Imagine sinking your teeth into a warm, freshly baked roll that’s even more delightful than a traditional croissant. These German-style rolls are a baker’s secret weapon – crispy on the outside, soft on the inside, and surprisingly simple to make. Perfect for breakfast, brunch, or an afternoon snack, this recipe will transform your baking game in just 15 minutes of active preparation.
Ingredients
For the Dough
- Warm water: 250 ml
- Dry yeast: 7 g (2 teaspoons)
- Sugar: 2 tablespoons
- Yogurt: 110 ml
- Vegetable oil: 110 ml
- Salt: 1 teaspoon
- Egg: 1 large
- All-purpose flour: 650 g
- Cornstarch: 1 tablespoon
For the Filling
- Walnuts: 100 g
- Almonds: 80 g
- Butter: 120 g
- Sugar: 4 tablespoons
For Egg Wash
- Egg yolk: 1
- Milk: 1 tablespoon
Step-by-Step Instructions
- Activate the Yeast In a large mixing bowl, combine warm water, dry yeast, and sugar. Stir gently and let sit for 5 minutes until it becomes foamy.
- Prepare Wet Ingredients Add yogurt, vegetable oil, salt, and the whole egg to the yeast mixture. Mix thoroughly until well combined.
- Incorporate Flour Gradually add flour and cornstarch to the wet ingredients. Mix with a spatula until a shaggy dough forms.
- Knead the Dough Transfer the dough to a clean surface and knead for 5-7 minutes. The dough should become smooth and stop sticking to your hands.
- First Rise Grease a clean bowl, place the dough inside, and cover with a towel. Let it rise for 50-60 minutes in a warm place.
- Prepare the Filling While the dough rises, blend walnuts and almonds in a food processor. Add butter and sugar, and mix for 3-4 minutes until smooth.
- Shape the Rolls Divide the risen dough into 12 equal portions. Roll each into a ball and let rest for 10 minutes.
- Fill and Shape Roll each dough ball into a 19-20 cm circle. Spread the nut filling, then roll and shape into croissant-like forms.
- Final Preparation Place shaped rolls on a baking sheet. Brush with egg wash (egg yolk mixed with milk) and sprinkle with additional sugar if desired.
- Bake Bake at 180°C (360°F) for 26-28 minutes until golden brown.
Nutritional Information
- Servings: 12 rolls
- Calories per roll: Approximately 320-350
- Preparation Time: 15 minutes
- Cooking Time: 26-28 minutes
- Total Time: Approximately 1 hour 15 minutes
Cooking Tips and Tricks
- Ensure your water is warm (not hot) to activate the yeast correctly
- Use a kitchen scale for precise measurements
- Let the dough rise in a draft-free, warm area
- Don’t overwork the dough when kneading
- The cornstarch helps create a tender, light texture
Variations and Substitutions
- Replace walnuts with pecans or hazelnuts
- Use Greek yogurt for a tangier flavor
- Swap vegetable oil with olive oil for a different taste
- Make a chocolate version by substituting nut filling with chocolate spread
Frequently Asked Questions
Q1: Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
Q2: How do I store these rolls? Store in an airtight container at room temperature for 2-3 days, or freeze for up to a month.
Q3: Can I make these rolls dairy-free? Substitute yogurt with non-dairy yogurt and use plant-based butter in the filling.
Q4: Why add cornstarch to the dough? Cornstarch helps create a softer, more tender texture by interfering with gluten formation.
Q5: Can I use instant yeast instead of active dry yeast? Yes, but reduce the quantity slightly and skip the initial activation step.
Storage and Make-Ahead Tips
- Cool completely before storing
- Wrap individually in plastic wrap to maintain freshness
- Reheat in the oven at 160°C (320°F) for 5-7 minutes to restore crispness
- Freeze unbaked shaped rolls for up to 1 month, thaw, and then bake as directed
Enjoy your delicious homemade German-style rolls – a bakery-quality treat you can now make right in your own kitchen!
