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Crisp, golden German-style bread rolls with a thin crackling crust and a light, pleasantly chewy crumb. A short overnight rise develops flavor while making these Sonntagsbrötchen practical for a relaxed morning bake.
AI-generated image
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A cool overnight fermentation gives the rolls a deeper wheat flavor, while a small amount of milk and butter tenderizes the crumb without sacrificing the characteristic crisp crust.
Cool completely, then store in a paper bag or loosely covered at room temperature for up to 2 days. Freeze cooled rolls in an airtight container for up to 2 months.
Refresh at 180°C for 5 to 7 minutes from room temperature, or bake frozen rolls for 10 to 12 minutes until crisp.
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