Homemade Pickle Bread Rolls With Dill
Pickle Lemonade, Pickle Pizza, Pickle Popcorn? Pickles have become a seriously hyped food lately and I can only throw my arms in the air and shout HUUUUURRRRA! I've always loved pickles, gherkins and the gang, and they're reason enough for me to keep making trips to the Spreewald (a beautiful biosphere reserve in eastern Germany known for its traditional pickle production) to snack on them fresh from the pickle barrel. Actually, one of today's recipe inspirations comes from exactly there – during my last visit, I bought a bread with baked-in pickles from a bakery there. Let's put it this way: that bread didn't even make it to dinner because I'd already eaten it up without any toppings.
Since I'm not currently in the Spreewald, I had to come up with a version for home, and together with our super easy Sunday roll recipe Sonntagsbrötchen-Rezept that Katja recently showed on Instagram, the pickle Sunday rolls were born – and they've already been very enthusiastically baked and eaten in our office. What's especially practical is this: these rolls couldn't be easier to make and you'll definitely nail them, even if you've never baked a single roll before.
Why these rolls are so convenient to bake
You don't need to get up early, master complicated folding techniques, or get your fingers dirty shaping them. The dough is simply mixed together, gets to rest in peace (while you can keep lying in bed), and at the end it's just lightly flattened and cut into triangles. That's it! No perfectly round rolls, no 20 minutes of kneading – just rustic and uncomplicated. I even swapped out the fresh yeast from Katja's Sunday roll recipe for dry yeast that's ready to use immediately.
The quick version of the recipe
So you can eat the rolls for breakfast without having to get up in the middle of the night, the dough is prepared the evening before and rests in the fridge. This isn't just convenient, but also ensures the flavors develop beautifully and the dough structure becomes especially good.
BUT if things need to go quickly, you can also let the roll dough rise for one to two hours at room temperature until it doubles in volume. I've tried this too and it was also very, very delicious.
Shopping stays convenient too
By the way, we ordered all the ingredients for these rolls from Knuspr – and added everything else for the perfect breakfast table while we were at it. Knuspr isn't just a grocery delivery service, but also has a bakery section where you can find things like vegan freshly-baked croissants, pretzel sticks, rolls, and sweet pastries too. Plus, of course, all the spreads, cold cuts, fresh regional vegetables and fruit you might need. We always find a few vegan products when ordering that we've never seen in conventional supermarkets before, but that's hardly surprising since Knuspr will soon have the largest vegan selection in all of Germany. If you've gotten curious: new customers get €10 credit with the code ZUCKERJAGD10.
Even more rolls for your next breakfast
If you've gotten a taste for it now, here are three more baking recipes for every skill level. Our ham and cheese pretzel sticks are really super easy, the vegan cheese rolls are anything but complicated but made with homemade yeast dough, and if you want to really go all out, you can try our homemade stuffed pretzel rolls.
Homemade Pickle Bread Rolls With Dill
Ingredients
- 7 g (0.25 oz) dry yeast
- 370 g (3 cups) wheat flour (type 550)
- 100 g (0.75 cup) whole wheat flour
- 8 g (1.5 tsp) salt
- 100 g (3.5 oz) pickles
- 325 ml (1.33 cups) warm water
- 1 tbsp olive oil
- dill for topping (optional)
Instructions
Combine dry yeast, wheat flour, whole wheat flour, and salt in a bowl.
Cut the pickles into small cubes and first pat them dry well with paper towels so they lose moisture. Add the chopped pickles to the dry ingredients and mix briefly. Then add warm water and olive oil and mix everything into a dough until no dry flour is visible.
Let the covered bowl rise either 8–12 hours in the refrigerator or 1–2 hours at room temperature. The dough volume should at least double.
If the dough was in the refrigerator, let it sit at room temperature for 15 minutes after rising time so it warms up a bit. Place the dough on a floured work surface and fold all four sides to the center so a more compact dough ball forms. Then flip once so the top is now on the bottom and gently press the dough with your hands into a thick disk. Cut into six equal pieces with a knife or bench scraper.
Place the dough triangles on a baking sheet lined with parchment paper. Optionally place a few dill sprigs on top of the rolls and gently press them on.
Preheat the oven to 230 °C/445 °F (convection) and place an oven-safe bowl of water on the bottom. This gives the rolls a brief additional rising time.
As soon as the oven is hot, slide the baking sheet with the rolls into the oven. Optionally pour some additional water into the hot oven so steam forms. Quickly close the oven door and bake the rolls for approx. 25 minutes at 230 °C/445 °F (convection) until they're well-browned and crispy.
