Mohnbrötchen

Mohnbrötchen, literally “poppy seed rolls,” are a type of small yeast-raised bread roll common in German-speaking countries, especially Germany and Austria. They are characteristically topped with poppy seeds, which form a dense, slightly nutty crust while the inside remains soft.

The dough is an enriched white bread dough, typically made from flour, milk or water, butter or oil, sugar, salt, and yeast. The dough is shaped into small buns, brushed with egg wash, and then rolled in or pressed with poppy seeds before baking. Some variations incorporate poppy seeds into the dough or use different seed toppings, but the tops are the defining feature.

Mohnbrötchen are commonly eaten for breakfast or as a snack. They are frequently served with butter, jam, cheese, or cold cuts, and appear in bakeries alongside other Brötchen varieties as a staple of a traditional German or Austrian bread basket.

Etymology and regional presence: Mohn means poppy, and Brötchen is a diminutive of Brot (bread), referring to a small roll. The item is widely produced in Germany and Austria and is part of Central European baked-goods traditions. While the core concept remains the same, regional variations may differ in dough richness, seed treatment, or serving accompaniments.