Recipe for Weggli Bread Rolls from Switzerland

👉 Directions

1. Whisk the bread flour and salt together in a large bowl. Add the softened butter in pieces. Make a well in the center. Set aside.
2. Add the yeast to the lukewarm milk. Set aside a few minutes and then stir until the yeast has dissolved.
3. Pour the yeast mixture into the middle of the flour mixture. Stir until a soft dough forms. Add additional flour, as necessary, if the dough is too sticky.
4. Knead the dough for approximately 10 minutes on a lightly floured surface or use an electric mixer with a dough hook. When the dough is smooth and elastic, place it in a bowl covered with a damp kitchen towel. Let the dough rise for about 1 to 2 hours or until doubled in size.
5. After the dough has finished rising, divide it into eight equal parts. Moving your hand in a circular motion over and around the individual pieces of dough, form them into rounded shapes. Then, press the dough with your hands and flatten them slightly to about 2 cm (3/4 of an inch) thick.
6. Place the buns evenly spaced on a baking sheet lined with parchment paper. Next, using a dowel, such as the handle of a wooden spoon, make a very deep indentation in the middle of the dough circle. Let them rise for another 30 minutes.
7. Heat the oven to 400°F/200°C. When it’s ready, press down again in the middle of the buns, in the same place as you did before, to ensure the indentation is well-defined. Then, brush the buns with the beaten egg. Place them in the oven to bake for about 18 to 25 minutes or until their surface becomes golden brown.
8. Remove and place them on a wire rack to cool. They are best served warm with sweet or savory additions: cheese, ham, butter, and jam.
9. And a piece of advice: Weggli rolls go hand in hand with a piece of Swiss chocolate… It’s a heavenly combination!