Delicious & Easy Partybrot: The Ultimate German Pull-Apart Party Bread Recipe
Prepare to delight your taste buds and impress your guests with Partybrot, the quintessential German pull-apart party bread rolls! These soft, fluffy, and incredibly shareable delights are more than just bread; they are an invitation to connect, breaking off a piece to share a moment with friends and family. Crowned with a charming sprinkle of poppy and sesame seeds, each roll promises a burst of flavor and a touch of elegance that truly gets any gathering started.
Why This Partybrot Recipe is Your Next Go-To for Entertaining
Partybrot, pronounced “broat” (rhymes with boat), is a beloved staple in German gatherings, renowned for its versatility and sheer deliciousness. Traditionally, these individual bread rolls are brushed with an egg wash and generously sprinkled with a mix of poppy and sesame seeds, giving them their characteristic golden crust and nutty aroma. What makes Partybrot truly special is its adaptability. While some recipes feature a delightful combination of both white and whole wheat rolls baked together, others elevate the concept by stuffing an entire loaf with savory fillings like cheese, various meats, and aromatic herbs, creating a spectacular centerpiece for any table.
This recipe focuses on the classic pull-apart rolls, a format that encourages sharing and interaction, making it the perfect companion for any party or family meal. The beauty of homemade Partybrot lies not only in its irresistible taste and texture but also in its surprising simplicity. Don’t let the idea of baking bread intimidate you; this recipe is designed to be straightforward and rewarding. My own journey with Partybrot began back in 2010, shortly after I successfully ventured into making homemade German pretzels. The Partybrot rolls were an instant hit, quickly becoming a requested item at every get-together. The joy of tearing off a warm, soft piece of bread, perhaps with a dollop of butter, is an experience everyone will cherish. It’s more than just food; it’s an experience of warmth and togetherness, embodied in every fluffy bite.
Essential Ingredients for Your Homemade Partybrot
Crafting these wonderful German party bread rolls requires a few fundamental ingredients, each playing a crucial role in achieving the desired taste and texture. While the full, precise measurements and step-by-step instructions are available in the printable recipe card at the bottom of this post, let’s delve a bit deeper into some key ingredients and why their proper handling is essential for success.
Ingredient Spotlight & Expert Tips
- FLOUR: The backbone of any bread, flour is crucial. For accurate measurements in baking, always use the ‘scoop and sweep’ method. First, aerate your flour by fluffing it with a spoon in its bag or container. Then, gently spoon the flour into your measuring cup until it overflows. Finally, use the flat back of a butter knife or a straight edge to level off the excess flour, ensuring you have precisely the amount needed. Avoid tapping the measuring cup or scooping directly from the bag, as these actions can compact the flour, leading to up to 50% more flour than intended. Too much flour results in a dense, dry bread, while too little can make the dough too sticky and hard to handle. All-purpose unbleached flour works beautifully for a tender crumb.
- YEAST: Active dry yeast is what gives Partybrot its wonderful rise and airy texture. Before you begin, always double-check the expiration date on your yeast package. Expired yeast is inactive and will prevent your dough from rising, leading to disappointing results. Proofing the yeast (combining it with lukewarm liquid and sugar) is a crucial first step to ensure it’s alive and ready to work its magic. Look for a foamy layer to form on top after 5-10 minutes, indicating healthy, active yeast.
- MILK: Lukewarm milk is the ideal temperature for activating yeast. Aim for a temperature around 100°F (38°C) – it should feel comfortably warm, not hot, to the touch. You can achieve this by warming milk in the microwave for 30-40 seconds. Be cautious not to overheat the milk; temperatures above 110°F (43°C) can kill the yeast, rendering it ineffective. Conversely, milk that is too cold (below 80°F or 27°C) will significantly delay or even prevent the yeast from activating and the dough from rising properly. While whole milk offers a richer flavor and softer crumb, you can use 2% milk with good results. For a slightly different flavor profile, some bakers experiment with buttermilk, which adds a tangy note and contributes to tenderness.
- BUTTER & SUGAR: Melted unsalted butter adds richness, moisture, and a tender crumb to the rolls, contributing to their luxurious texture. Granulated sugar not only sweetens the bread subtly but, more importantly, provides food for the yeast, helping it to activate and grow efficiently.
- EGGS: Eggs enrich the dough, adding flavor, color, and structure. Beating them lightly before incorporating ensures they are evenly distributed throughout the mixture, leading to a more consistent dough. For the egg wash, a single beaten egg brushed over the rolls before baking creates that beautiful golden-brown crust and helps the seeds adhere perfectly.
- SALT: A small amount of salt is vital in bread making. It enhances the flavor of the bread, balances the sweetness, and also helps to control the activity of the yeast, preventing it from rising too quickly and leading to a more controlled and flavorful fermentation.
How to Master Your Homemade Partybrot: A Step-by-Step Guide
These detailed step-by-step photos and instructions are here to guide you through the process of making this delicious Partybrot recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Activate the Yeast: Begin by gently warming 1/2 cup of milk in the microwave for about 30-40 seconds, aiming for a lukewarm temperature of around 100°F (38°C). This warmth is crucial for waking up the yeast. In a small bowl, sprinkle the active dry yeast over this warm milk. Allow it to sit undisturbed for 5 minutes; you should see it become foamy, which indicates the yeast is active and ready to work. After 5 minutes, give it a quick stir to fully dissolve the yeast.
- Prepare the Wet Mixture: In a separate medium bowl, combine the remaining 1/2 cup of milk with the melted butter and granulated sugar. Stir these ingredients together until the sugar is completely dissolved. Next, beat in the two eggs until the mixture is thoroughly and evenly combined. This rich liquid mixture will contribute to the bread’s tender texture and flavor.
- Combine Wet and Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Create a deep well in the center of the flour mixture. Pour the dissolved yeast mixture and the prepared butter-egg mixture into this well. Using a sturdy wooden spoon, gradually mix the flour from the sides into the wet ingredients until a soft, sticky dough forms. Avoid overmixing at this stage; just bring the ingredients together.
- Knead the Dough: Turn the sticky dough out onto a lightly floured work surface. Begin kneading the dough, pushing it away from you with the heel of your hand, folding it back, and turning it. Continue this process for approximately 10 minutes until the dough transforms into a smooth, shiny, and elastic ball. This kneading process is vital for developing the gluten, which gives the bread its structure and chewiness.
- First Rise (Bulk Fermentation): If your dough feels excessively sticky after kneading, add extra flour 1 tablespoon at a time, incorporating it fully. However, resist the urge to add too much flour, as the dough should remain soft and pliable, not dry. Once kneaded, place the dough ball into a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with a clean dish towel or plastic wrap and allow it to rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it has visibly doubled in size. This is the bulk fermentation. After the first rise, gently punch down the dough to release the gases, then let it rest for another 10 minutes.
- Shape the Rolls: Lightly grease a 9.5-inch springform pan with some melted butter. This will prevent sticking and ensure easy removal. Now, divide the dough into 19 equal pieces.
AMANDA’S EXPERT TIP: To achieve perfectly uniform rolls, a kitchen scale is your best friend. Place the entire dough ball on the scale to get its total weight. Convert this weight from pounds to ounces, then divide the total ounces by 19. This will give you the approximate weight each individual roll should be. Tear off pieces of dough and weigh them until you hit the target weight for each of your 19 portions. This method guarantees consistent size and even baking. Once divided, take each piece of dough and shape it into a smooth ball. This is done by pressing down firmly with the heel of your palm, then gently rolling the dough against the counter in a circular motion to create a taut, smooth surface.
- Second Rise (Proofing): Arrange your perfectly shaped rolls in the prepared springform pan. Create an outer ring using 12 rolls, followed by an inner ring of 6 rolls. Place the final, 19th roll in the very center of the two rings. Cover the pan loosely with a dish towel and allow the rolls to proof (have their second rise) in a warm place for about 45 minutes, or until they have nearly doubled in size and look puffy. This second rise contributes to the light and airy texture of the final baked bread.
- Egg Wash and Seeds: Just before baking, gently brush the top of each risen roll with the beaten egg glaze. This egg wash is key for achieving a beautiful golden-brown crust and helps the seeds adhere securely. Now, comes the signature touch: alternately sprinkle the rolls with sesame and poppy seeds, creating a visually appealing pattern and adding a lovely nutty flavor.
- Bake and Serve: Preheat your oven to 425°F (220°C). Bake the Partybrot in the preheated oven for 25-30 minutes, or until the tops are beautifully golden brown and the internal temperature reaches about 200-210°F (93-99°C). Once baked, carefully remove the pan from the oven and place it onto a wire rack to cool slightly for about 5-10 minutes. This prevents the bottom from becoming soggy. After a brief cooling period, release the springform collar from the rolls and transfer the Partybrot to a serving plate. Serve immediately while still warm and inviting.
Frequently Asked Questions & Expert Tips for Partybrot
To maintain optimal freshness, ensure your Partybrot rolls are completely cooled before storing. Once cooled, place them in an air-tight container or wrap them snugly in aluminum foil or plastic wrap. At room temperature, they will stay fresh and delicious for up to 2 days. If you need to store them for a longer period, you can refrigerate them in an air-tight container for up to 4 days. However, be aware that refrigerating bread can sometimes cause it to go stale more quickly due to a process called retrogradation of starches. For best results after refrigeration, a quick reheat can bring back some of their original softness.
Absolutely! Freezing is an excellent way to preserve your homemade Partybrot. Once the rolls are baked and completely cooled to room temperature, transfer them to a large freezer-safe bag, ensuring as much air as possible is removed, or place them in an air-tight freezer-safe container. They can be frozen for up to 2 months without significant loss of quality. To enjoy them again, simply thaw the rolls at room temperature or gently reheat them in a preheated oven (around 300°F/150°C) for 10-15 minutes until warmed through and soft. This brings them back to an almost freshly baked state.
Several factors can affect dough rise. The most common culprit is inactive or expired yeast. Always check the expiration date and ensure your milk is lukewarm (around 100°F/38°C), not too hot or too cold. Too much salt can also inhibit yeast activity, as can a cold environment. Make sure your rising spot is warm and draft-free. If after 15-20 minutes of proofing, your yeast/milk mixture doesn’t get foamy, your yeast might be dead, and it’s best to start with fresh yeast.
Besides a golden-brown crust, a reliable way to check for doneness in bread is by using an instant-read thermometer. Insert it into the center of one of the rolls; it should register between 200°F to 210°F (93-99°C). Another traditional method is to tap the bottom of a roll; if it sounds hollow, it’s likely done.
Creative Serving Suggestions for Your Partybrot
Partybrot is incredibly versatile, making it a fantastic addition to almost any meal or gathering. Its mild, slightly sweet flavor and tender texture make it a canvas for a variety of toppings and pairings.
Beyond the classic poppy and sesame, feel free to experiment with other seeds. Caraway seeds offer a distinct, earthy flavor often found in German baking, while flax and chia seeds add a nutritional boost and interesting texture. Sunflower and pumpkin seeds provide a lovely crunch and a deeper, nutty taste. Consider a mix of a few types for an extra layer of complexity and visual appeal.
As the name suggests, German party bread is a star at any party. Serve it warm alongside hearty dishes such as a rich beef stew, a comforting pot roast, or a robust goulash to soak up all those delicious juices. For a simple yet satisfying appetizer, present the Partybrot with a selection of dipping sauces like warm marinara, creamy spinach dip, a flavorful pesto, or even just high-quality olive oil with balsamic vinegar. It’s also an excellent complement to a beautiful meat and cheese board, allowing guests to tear off a piece and create their own mini sandwiches with cured meats, artisanal cheeses, and fresh fruit. Don’t forget it’s also wonderful on its own with just a pat of good butter, or for breakfast with jam and coffee!
Discover More Delicious Bread Roll Recipes
If you’ve enjoyed making this Partybrot, you’ll love exploring other variations of homemade bread rolls. Baking your own bread is a truly rewarding experience, and there are many more exciting recipes to try that offer similar joy and satisfaction:
- Bretzel Rolls: Experience the delightful chewiness and salty crust of pretzel-inspired sandwich rolls.
- Parmesan Garlic Rolls: Infuse your bread with the irresistible flavors of savory Parmesan and aromatic garlic.
- Homemade Pull Apart Dinner Rolls: A classic, fluffy recipe perfect for any dinner table.
- Pull Apart Cornmeal Dinner Rolls: Add a unique texture and a touch of sweetness with these cornmeal-infused rolls.
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Partybrot – German Party Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 cup milk separated
- 2 ½ 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
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9.5 inch springform pan
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Kitchen scale
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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
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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.
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Combine the remaining 1/2 cup of milk with melted butter and sugar. Stir until sugar is dissolved. Beat in eggs until evenly combined.
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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.
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Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes.
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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.
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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.
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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.
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Brush the top of each roll with egg glaze and sprinkle alternately with sesame and poppy seeds.
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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.
Expert Tips & FAQs
- Store the fully cooled bread rolls in an air-tight container or wrapped in aluminum foil at room temperature for up to 2 days. To store longer, place the rolls in an air-tight container and keep in the refrigerator for up to 4 days. Refrigerating the rolls may cause them to go stale quickly.
- Freezing – Transfer the fully cooled rolls to a large freezer bag or air-tight container and freeze for up to 2 months. Thaw and reheat.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Feb 16, 2010 and has since been updated with new photos and expert tips to provide the most comprehensive guide to making Partybrot.