Crispy homemade rolls like from the baker: crispy on the outside, fluffy on the inside

Crispy homemade rolls like from the baker: crispy on the outside, fluffy on the inside recept

Name: Crispy homemade rolls like from the baker: crispy on the outside, fluffy on the inside
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 500 g all-purpose flour; 10 g salt; 20 g fresh yeast (half a cube); 1 teaspoon sugar; 50 g cream; 200 ml milk; 100 ml water; a little oil for brushing when rolling; water for sprinkling before and after baking

Easy to prepare
5 portions
25 minutes

Jan, 17. 12. 2025

Print recipe

Do you long for fragrant baked goods straight from your own oven? These homemade rolls, made from a ‘neighbour’s’ recipe, can be made even without special equipment. The dough is elastic, easy to work with, and after baking you’ll get a beautifully crispy crust and a soft crumb. Ideal for breakfast, a lunchbox, or with soup.

For 5 portions

Ingredients

Dough:

500 g all-purpose flour
10 g salt
20 g fresh yeast (half a cube)
1 teaspoon sugar
50 g cream
200 ml milk
100 ml water

To finish:

a little oil for brushing when rolling
water for sprinkling before and after baking

Preparation procedure

Dough preparation: Sift the flour into a bowl and mix with the salt. Crumble the yeast, add the sugar, cream, lukewarm milk and water. Combine everything into a smooth, supple and non-sticky dough (approx. 8–10 minutes by hand or 5 minutes in a mixer).
Proofing: Cover the bowl with a cloth and let it rise in a warm place for 30–40 minutes, until the dough has noticeably expanded.
Dividing and shaping: Turn the risen dough onto a lightly floured surface, briefly knead and divide into 10 equal pieces. Shape each into a ball. Very lightly brush each ball with oil and roll out into a triangle. Roll up from the wider side toward the tip into a roll and place on a baking sheet lined with parchment paper with the tip facing down.
Final proofing: Loosely cover the rolls on the baking sheet and let them rise for another 30 minutes. Just before baking, generously sprinkle them with water.
Baking: Preheat the oven to 220 °C. Place the baking sheet in the oven and bake for 20–25 minutes until golden. After removing, lightly sprinkle the rolls with water again and let cool on a wire rack.

Servings: 10 rolls

Total preparation time: approx. 2 hours (of which 25 minutes active work)

Tips for a perfect result

For an extra-crispy crust, place an ovenproof dish with hot water on the bottom of the oven for the first 10 minutes of baking.
The rolls can be sprinkled with caraway, poppy seeds, or sesame before baking.
Finished (completely cooled) rolls freeze very well; after thawing, briefly reheat in the oven.

Conclusion

Homemade rolls are a staple of the kitchen – you know exactly what’s in them, and nothing store-bought can match their freshness. This recipe, with a simple method and proper proofing, will quickly convince you that baking at home is worth it. Bake a double batch right away — they disappear in no time.