Golden, pillowy soft and lightly buttery, these authentic Swiss Weggli are one of Switzerland’s most loved bread rolls. With their iconic cross on top and cloud-like texture, they’re surprisingly easy to make at home—and once you’ve tasted them warm from the oven, you’ll never look at supermarket rolls the same way again.
When we first moved to Switzerland, one of the first things we noticed was Weggli. We arrived at the end of July, just days before the country’s biggest celebration—Swiss National Day on the 1st of August. Everywhere we looked, bakery windows were filled with shiny golden Weggli, each one proudly decorated with a tiny Swiss flag. They were impossible to miss. Every bakery, supermarket and village shop seemed to have them on display, so naturally, we had to try one. It was love at first bite! Soft, fluffy and lightly buttery, they quickly became a family favourite. Before long, weekends just didn’t feel complete without fresh Weggli generously spread with butter and jam.
It felt like Switzerland was welcoming us with warm bread!
Naturally, I wanted to recreate them at home. They’re beautifully soft, wonderfully fluffy and have that rich buttery flavour that makes Swiss Weggli so irresistible.
Best of all? They’re much easier to make than you might think.
What exactly is a Weggli?
Unlike ordinary bread rolls, Weggli are enriched with milk, butter and egg. This creates an incredibly tender crumb that almost melts in your mouth while still having enough structure to slice open for sandwiches.
They’re traditionally enjoyed for breakfast or served alongside soups and salads. In Switzerland you’ll find them in almost every bakery, often still warm from the oven during the morning rush.
The little cross cut into the top isn’t just decorative—it’s what gives Weggli their unmistakable appearance.
Why you’ll absolutely love this recipe
- Wonderfully soft and fluffy
- Beautiful glossy golden crust
- Made with simple everyday ingredients
- Perfect for beginner bread bakers
- Freezes beautifully
- Ideal for breakfast, picnics, lunchboxes and soup nights
- Tastes remarkably close to authentic Swiss bakery Weggli
The Secret to Soft Weggli
If there’s one mistake most people make, it’s adding too much flour.
The dough should feel soft and just slightly tacky—not dry. It might seem tempting to keep adding flour while kneading, but resist the urge. A softer dough creates lighter, fluffier bread.
Another little trick?
As soon as the Weggli come out of the oven, brush them with melted butter and cover them loosely with a clean tea towel for about 10 minutes. That simple step keeps the crust beautifully soft, just like the ones you’ll find in Swiss bakeries.
Authentic Swiss Weggli (Soft & Fluffy Milk Rolls)
Ingredients
- 500 g Zopf flour
- 1 packet instant dry yeast 7–8 g
- 300 ml lukewarm full-fat milk
- 1 egg Room Temperature
- 40 g soft butter
- 30 g sugar 2 tbsp
- 10 g salt 1¾ tsp
- 1 tsp honey optional, but makes them even softer
For the topping
- 1 egg beaten
- 1 tsp milk
Instructions
Make the dough
- Mix the flour, yeast, sugar and salt.Add the milk, egg and honey. Now mix until a rough dough forms.
- Add the butter.Knead for 10–12 minutes until the dough is smooth, soft and elastic.The dough should feel soft and slightly tacky. Resist adding extra flour unless it's truly sticky.
First rise
- Cover and let rise for 1–1¼ hours, or until doubled.
Shape
- After the first rise, divide into 6 large or 8 medium pieces. Roll each piece into a smooth ball.
- Place on a baking tray lined with baking paper. Leaving enough space between each bun to allow for rising.
Second rise & Egg wash
- Cover loosely and let rise for 45–60 minutes, or until doubled in size.
- Using a sharp knife, carefully score the top of each bun with a cross. Let the blade glide gently over the surface, making a shallow cut without pressing down or deflating the dough.
- Prepare the egg wash by mixing 1 egg and 1 tsp of milk together.Now carefully brush generously over each roll.
Bake
- Bake at 200°C (top and bottom heat) or 180°C (fan)
- Bake for 18–22 minutes or until beautifully golden brown. I like to test one bun by giving it a gentle knock on the bottom. If it sounds hollow, I know they're perfectly baked.
Bakery finish
- As soon as they come out of the oven:Brush very lightly with melted butter and cover with a clean tea towel for 10 minutes.This keeps the crust beautifully soft.
- Once 10 minutes are up you can transfer them to a cooling rack, or start to enjoy them immediately.
Notes
- Use full-fat milk for the softest, richest texture.
- Add 1 teaspoon of honey to the dough for an extra tender crumb and a subtle touch of sweetness.
- Resist adding too much flour while kneading. The dough should be soft and slightly tacky—this is the secret to light, fluffy Weggli.
- Create steam in the oven by placing a small ovenproof dish filled with boiling water on the bottom rack during the first 10 minutes of baking. The steam helps the Weggli rise beautifully while keeping the crust soft.
- For that bakery-style finish, brush the warm Weggli lightly with melted butter as soon as they come out of the oven. Cover them with a clean tea towel for 10 minutes to keep the crust soft and the buns wonderfully fluffy.
Ingredient Tip: Zopf flour (Zopfmehl) is a Swiss flour blend specially formulated for enriched breads such as Zopf and Weggli. It creates a soft, fluffy crumb and a beautifully light texture. If you can’t find Zopf flour, simply substitute it with bread flour or strong white flour.
Storage: Store Weggli in an airtight container for up to 3 days. Warm them in the oven for a few minutes to refresh their soft texture.
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