German Strickle Sheets

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Servings: 12 Difficulty: Advanced
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Sweet, glazed yeast rolls with a rich buttery topping and tender crumb
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German Strickle Sheets recipe image
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German Strickle Sheets

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 918.7

Description

These German Strickle Sheets are a traditional treat featuring a soft, enriched dough topped with a thick, sweet butter-sugar glaze. The recipe begins with a thin batter that ferments overnight, developing a deep flavor before being kneaded into a pliable dough. After rising, the rolls are shaped and allowed to rise again for maximum lightness. The highlight is the warm, syrupy topping made from butter, sugar, and flour, which is spread over the rolls just before baking. This creates a golden, slightly crisp crust with a gooey interior. Perfect for Sunday brunch or a festive holiday breakfast, these rolls pair beautifully with coffee or tea. The combination of sweet and savory notes makes them a comforting, homemade delight that brings a touch of European baking tradition to your kitchen table.

Ingredients

Directions

  1. Scald the milk, then remove from heat and stir in the eggs and butter.
  2. Allow the milk mixture to cool until lukewarm.
  3. Dissolve the yeast in the lukewarm water.
  4. Add the yeast mixture, salt, sugar, and enough flour to the milk mixture to form a thin batter.
  5. Beat the batter vigorously for about 7 minutes until smooth.
  6. Cover the bowl tightly and let it sit in a warm place for 7 to 8 hours, or overnight.
  7. After rising, add enough remaining flour to form a soft, pliable dough.
  8. Knead the dough lightly until smooth.
  9. Let the dough rise again until doubled in size.
  10. Roll the dough out to a thickness of one inch.
  11. Cut the dough into biscuit shapes using a round cutter.
  12. Place the rolls on a baking sheet and let them rise for a second time until puffy.
  13. While rolls rise, make the topping: Mix 2 cups sugar with 4 tablespoons flour.
  14. Add 1/2 cup butter to the sugar-flour mixture and cream well.
  15. Add 1/2 cup boiling water to the butter mixture and beat until it forms a smooth sauce.
  16. Preheat oven to 400F (200C).
  17. Spread the warm sugar-butter sauce over the top of the risen rolls.
  18. Bake for about 20 minutes, or until golden brown.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 918.7kcal
% Daily Value *
Total Fat 25.8g40%
Saturated Fat 12.7g64%
Cholesterol 410.1mg137%
Sodium 5193.1mg217%
Total Carbohydrate 152.1g51%
Dietary Fiber 0.7g3%
Sugars 133.2g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The first rise (fermentation) is crucial for flavor development. If you are short on time, you can reduce the first rise to 2-3 hours, but the flavor will be less complex.

Ensure the milk mixture is completely cooled before adding yeast, or it will kill the yeast.

The topping should be spread on immediately before baking to ensure it melts and penetrates the crust slightly.

These rolls are best served warm. If storing, keep in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore softness.

Keywords: german, strickle, sheets, yeast, rolls, sweet, bread, butter, sugar, glaze, baking, dough, breakfast, brunch, traditional, homemade, yeast bread, enriched dough, festive
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