Swiss National Day rolls

Total time: 2hr 50m
Preparation Time: 30m

For 10 piece

Nutritional Information

Contains 251 Kcal, 8g Protein, 39g Carbohydrates, 7g Fat


  • Yeast dough
  • 500 g zopf flour
  • 1.5 tsp salt
  • 1 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 60 g butter, soft
  • Baking soda solution
  • 2 tbsp water
  • 2 tsp sodium bicarbonate
  • 0.5 tsp sea salt
  • 1 eggs, beaten

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  • Yeast dough

    Mix the flour, salt, sugar and yeast in the food processor bowl. Add the milky water and butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To shape

    Divide the dough into 10 portions, flatten slightly, shape into balls. Place the balls on a baking tray lined with baking paper, cover and leave to rise for approx. 30 mins.
  • Baking soda solution

    Combine the water and baking soda and use it to brush half of the dough balls, sprinkle with salt. Brush the remaining dough balls with egg. Using kitchen scissors, cut a cross into the middle of the dough balls.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow the rolls to cool on a rack.
  • Tip:

    To guarantee a good shine, brush the hot rolls with 1 tbsp of milk.

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