Authentic German Sesambrötchen (Sesame Seed Rolls) Recipe

Ingredients

  • 500 grams all-purpose flour
  • 1 packet (7 grams) dry yeast
  • 1 teaspoon salt
  • 300 milliliters lukewarm water
  • 2 tablespoons sunflower oil
  • 1 egg (for egg wash)
  • 100 grams sesame seeds

Steps and instructions

  1. In a large bowl, combine the flour, dry yeast and salt.
  2. Add the lukewarm water to the dry mixture gradually while stirring until a dough forms.
  3. Add the sunflower oil and continue to knead until the dough is smooth and elastic, about 10 minutes.
  4. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
  5. On a floured surface, divide the dough into 12 equal pieces and shape each into a round roll.
  6. Place the rolls on a baking sheet lined with parchment paper, cover again with the damp cloth and let them rise for another 30 minutes.
  7. Preheat the oven to 200 degrees Celsius (approx. 400 degrees Fahrenheit).
  8. Beat the egg in a small bowl.
  9. Brush the tops of the rolls with the beaten egg, then sprinkle with sesame seeds.
  10. Bake for 20-25 minutes, or until the rolls are golden brown.
  11. Let them cool on a wire rack before serving.

Tools for making

Recipe variations

  • Whole wheat flour instead of all-purpose flour for a healthier option
  • Adding herbs or spices to the dough, such as rosemary or garlic powder, for added flavor
  • Using different seeds or toppings, like poppy seeds or flaxseeds, instead of sesame seeds
  • Making mini-sized buns for bite-sized snacks or sliders
  • Adding grated cheese or chopped olives to the dough for a savory twist
  • Replacing the sunflower oil with melted butter for a richer taste
  • Making a vegan version by substituting the egg wash with plant-based milk or oil
  • Adding a filling to the rolls, such as ham and cheese or spinach and feta
  • Using a mix of different flours, like rye flour or spelt flour, for a more complex flavor
  • Experimenting with different shapes, like braided rolls or knot-shaped rolls, for visual appeal

Recipe overview

Sesambrötchen, or Sesame Seed Rolls, are a staple in German bakeries, known for their delicate, chewy texture and rich, nutty flavor. These scrumptious rolls are perfect for sandwiches, burgers, or simply served with butter and jam for a breakfast treat. Our recipe will guide you step-by-step to create these delightful rolls at home. It's a straightforward process that involves mixing and kneading dough, letting it rise, then shaping and baking into perfectly golden rolls. The final touch, a sprinkle of sesame seeds, gives them a characteristic crunch and a delightful aroma. Happy baking!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and taste of the rolls may be slightly different.
  2. Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast instead of dry yeast. However, you may need to adjust the amount and follow the instructions on the yeast package.
  3. How can I make the rolls more flavorful? You can add spices or herbs such as garlic powder, onion powder, or dried herbs to the dough for added flavor.
  4. Can I freeze the unbaked rolls? Yes, you can freeze the unbaked rolls. After shaping them, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer them to a freezer bag or container for up to 3 months. When ready to bake, let them thaw and rise before baking as instructed.
  5. Can I use a bread machine to make the dough? Yes, you can use a bread machine to make the dough. Follow the manufacturer's instructions for adding the ingredients and selecting the dough setting. Once the dough is ready, proceed with shaping and baking the rolls.

Serving dishes and utensils

  • Baking sheet - Used for baking the sesame rolls in the oven.
  • Parchment paper - Provides a non-stick surface for the rolls to bake on and makes for easy cleanup.
  • Large bowl - Used for mixing and kneading the dough.
  • Damp cloth - Used to cover the dough while it rises.
  • Floured surface - A surface dusted with flour to shape the dough into rolls.
  • Wire rack - Used for cooling the baked sesame rolls.
  • Small bowl - Used for beating the egg wash.
  • Basting brush - Used to brush the egg wash onto the rolls.

Origin stories

Sesambrötchen, or sesame rolls, are a staple of German bakeries and a beloved part of the country's bread culture. They are wonderfully versatile, often used for sandwiches or simply enjoyed with butter and jam. The use of sesame seeds can be traced back to the times of Mesopotamia and Ancient Egypt, where they were highly prized for their oil. The seeds made their way to Europe via trade routes and have been incorporated into European baking for centuries. The German baking tradition is one of the most illustrious in the world, with an incredibly diverse range of breads and rolls. The humble Sesambrötchen is just one of many delicious examples of Germany's rich baking heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.