Fluffige Milchbrötchen wie vom Bäcker


Milchbrötchen, or milk rolls, are a beloved treat in German bakeries. Their soft, fluffy texture and sweet aroma make them a perfect companion for breakfast or a delightful snack. In this post, we’ll delve into the art of crafting these heavenly Fluffige Milchbrötchen wie vom Bäcker (fluffy milk rolls just like from the bakery) with a step-by-step recipe that will transport you to the heart of a German bakery.


Before we embark on this culinary adventure, let’s gather the essential ingredients:

  • 500g all-purpose flour
  • 75g sugar
  • 1 teaspoon salt
  • 1 packet (7g) dry yeast
  • 250ml lukewarm milk
  • 75g unsalted butter, softened
  • 1 egg, beaten (for brushing)
  • Optional: Pearl sugar for topping


  1. Activate the Yeast:
    Start by activating the dry yeast. In a small bowl, mix the lukewarm milk with a pinch of sugar and add the dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures that the yeast is active and ready to work its magic in the dough.
  2. Prepare the Dough:
    In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the activated yeast mixture. Gradually incorporate the dry ingredients, then add the softened butter. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
  3. First Rise:
    Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until it has doubled in size. This initial rise allows the yeast to ferment and create those delightful air pockets that give the Milchbrötchen their fluffiness.
  4. Shape the Milchbrötchen:
    Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and divide it into equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
  5. Second Rise:
    Cover the shaped Milchbrötchen with a kitchen towel and let them rise for another 30-45 minutes. This second rise allows the dough to relax and rise a bit more before baking.
  6. Preheat the Oven:
    Preheat your oven to 180°C (350°F).
  7. Brush with Egg Wash:
    Before baking, brush the surface of each Milchbrötchen with the beaten egg. This step adds a golden sheen to the rolls and enhances their flavor.
  8. Optional Topping:
    For an authentic touch, sprinkle pearl sugar on top of the Milchbrötchen before placing them in the oven. This not only adds a subtle sweetness but also gives the rolls a delightful crunch.
  9. Bake to Perfection:
    Place the Milchbrötchen in the preheated oven and bake for 15-20 minutes or until they turn golden brown. Keep an eye on them to prevent over-baking, as this could affect their soft texture.
  10. Cool and Enjoy:
    Once baked, transfer the Milchbrötchen to a wire rack and allow them to cool slightly. Serve them warm with butter or your favorite jam for a truly indulgent experience.


Congratulations! You’ve successfully mastered the art of making Fluffige Milchbrötchen wie vom Bäcker. These homemade milk rolls are not only a testament to your baking skills but also a delightful treat that captures the essence of a German bakery. Whether enjoyed for breakfast, brunch, or as an afternoon snack, these fluffy delights are sure to transport your taste buds to a world of sweetness and comfort. Guten Appetit!

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