My Hard Rolls for Bratwurst

"From a forum discussion on and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by doak.procter photo by doak.procter
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:
6hrs 15mins
10 buns or rolls


  • 500 g flour (unbleached all purpose 4 cups)
  • 313 g water (11 ounces)
  • 10 g salt (1 2/3 teaspoons table salt)
  • 3 g instant yeast (1 teaspoon)
  • 5 g sugar (1 teaspoon)
  • 10 g butter (2 teaspoons)
  • 1 egg (beaten with 1 teaspoon water for optional wash)


  • Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
  • Let the dough sit covered for 20 minutes.
  • Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
  • Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
  • Stretch and fold and place dough in fridge overnight covered.
  • Next morning, If the dough didn't double in volume, let it sit out until it does.
  • Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
  • Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
  • Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
  • Brush on egg wash if desired and score once down the middle.
  • Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.

Questions & Replies

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  1. japsfo
    When is the butter added?


  1. Bill B.
    This is a great recipe, delish, quick, reliable. The instructions are a bit scant on preparing the dough. First I substituted 100gm of wheat flour for 100gm of white flour, it added some depth to the taste. I mixed the dough (reserving salt) autolyzed for 20 minutes then kneaded with dough hook for 3 minutes. Then I let it set for 15 minutes, sprinkled the salt on the dough and kneaded for another 3 minutes and then autolyzed for 30 minutes and followed the instructions in the recipe. I have found that adding the salt and yeast together retards the rising. The overnight rest worked perfectly and it all went together without a hitch in the morning. I weighed the flour and water and used measuring spoons for the other ingredients. in My experience, a cup of sifted flour weighs 125gm, so that fit perfectly with the recipe. Good show! I use many Genius Kitchen recipes. This is a real keeper.
  2. Bonnie G #2
    Mine didn't come out looking as pretty as yours (need to work on my shaping) but OMG did they taste great, just like the ones we had with our fast food bratwurst when living in Germany. Brought back so many memories and they are all good. I followed your recipe exact, used the egg wash as that's my preference, and I can't say enough positive about this. Crunchy outside with a soft inside and it all held up well to all the condiments we put on our brats. Another killer bread recipe Red and I can't wait to try more.
  3. doak.procter
    A fantastic recipe on it's own and well worth trying. I've made it a number of times, and it always comes out wonderfully. I recommend dividing the batch into only 8 rolls to make them more practical for sausages or sandwiches. I prefer leaving out the egg wash.
  4. Christopher Z.
    Hi Cubfamily. The problem you're having is that the metric set of measures is based on mass and the imperial units are based on volume. There is no way to accurately convert 500g of flour to a cup measurement. The amount of flour in a cup will vary depending on how tightly the flour is packed. This goes for all non-liquid measurements. For baking, I highly recommend sticking with mass. There are plenty of very inexpensive scales that can accurately measure grams.
  5. Wendy F.
    I found this recipe by googling today. I am also from Newnan Georgia. This came out perfect. The first time I tried it and we loved it. Thanks for the recipe!


  1. doak.procter
    I divided the dough into only 8 rolls to better accommodate fillings. Dividing into 10 rolls (which I did in my first batch) made something more like large dinner rolls. I baked a little longer (16 minutes total) to make up for that. I also much prefer the crust without the egg wash.
    • Review photo by doak.procter
  2. Bill B.
    I replaced 1/5 of the all purpose flour with freshly milled wheat flour just because I love the added flavor.


My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
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