World champion bun

Wholemeal grain rolls

Today I brought you a new recipe for rolls: my world champion rolls. These are wonderfully crispy, juicy and hearty rolls with seeds and whole grains. Overall, a relatively quick and uncomplicated recipe. These delicious grain rolls convinced even the last wholemeal grouch ... ♥ 

Weltmeisterbrötchen, saftige Körnerbrötchen mit Vollkorn Anteil
World champion bun

Weltmeisterbrötchen - juicy & tasty

The Weltmeisterbrötchen are a fairly spontaneous recipe development and also happen to be ideal for spontaneous baking campaigns. The maturing times are relatively short and the result is still great. Sometimes (days) long walking times and preparations just don't fit into the schedule - everyone knows it. Sourdough or madre from the refrigerator as well as a broth with oat flakes and a seed mixture provide a delicious aroma. Poppy seeds, sesame seeds and sunflower seeds round off the whole thing with their great nutty flavors. For a long time there has been a multiple desire in the readership for grain rolls. So I've had it on my to-do list for far too long anyway. In addition, there was a spontaneous request from my dear Jenny (part of the admin team of mine Facebook group) to reissue my “old world champion roll recipe” - the small world champion buns overnight from the brownie form. After all, the recipe is already a good three years old and so I thought now or never ...

Weltmeisterbrötchen, saftige Körnerbrötchen mit Vollkorn Anteil
World champion bun

Whole grain bread rolls

These grain buns taste really great, they could easily become my favorite bun right now. I also like it a little more rustic or hearty for breakfast. But these world champion rolls are also a stunner for dinner! Even Mr Cookie and Co was totally enthusiastic, although he usually tends to be a group when it comes to rolls Milanese roll heard or similar. These rolls don't taste heavy, compact, dry or boring either. On the contrary: Very juicy, light, fluffy and really tasty. The practical thing about it: They can be prepared relatively spontaneously and at the same time sourdough from the refrigerator can also be used and is then also a great flavoring agent. They have become refreshing rolls, so to speak, just like my delicious ones Malt grains with eclats.

If you want to use less yeast, simply extend the walking times or use refreshed yeast sourdough or Lievito Madre. Of course, pre-stages and long (cold) cookings have their purpose and I'm a huge fan of them! But sometimes it just has to go faster. Have fun baking ... ♥

Weltmeisterbrötchen, saftige Körnerbrötchen mit Vollkorn Anteil
Weltmeisterbrötchen cut open while still lukewarm

World champion bun | Grain rolls with wholemeal content

For baking without sourdough or with less yeast, see note.

  • Prep Time:
    5 hours
  • Cook Time:
    30 minutes
  • Total Time:
    4 hours 30 minutes
  • Yield:
    9 large rolls
  • Category:
    Dinner, side dish, bread roll, breakfast, snack
  • Cuisine:
    German - German


Autolysis dough

  • 300 g Wheat flour type 550 (or wheat flour with similar grinding / W700)
  • 100 g Whole Wheat Wheat Flour (I: Red Wheat Wheat)
  • 180 g water
  • 100 g Yogurt (or a plant-based alternative)

Main dough

  • Autolysis dough
  • 100 g Wheat or rye sourdough (from the refrigerator) (alternatively 75 g Lievito Madre (from the fridge) + 25 g Water)
  • 50 g Whole grain rye flour (e.g. light grain rye or forest perennial rye)
  • 10 g Beet syrup or honey
  • 5 g fresh yeast
  • 20 g Water if necessary
  • 10 g Butter or vegetable oil
  • 12 g salt


  • 50 g mixed seeds (I: sunflower seeds, sesame seeds, flax seeds, pumpkin seeds)
  • 20 g fine oat flakes
  • 100 g Water, boiling


  • Sesame, poppy seeds, sunflower seeds



  • Pour the boiling water over all the flakes and seeds for the broth and mix well.
  • Let cool uncovered and stir from time to time. The brewing piece should be at room temperature after standing.
    It is best to start just before the autolysis dough.
    (If you have enough time, you can do it earlier, then cover it up.)

Autolysis dough

  • Mix the water, yoghurt and wheat flour briefly but thoroughly.
    If the autolysis dough is too firm, add 10-30 g of water.
  • Let rest for 30-60 minutes for autolysis.
    (Depending on the time available.)

Main dough

  • Add the sourdough (or Lievito Madre + water), whole grain rye flour, yeast and beet syrup / honey to the autolysis dough.
  • Knead on slow speed for about 8-10 minutes.
    The batter shouldn't be too soft, however, as the broth comes in later and releases a lot of moisture. .
  • Add salt and butter / oil and knead for about 3-5 minutes at high speed.
  • Then mix in the broth briefly at a slow kneading speed.

Stock cooking

  • Cook for about 3-4 hours at room temperature (20-22 ° C).
    After 1 and 2 hours stretch & fold (coil fold, Video here).
    The dough should have doubled or doubled.
    Alternatively for those in a hurry:
    For 1.5-2 hours at approx. 25-27 ° C Stock cooking place.
    After 30 and 60 minutes stretch & fold (see video).

to shape

  • Cut out 9 angular dough pieces on the lightly floured work surface, if possible without forcing air out of the dough. 
    If necessary, carefully slide the dough card into shape again.
  • Prepare a flat plate / bowl with sunflower seeds and one mixed with sesame + poppy seeds.
    To moisten the dough, it is best to have a plate with a little water-soaked kitchen roll or a wet cloth ready (microfiber cloth works well).
  • Moisten the dough pieces on one side and carefully press them into the sunflower seeds.
    Then moisten the other side as well and press into the side in the sesame-poppy seed mixture.
  • Dough pieces with the sunflower seeds facing down on one Baking mat/ Spread baking paper or a perforated tray.
    (This allows the dough pieces to be pushed onto the hot baking tray / tray.)
    Possibly push the dough card into shape again.

Piece cooked

  • Cover and cook for about 40 minutes at room temperature (20-22 ° C).

to bake

  • Preheat the oven in good time to 240 ° C top / bottom heat (or 220 ° C hot air / convection), ideally together with a baking iron or an upturned tray.
  • If necessary, gently push the dough pieces back into shape with the dough card.
  • Spray with a little water before shooting in.
  • Bake for about 20-22 minutes.
    Immediately at the beginning vigorous steam (water vapor).
    After 10 minutes, open the oven door to let the moisture out.
    Depending on the oven, lower the temperature to 200-210 ° C top / bottom heat (or 180-190 ° C hot air / circulating air).
  • After baking, let cool on a wire rack.
    (The world champion rolls are also great to freeze.)



  • With freshened up Sourdough or Lievito Madre are enough 2-3 g of yeast
  • Without Sourdough or Lievito Madre use approx. 50 g water and 50 g rye or wheat flour + 2-3 g more yeast.


  • Autolysis dough: Mix water, yoghurt and wheat flour for 1 min./dough kneading setting, then place in the refrigerator for 30-60 minutes.
  • Main dough: Add sourdough (or Lievito Madre + water), rye wholemeal flour, yeast and beet syrup / honey to the autolysis dough, knead for 4-5 minutes / dough level.
  • Add salt and butter / oil, knead for 30-60 seconds per dough setting.
  • It is best to knead in the stock by hand and add the rest of the water if necessary.
  • Overall, the dough shouldn't be too soft. 

Keywords: Alpine rye, instructions for sourdough, refreshing rolls, refreshing rolls, refreshing recipe, wholemeal spelled, fitness, oat flakes, yoghurt, grain rolls, Lievito Madre, poppy seeds, Oberkulmer red grain, rye, wholemeal rye flour, sesame, sunflower seeds, whole grains, whole grains


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43 thoughts on “Weltmeisterbrötchen”

  1. Hello Sonja,
    can I let the world champion rolls start like this for 2 hours and then put them in the refrigerator overnight? Just take them out in the morning and put them in the preheated oven, these are my favorite rolls.
    First of all, thank you for the great recipe.
    Lg Anita

    1. Hi there,
      do you mean piece cooked now?
      Then I would just double it with the stick cooked, cut off and immediately put it cold to the piece cooked. Then shoot in the morning.
      It is best to reduce the yeast to 2-3 g.

      Many greetings,

  2. Hello Sonja,

    The recipe sounds great! Do you think you can bake the dough in the fridge after stick cooking and the next morning?

    Warm greetings

    1. Hi there,

      yes that should work fine. First let it start briefly and then simply put it in the cold.

      Many greetings,

  3. World champion rolls are my favorite rolls. I've just baked double the amount. They taste very, very good! Thank you for the great recipe.



    1. I'm really happy about that, it is also one of my favorite rolls and, of course, a lot more home-baked! 🙂

      Many greetings,

  4. The world champion rolls are amazing and not that complicated to make! Thank you so much for the great recipe!

  5. Hello Sonja,

    Today you baked a recipe for the first time - the world champion rolls. What a great recipe! Well, I'll bake my way up and down your blog now. Thank you for the many great recipes.

    Greetings from the Spessart

    1. Hi there,
      I am very happy about that!

      Have fun baking and if you have any questions, please do not hesitate to contact us.


  6. The rolls are delicious, I baked them last night and for lunch today they were still totally fresh and delicious. The rest is frozen and when they are all I will bake again immediately!

  7. Hello Sonja,

    I have two questions.

    1. Doesn't the fat content in the yoghurt matter and can I possibly also take Skyr?
    2. How do I proceed if I want to bake twice as much? Possibly chill the dough before cutting off the bread roll?

    Warm greetings

    1. Dear Angelika,

      I had whole milk yogurt, but Skyr is sure to work too.
      If you double the amount, I would almost recommend you to bake with hot air on 2 levels at the same time, if you have the opportunity. With rolls and baguettes, hot air is quite good if you ventilate properly.

      Many greetings,

  8. Annkathrin Fischer

    Good morning Sonja!
    I baked the rolls for the 2nd time yesterday. Shaped after stick cooking, let rise for 30 minutes, then in the refrigerator at 5 degrees for 10-12 hours. I reduced the amount of yeast to 2 grams. I used the oven heating time (approx. 25 minutes) to acclimate. You will be great !!! Thank you very much for all your recipes.

    Annkathrin sends sunny greetings

  9. Martina Wiesch

    Hello Sonja,
    That sounds really delicious. Actually, I would have almost everything there - except for yogurt. But buttermilk would still be in the fridge. From the feeling I would replace the yogurt and some or even all of the liquid with it. Does that sound like a good plan, or am I missing something?

    1. Yes you can use buttermilk, but a little less then. Buttermilk contains more water than yogurt.

      Many greetings,

  10. Hello Sonja, I came across your blog through my sister. The sourdough is set. It's the first time for me and I'm an absolute beginner. Maybe I'm on the hose ... 100g of sourdough should be added to the main dough. But how do I get this 100g? Surely 100g of the ASG is not added to the dough, is it? In other recipes it usually states how much ASG, flour and water lead to the sourdough ... What also irritates me is that the sourdough should be out of the refrigerator ... It really has to ripen first and that at room temperature ...? Maybe you can briefly explain to me. Many thanks and best regards

    1. Dear Dani,
      but that's exactly what ASG is meant to be. If your sourdough is still very young - as freshly grown - you can freshen it up beforehand.
      I think it's better that way because it's often not yet as powerful.

      Many greetings,

  11. There is a bakery here on site who makes particularly great wholemeal spelled rolls. Absolutely awesome.

    This recipe adapted to spelled flour - without joke - comes sooooo close to them. I think it's awesome! Even my picky son is very impressed.

    A note: Maybe it's just regional differences, but here most people tend to eat bread rolls for breakfast. Therefore, I would think a recipe with overnight cooking would be better, so that the effort in the morning is rather less. No problem for me to adapt it myself, but maybe stupid for inexperienced users.

    1. Hi there,

      That makes me happy!
      And yes, you're right, I'm just about to add a piece of cooked food to cook overnight.
      With a fresh yeast amount of 2 g it works really well.

      Many greetings,

      Many greetings,

  12. Hello Sonja. Your recipe sounds great. Do you think if I double the amount that I could make bread out of it?
    I would then bake it in a pot at 230 degrees.
    Do you think that could work?
    LG Tina

    1. Hi there,

      than the amount from the recipe is enough for a loaf in bread, unless your pot is extremely large. 🙂
      Some of them have already baked bread from it, and it worked out great. Would bake at 250 degrees and reduce to 200-210 degrees after 20 minutes, depending on the oven.

      Many greetings,

  13. Hello Sonja, I would like to try the rolls with spelled flour. Can i just add a cooking piece? Or replace the wheat flour with no problems?
    Greetings from Petra

    1. Dear Petra,
      yes then I would make a piece of cooking and subtract that from the ingredients and tend to knead for a shorter time and more gently.

      Many greetings,

  14. Dear Sonja,

    Yesterday I finally got around to baking the world champion rolls.
    They are so delicious and easy to make.
    Since my husband doesn't like poppy seeds and sesame seeds, I left out the sesame seeds in the broth and just rolled the rolls in sunflower seeds.

    LG Angelika

  15. Hello, how would I have to convert the recipe if I want to prepare the dough in the evening and bake bread rolls in the morning?
    But it's great that there is a recipe if there should be rolls in the evening, I've baked them before and they were super delicious!

    Greetings Magdalena

    1. Dear Magdalena,

      do you want to tap them in the morning or in the evening and then just put them in the oven in the morning?

      Many greetings,

    2. Magdalena Lehmann

      Dear Sonja, I would find both options interesting, but getting off in the morning would be enough. Many greetings Magdalena

    3. So I haven't heard anything so far, so I tried it myself, just took 3g of yeast, left it to rise overnight at room temperature, stabbed it in the morning without molds, left it to rise for another 30 minutes and then baked it :-). It worked, would you have done it that way, or something else? Many greetings Magdalena

  16. The rolls really taste great. My dough was so soft that parting and shaping was a real challenge. But they are nice and easy and aromatic. I will definitely bake them again. Thanks for the recipe 👌

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  18. Hello Sonja!
    I would also like to bake the rolls, but I don't have 100g ASG in the fridge. How do I get so much ASG? Can I simply replenish the old one with twice the amount?
    Greetings and thank you very much,

    1. Dear Anne, yes you can simply freshen up more, but you could also take directly freshened ASG or sourdough and reduce the yeast or shorten the walking times.
      Alternatively, you can take as much as you have left and add more flour and water to the dough.


    1. cookieundco

      Do you mean for vegans? Or in general, what else could you take instead?

      Many greetings,

  19. Hello dear Sonja,
    I've already tried some of your recipes and these rolls are also at the top of the to-back list ...
    In the photos you covered the buns with foil. May I ask what kind of one it is?

    Lovely wishes

    1. cookieundco

      Hi there,

      this is a special fermentation foil. It doesn't stick. I like to use them very much. It's not that cheap, though - it had it from Häussler. Maybe there are other providers too?

      LG Sonja

  20. Hey 🙂 I wanted to bake your rolls on the weekend, unfortunately I'm a total newbie. You write in the notes below:

    "Without sourdough or Lievito Madre, use approx. 50 g water and 50 g rye or wheat flour + 2-3 g more yeast."

    Does that mean I just leave out the sourdough and replace it with 50g rye flour + 50g water and a little more yeast? In any case, water and rye flour go into the main dough.

    1. Hi there,

      yes, that's exactly what it is a substitute for, otherwise the sourdough mass would be missing. 🙂
      I would rather use wheat flour, as rye always makes the dough a little stickier.

      Many greetings,

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