Homemade German Dinner Rolls – Partybrötchen
These delicious homemade dinner rolls are a great hit in our family. It´s a classic favorite that I always like to make whenever we have soups or stews.
How Do You Call These German Dinner Rolls
These soft rolls are called “Partybrötchen” (party buns) or “Brötchensonne” (bun sun). I like the look of it and they taste even better. They are heavenly fluffy, moist and so good. Let me show you how to make them.
Ingredients
Flour
I use all-purpose flour for this recipe but you could use spelt flour or whole wheat flour for this recipe too. But you might have to adjust the liquid a bit.
Buttermilk
The buttermilk is the secret ingredient in that recipe. It makes the buns so moist and fluffy.
If you don´t have buttermilk on hand you can use milk. Just add a about 1 tsp. of lemon juice to the milk and let it sit for about 15 min. before you use it.
Tip
This recipe is also great for freezing. Just bake the rolls for about 10 min. Allow them to cool completely, add to freezer bag and store up to 3 months in the freezer. Whenever you are in the mood for a freshly baked roll, just remove a roll from the bag, sprinkle with a bit of water and bake the frozen roll for about 5 to 10 min. in a 325 F preheated oven.
Homemade German Dinner Rolls - Partysonne
Homemade dinner rolls are a perfect addition to any dinner table. Treat your family to these fluffy dinner rolls made with love
Ingredients
Dough Step 1:
- 1 cup flour
- 1 cup water, lukewarm
- 2 ¼ tsp. dry yeast
Dough Step 2:
- 2 ½ cups flour
- 1 tbsp. coarse Kosher salt
- ¾ cup buttermilk, lukewarm
- 1 large egg, room temperature
Topping:
- 2 egg yolks
- 2 tbsp. milk
- 1/3 cup seeds of your choice (i.e. pumpkin, sunflower, pumpkin, sesame etc.)
Instructions
- Add one cup of flour, one cup lukewarm water and 2 ¼ tsp. of dry yeast to a large bowl and mix until well combined.
- Cover with a clean kitchen towel and allow to sit at room temperature for 15-20 min.
- After the resting time add the egg, the remaining flour, Kosher salt, and the buttermilk to the bowl.
- Knead the dough on a medium-low speed setting for about 10-15 min. until the dough is smooth and elastic. The dough will be a bit sticky, don´t add too much flour.
- Cover with a kitchen towel and allow to proof for about 60 - 90 min.
- Knead the dough briefly and divide into 19 equal pieces.
- Shape each dough piece into a bun.
- The arrange the buns on a with parchment lined baking sheet in the shape you like and make sure to don´t place them too close together so they will have some room to proof.
- Cover with a clean kitchen towel and allow to proof in a warm spot for about 20-30 min.
Mix the egg yolks with the milk. - After the proofing time brush all rolls with the egg wash and sprinkle with your favorite seeds.
- Bake for 15-20 min. in a to 325F preheated oven.
