Swiss National Day rolls

Total: 2 hr 50 Min. | Active: 30 Min.
Nutritional value / piece: 251 kcal
, Fat: 7 g
, Carbohydrate: 39 g
, Protein: 8 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g zopf flour
1 ½ tsp salt
1 tbsp sugar
¼ 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
½ tsp sea salt
1 egg, beaten
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How it's done

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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.

Good to know
Tip: To guarantee a good shine, brush the hot rolls with 1 tbsp of milk.

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