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Sunday’s Hard Rolls


Hard Rolls

Crunchy, Hard Rolls

On Sundays, when the bakeries were closed, we had to make do. These rolls are just the ticket for a German Sunday brunch; crunchy on the outside and soft on the inside. Also good for lunch with smoked fish, cheese or sliced eggs in the middle.

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours


  • 4 1/2 - 5 1/2 c. flour, divided
  • 2 T. sugar
  • 2 tsp. salt
  • 1 package active dry yeast
  • 3 T. butter or margarine
  • 1 1/2 c. warm water (110°F)
  • 1 egg white, room temperature
  • Cornmeal


Soften yeast in 1 tablespoon warm water.

Mix 1 1/3 cups flour, sugar, salt and yeast. Add softened margarine. Gradually add water and softened yeast and beat 2 minutes at medium speed. Add egg white and 1 cup flour to make a thick batter. Beat for 2 more minutes. Stir in enough flour to make soft dough. Knead for 5 minutes. Place in oiled bowl and let rise until doubled.

Punch dough down and place on floured board. Let rest for 10 minutes. Divide dough into 12 - 15 pieces and form smooth balls by pulling the surface around toward the bottom of the ball and pinching closed. Use a little water, if necessary to seal. Place balls 3 inches apart on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until double.

Pre-heat oven to 450°F and place an old baking pan on the bottom rack. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.

You can use these rolls in this Shrimp Roll Recipe or check out these homemade bread spreads for delicious ideas.
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