German-Style Weck Rolls Recipe -
German-Style Weck Rolls Recipe
  • READY IN 3+ hrs

German-Style Weck Rolls

Recipe by  

"Weck rolls are cousins to the Brotchen and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked."

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Ingredients Edit and Save

Original recipe makes 16 rolls Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    3 hrs 25 mins


  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the shortening, salt and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch down, cover and let rise again until doubled, about 45 minutes.
  3. Deflate the dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces and form into rounds. Use a rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls seam side down and 3 inches apart onto a well greased baking sheets. This helps the rolls to keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C) and place a shallow pan on the bottom shelf of the oven.
  4. In a small bowl, beat together the milk with the remaining egg white. Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in the heated pan in oven.
  5. Bake rolls immediately in preheated oven for 15 to 20 minutes, until golden brown. Move to wire racks to cool.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

Rolls were very good flavor, texture, slices nicely. However the folding into rolls was a bit confusing and I think I would just shape by hand into buns the next time. They held the beef juices well and made a large sandwish. The milk and egg wash really helped the salt and caraway seeds stick well.

Most Helpful Critical Review
Jan 15, 2013

I broke my mixer making this. :-( it took me two hours to mix by hand. My oven only has one rack, so the ice part isn't easy. They took over 25 minutes to bake in the oven.


21 Ratings

Apr 11, 2003

My mother is from Germany and it's great to be able to make for her some of the things she misses so dearly. These were awesome and didn't last long in a household with 4 kids! Thanks!

May 01, 2005

An excellent alternative to flying to Buffalo for weck rolls! You must definitely top the rolls with coarse salt or seeds though! I want a beef on weck sandwich now!

Mar 10, 2006

Oh, man. I had a WORLD of problems with these. I feel obligated to tell you they were all MY fault, so take this review as a warning not to do what I did. Now, I've got a lot going on this weekend, so I was not giving this anywhere close to the attention I should have been, and that's what caused the most trouble. I dropped the measuring spoon into the bowl of water, sugar, and yeast. If you've ever done the same, you know that the yeast clumps to EVERYTHING, fingers included. I *think* I was able to make up for what came out with my hand and the spoon, but who really knows? Then, I went to beat the egg whites, and in a fit of laziness, I didn't wash the beaters after mixing the yeast water with the first portion of flour. Big mistake, as after 10 minutes on high, they never even made soft peaks. I added them anyway, for lack of eggs to replace them with. At which point I read the next step and, oops. Bread flour? So, I did a little research and learned that all purpose flour could be substitued, but the end result wouldn't have the extra chewy goodness. Figuring everything else that I screwed up already, I used what I had. But I didn't use anywhere near 7 cups. After about 5.5 it just wouldn't take anymore flour. I'm baking it anyway; its on its first rising now, and I'm sure it will be edible. That said, even screwed up, it was a lot of work! I'd love to see the end results of the actual recipe, but I just don't see myself putting in that kind of time and effort.

Nov 26, 2004

This is the fourth year I've made these rolls for a gathering of about thirty friends. They're well liked every year. You really need to take almost a whole day to make them from start to finish, so plan ahead. Last year, I got started a little too late and had to skip the last rising, but they still turned out well.

Jan 07, 2008

Very good rolls, I didn't realize until they were done that they are for sandwiches. I was expecting a type of dinner roll. I think I'll make them smaller next time and see how they do. But they are a little crunchy on the outside and so soft on the inside, everyone loved them!!

May 20, 2005

I tried, really I did, but I couldn't make the rolls look right. They kept turning into a barely recognizable lump of dough when I tried to fold them into the traditional looking weck (or kummelweck for those who know them by their original name). After a while I got frustrated and just formed them into rolls and cut the spiraled look into the tops of them. They tasted good, but they I just couldn't get them shaped right.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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