German-Style Weck Rolls

German-Style Weck Rolls

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"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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3 h 25 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 21 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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!

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!

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 weeke...

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...

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 t...

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 kummel...

Thank you so much for the recipe Holly! I was getting sick of lugging a bag full of weck rolls from Buffalo to Texas everytime I visited. My family who craves beef on weck thanks you too!

This is the best roll recipe I have ever made, I took these to a party and everyone comented how pretty they were till they all mysteriously disapeard lol they really were the first thing to go!

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