Sweet milk bread rolls (German Einback)

Gluten-free sweet milk bread rolls (German Einback)

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 8

Calories: 225

These sweet milk bread rolls are made of a milk-heavy dough, split into multiple pieces and then baked together in a loaf pan or on a baking tray. These sweet milk bread rolls are called “Einback” and are very popular in Germany,  where you can buy it in many bakeries. It is soft inside and the crust is a little bit crunchy. The rolls are deliciously sweet and soft and taste great served with some butter, jam or honey.

There are lots of recipes online for versions of Einback, here is my super simple version that turns out great every single time.

For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve tried this recipe, let us know in the comments down below how you liked it!

Love gluten-free sweet bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Print Recipe

Sweet milk bread rolls (German Einback)

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 1 hour 45 minutes
  • Serves: 8
  • Calories 225



  • 250 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 230 ml milk, lukewarm (lactose-free if desired)
  • 50 g tapioca starch
  • 50 g butter, softened (lactose-free if desired)
  • 40 g sugar, (+ 1/2 tsp)
  • 5 g yeast, dried
  • 1 pinch salt
  • 1 egg white
  • 1/2 tsp xanthan gum
  • 1/2 tsp psyllium husk powder
  • extra gluten-free flour, for dusting

For the eggwash

  • 1 egg yolk
  • 1 tbsp milk, (lactose-free if desired)
  • 1/2 tsp sugar


  • 1)

    Mix the flour with the tapioca starch, xanthan gum, salt, 40 g sugar and psyllium husk in the mixing bowl of a food processor. Make a well in the center, add the yeast and 1/2 tsp sugar. Pour 6 tablespoons of lukewarm milk over it and wait 15 minutes until bubbles have formed.

  • 2)

    Add the egg whites, butter and the remaining milk and knead everything for 5 minutes until a smooth dough is formed. Cover the dough and let rise for 25 minutes.

  • 3)

    Transfer the dough onto a floured work surface, flatten by hand and fold in on all sides. Repeat the whole process once more.

  • 4)

    Form the dough into a roll and divide into 8 equal pieces. Shape the pieces into oblong rolls. Place the dough pieces on a baking tray lined with baking paper so that they butt against each other. Cover with a kitchen towel and let rise for 20 minutes.

  • 5)

    Preheat the oven to 230°C conventional heating (top-bottom heat).

  • 6)

    Mix the egg yolk with the sugar and milk. Brush the rolls with the mixture and bake in the middle of the oven for about 15 minutes until golden brown.

  • 7)

    Let cool on a wire cooling rack.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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