Käsebrötchen - German Cheese Buns

My version of Käsebrötchen or German cheese buns don’t look like the individual ones I’ve been seeing online but they are delicious, nonetheless.

My Bread Bakers group are sharing buns and rolls today so a few weeks ago, I started researching recipes for ones I’ve never made before. There are so many rolls and buns to choose from! I finally had it narrowed down to buttermilk potato buns and these käsebrötchen when it occurred to me that I had already made potato buns years ago. 

So käsebrötchen it would be. We really liked how soft and fluffy they turned out! They are perfect for breakfast sandwiches. Well, any sandwich really or just to eat on their own.

Käsebrötchen - German Cheese Buns

This recipe is a hodge-podge of ingredients and instructions from a variety of recipes online so I won’t say it’s authentic in any way, except that the buns have cheese just on top. My husband and I both agreed that there should be some cheese in the dough as well. NONE of the recipes I found did. 

Ingredients

For the bun dough:

1 1/4 cups or 300ml lukewarm milk

3/4 oz or 20g fresh yeast or 3 teaspoons dry yeast

1 tablespoon sugar

3 tablespoons or 45ml canola or other light oil, plus more for baking pan

1 large egg white

2 teaspoons fine sea salt

4 cups or 500g flour, plus extra for separating into buns and rolling. 

For baking:

1 large egg yolk

1 tablespoon water

3 1/2 oz or 100g extra sharp cheese

Method

In a medium bowl, combine the lukewarm milk, yeast and sugar. Stir and let sit for about 10 minutes. 

Add the oil, egg white, salt and half of the flour. Stir until well combined. 

Add the remaining flour and knead until smooth ball of dough begins to form. Add a little more flour if the dough is too sticky. 

Cover and allow to rise for about 1 hour. 

Grease a baking pan with canola.

Turn the dough out onto a well-floured surface and cut it into 15 relatively equal pieces.

Roll the dough pieces into balls and place in the prepared baking pan. 

Cover and leave to rise for 30 minutes. I had a brief hope of individual buns but honestly, I should have known better. Dough gonna rise and fill those gaps!

Grate your cheese and whisk the egg yolk with the water. 

Brush tops of the buns with egg yolk and top with grated cheese.

Leave to rise for about 15 minutes while you preheat the oven to 350°F or 180°C.

Bake for about 25 minutes or until golden brown.

Leave to cool on a wire rack then use a spatula to release the buns and transfer them to a cutting board. 

Once they are cool enough to handle, you can pull the buns apart to eat them. 

Enjoy! 

As I mentioned above, it’s Bread Bakers’ day, always the second Tuesday of the month and we are sharing recipes for buns and rolls. Many thanks to our host, Karen from Karen’s Kitchen Stories. Check out the list below. 

•  Alabama Orange Rolls from Karen's Kitchen Stories
• Filled Wool Rolls from Passion Kneaded
• Hoagie Rolls from A Day in the Life on the Farm
• Käsebrötchen from Food Lust People Love
• Orange Date Sticky Toffee Buns from A Messy Kitchen
• Soft and Fluffy Sourdough Hamburger Buns from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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