My Hard Rolls for Bratwurst
Elevate your next backyard barbecue with these perfectly crusty and pillowy-soft Hard Rolls for Bratwurst, crafted to complement juicy sausages and satisfy every bite. Made with high-quality bread flour, a touch of sugar for subtle sweetness, and enriched with soft butter, these homemade rolls boast a golden, crackling crust thanks to a rich egg wash. Their slightly elongated shape is ideal for cradling bratwurst, while the soft, airy interior ensures every bite is a perfect balance of texture and flavor. With simple yet precise instructions, these rolls rise twice to achieve bakery-style results that will impress your guests. Whether you're grilling up classic bratwurst or experimenting with gourmet fillings, these artisan-style rolls are the ultimate vessel for your creations. Ready in just a couple of hours, they’re best enjoyed fresh out of the oven but can also be stored for later enjoyment at your next feast.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 300 milliliters Warm water (about 40°C / 105°F)
- 30 grams Unsalted butter, softened
- 1 large Egg (for egg wash)
- 15 milliliters Milk (for egg wash)
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Add the warm water to the dry mixture and stir until it forms a shaggy dough.
Add the softened butter and knead the dough on a lightly floured surface or in a stand mixer with a dough hook for about 8–10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough to remove excess air and divide it into 8 equal portions. Shape each portion into a round ball or slightly elongated oval shape to accommodate bratwurst.
Place the shaped rolls onto a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a towel, and allow them to rise again for about 30–40 minutes, until slightly puffy.
Preheat your oven to 220°C (425°F).
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the tops of the rolls generously with the egg wash.
Using a sharp knife or razor blade, score the tops of the rolls with a cross or diagonal slashes to allow for expansion during baking.
Bake the rolls in the preheated oven for 18–20 minutes or until they are deeply golden brown and sound hollow when tapped on the bottom.
Transfer the rolls to a wire rack to cool slightly before serving. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
