Partybrot, soft and fluffy German party bread rolls are made for sharing! A dash of poppy and sesame seeds on top helps get the party started.

Why this recipe works

Traditional partybrot (pronounced “broat” like boat) is coated with an egg wash just before baking and sprinkled with poppy seeds and sesame seeds. Many recipes also include both white and wheat bread rolls baked together in the same pan, whereas others bake the bread as a loaf and stuff it with cheese, meats, and herbs.

All in all, partybrot is a versatile bread with a variety of different hats. It’s a popular party bread to tear and share amongst each other and the best part is that it’s really simple to prepare. I made these rolls back in 2010 after trying my hand at homemade German pretzels – needless to say, they went over really well!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – To accurately measure flour, use the scoop and sweep method. To do so, first aerate the flour in the bag/container then spoon it into your measuring cup until it’s overflowing. Use the backside of a butter knife to level the flour in your cup. Do not tap the measuring cup on the counter or scoop the flour directly from the bag as you’ll likely end up with about 50% more flour than you need. 

YEAST – Be sure that your active dry yeast has not expired before beginning.

MILK – Lukewarm milk is fine. The temperature should be around 100 degrees F. If the milk is too hot it will kill the yeast while milk that is too cold will delay the rise process.

1. Warm milk in the microwave for 30-40 seconds to take the chill off, should be lukewarm. Sprinkle yeast into 1/2 cup of the milk in a bowl. Leave for 5 minutes then stir to dissolve.
2. Combine the remaining 1/2 cup of milk with melted butter and sugar. Stir until sugar is dissolved, then beat in eggs until evenly combined.
3. Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and butter mixture. Use a wooden spoon to mix in the flour to form a soft, sticky dough.
4. Turn the dough out onto a floured work surface. Knead the dough until smooth, shiny, and elastic, about 10 minutes.
5. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, as the dough should not be dry, but soft. Put the dough in an oiled bowl and cover with a dish towel. Let rise until doubled about 1 to 1 1/2 hours. Punch down, then let rest for 10 minutes.
6. Grease a 9.5-inch springform pan with some melted butter. Divide dough into 19 equal pieces (see tip below). Shape each piece of dough into a smooth ball by pressing down with the heel of your palm, then rolling around against the counter to create the ball.
   
   AMANDA’S TIP – The easiest and most accurate way to separate the dough into 19 equal pieces is by using a kitchen scale. Place the dough on the scale to get the full weight. Convert the total weight from pounds to ounces, then divide the total number of ounces by 19. That will give you approximately how many ounces each of your pieces should weigh. Pull pieces off of the dough and place it on the scale to get the right weight. Works perfectly and you’ll have nice uniform sections!
   
   
   
7. Arrange the shaped rolls in the prepared pan by making an outer ring of 12 rolls, and an inner ring of 6 rolls, placing the last roll in the center of the 2 rings. Cover the pan with a dish towel and proof until doubled in size, about 45 minutes.
8. Brush the top of each roll with egg glaze and sprinkle alternately with sesame and poppy seeds.
9. Bake in preheated 425° F. oven for 25-30 minutes or until golden brown. Place pan onto a wire rack to cool slightly. Remove the springform from the rolls and place on a plate. Serve immediately.

10. Ingredients

    • 1 cup milk separated
    • 2 1/2 teaspoons active dry yeast
    • 4 tablespoons unsalted butter melted
    • 2 tablespoons granulated sugar
    • 2 eggs beaten
    • 2 teaspoons salt
    • 4 cups unbleached all purpose flour
    • 1 egg beaten for egg wash

    Things You’ll Need

    • 9.5 inch springform pan
    • Kitchen scale
    • Wire cooling racks

    Before You Begin

    • Be sure that your active dry yeast has not expired before beginning.
    • Lukewarm milk is fine. The temperature should be around 100 degrees F. If the milk is too hot it will kill the yeast while milk that is too cold will delay the rise process.
    • To accurately measure flour, use the scoop and sweep method. To do so, first aerate the flour in the bag/container then spoon it into your measuring cup until it’s overflowing. Use the backside of a butter knife to level the flour in your cup. Do not tap the cup on the counter or scoop the flour directly from the bag as you’ll likely end up with about 50% more flour than you need. 
    • You can top partybrot with your favorite seeds or do a combination of a few different types – sesame, poppy, caraway, flax, chia, sunflower, and even pumpkin seeds are all great options.

    Instructions

    • Warm milk in the microwave for 30-40 seconds to take the chill off, should be lukewarm. Sprinkle yeast into 1/2 cup of the milk in a bowl. Leave for 5 minutes; then stir to dissolve.
    • Combine the remaining 1/2 cup of milk with melted butter and sugar. Stir until sugar is dissolved. Beat in eggs until evenly combined.
    • Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and butter mixture. Use a wooden spoon to mix in the flour to form a soft, sticky dough.
    • Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes.
    • Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, as the dough should not be dry, but soft. Put the dough in an oiled bowl and cover with a dish towel. Let rise until doubled about 1 to 1 1/2 hours. Punch down, then let rest for 10 minutes.
    • Grease a 9.5-inch springform pan with some melted butter. Divide dough into 19 equal pieces (see tip below). Shape each piece of dough into a smooth ball by pressing down with the heel of your palm, then rolling around against the counter to create the ball.

      TIP – The easiest and most accurate way to separate the dough into 19 equal pieces is by using a simple kitchen or postage scale. Place the dough on the scale to get the full weight. Convert the total weight from pounds to ounces, then divide the total number of ounces by 19. That will give you approximately how many ounces each of your pieces should weigh. Pull pieces off of the dough and place it on the scale to get the right weight. Works perfectly and you'll have nice uniform sections.
    • Arrange shaped rolls in the prepared pan by making an outer ring of 12 rolls, an inner ring of 6 rolls, placing the last roll in the center of the 2 rings. Cover the pan with a dish towel and proof until doubled in size, about 45 minutes.
    • Brush the top of each roll with egg glaze and sprinkle alternately with sesame and poppy seeds.
    • Bake in preheated 425° F. oven for 25-30 minutes or until golden brown. Place pan onto a wire rack to cool slightly. Remove the springform from the rolls and place on a plate. Serve immediately.