Authentic Swiss Weggli (Soft & Fluffy Milk Rolls)
These soft, buttery Swiss milk rolls are light, fluffy and beautifully golden with their signature cross on top. Whether enjoyed warm with butter and jam, filled with cheese for lunch, or served alongside soup, homemade Weggli are surprisingly easy to make and taste every bit as good as those from a Swiss bakery.
Servings: 8
Calories: 301kcal
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.