gross salt. It's fine without them if you want a simple version.
What do I do if the dough is too sticky?
Add a tablespoon of flour at a time, kneading until it becomes elastic and separates from your hands.
Nutritional values
Approximately, one roll has around 150 kcal, with 28 g carbohydrates, 4 g protein, and 2 g fat, depending on size and seeds. Salt is mainly present on the surface. Values are approximate and may vary depending on ingredients and how much salt or oil you use.
Storage and reheating
The rolls keep well for 1-2 days at room temperature, in a paper bag or wrapped in a towel. If you want them warm, you can put them in the oven for 3-4 minutes at 150°C. They are not as good when frozen for a long time, but they can be frozen for 1-2 weeks without problems.