Teach you how to bake homemade Sunday buns with this Berliner Schrippen recipe. These are the easiest and best homemade buns and it all starts with a simple 4 ingredient dough. I make these buns whenever I get the chance. I like to do it at the weekend when I have some time in the morning and the rest of the family sleeps in. Since I’m not a late riser, it’s not difficult for me and it’s fun to wake people up with the smell of freshly baked rolls.
How to make the homemade Berliner Schrippen recipe
- Make the dough. You can learn more about this dough recipe further down in the recipe.
- Knead the dough for at least 5 minutes.
- Then cover the dough and let it rise. The dough will rise in about 1 hour in a relatively warm environment.
- Pinch the dough to release the air and form into buns.
- Let the buns rise for at least 30 minutes.
- Bake for 20-25 minutes until golden brown. Start at 240°C and after 10 minutes reduce the temperature to 210°C. Spraying with water brings shine and crunch.
I make the dough with a food processor. For this I use the dough hook (dough hook). You can also make the dough by hand, but this will require a little arm muscle strength. After all the ingredients for the dough are in the bowl, it’s time to knead. In the end, the dough should be elastic and not stick to your hands. You might need to adjust that with a little more water or flour, but the 300ml is always perfect for me for optimal results.
Make sure your yeast is as fresh as possible. Once the packet has expired I recommend you stop using it as your bun dough will not rise.
This classic bun recipe shows just how easy baking bread can be. Few ingredients and a little kneading to get crispy and fluffy buns. You can eat them for breakfast, use them for burgers and sandwiches. You can also serve them well with hearty soups and stews.
Berliner Schrippen recipe
- 500 G wheat flour
- 300 ml lukewarm water
- 15 G fresh yeast
- 1½ tsp Salt
- 1 prize sugar
- Pour some of the warm water into a cup. Dissolve yeast and sugar in it.
- Mix flour with salt.
- Add the yeast water and the remaining water to the flour and knead the dough for about 5 minutes until it is smooth and supple. In the end, the dough should be elastic and not stick to your hands. (you might need to correct that with a little more water or flour, but the 300ml is always perfect for me)
- Cover the dough and let it rise for 1 hour.
- Press the dough together and use a dough cutter (dough scraper) to cut out the dough for each roll (approx. 60g), shape into a roll and place on a baking tray lined with baking paper. Repeat until you have used up all the dough.
- Cut the rolls in half and leave them covered for another 30 minutes until they have increased significantly in volume.
- In the meantime, preheat the oven to 240°C.
- When the rolls have risen, spray or brush with water.
- Place in the oven and bake for 10 minutes. After the 10 minutes, reduce the heat to 210 °C and spray the rolls well with water again. Bake another 10 minutes.
- When the rolls have gotten the color you want, take them out and spray them with water again. We like the buns a little darker and bake them 5 minutes longer.