These sweet yeast rolls are incredibly moist and light. An easy and quick recipe made with sour cream, these little German rolls are perfect for breakfast or for your sweet craving during the day.
Sweet yeast rolls recipe
These buns called Buchteln or Buchty, is a traditional Bohemian recipe but also of Austrian origin. These little sweet yeast rolls are incredibly soft with a light and airy texture. They have the particularity of not containing butter like most of the brioche recipes.
In this recipe the butter is replaced by sour cream which gives it this light and melting texture in the mouth.
They can be eaten alone or as here a little confectioner's sugar on the top and a jam filling is added, chocolate spread or can even add chocolate chips in the dough.
But above all, it is a really easy and quick recipe to make, perfect for breakfast or for your little sweet cravings of the day.
Useful tool for this recipe
This recipe is prepared as most of the bread recipes with all purpose flour.
You can use a granulated powdered sugar, but prefer a fine sugar so that it can be incorporated into the dough better and faster.
The recipe can be prepared with fresh or instant baker's yeast. For here a quantity of 10g dry (corresponds to approximately one packet) You can replace them by approximately 15-20 g of fresh baker's yeast.
Use fresh, room-temperature eggs to make this recipe so that it blends in better with the other ingredients.
You can use semi-skimmed or whole milk to make this recipe. The milk must be lukewarm, not hot, but just warmed a little in the microwave.
This recipe does not contain butter, the fat is replaced by sour cream with at least 30% fat. Take your sour cream out of the fridge about 30 minutes before you start this preparation so that it is not too cold.
Always add a little pinch of salt to bring out all the flavors in this bread rolls recipe.
How to make Sweet yeast rolls
To make this recipe I recommend using a stand mixer as the brioche dough is quite sticky and can be difficult to handle.
Preparation of the brioche dough
Start by rehydrating the dry instant yeast by placing it in the warm milk, stirring and letting the mixture sit for a few minutes. You will see a few bubbles form on the surface.
If you are using fresh baker's yeast you can also add it to the lukewarm milk. Meanwhile, prepare your stand mixer with the dough hook and place the flour, sugar and salt in the bowl.
Then while letting your mixer run at slow speed, add the eggs, sour cream and finish with the mixture of lukewarm milk and baker's yeast.
Then move to medium speed and let the mixer run for about 10 minutes until you get a smooth, homogenous dough that comes out of the sides of bowl but is still a bit sticky.
Then cover it with a clean cloth and let the brioche dough rise until doubled at room temperature for 1H30 to 2 hours.
- Prepare the brioche dough the night before and let it grow overnight in the fridge.
- To reduce the growing time, place your brioche in the oven at 113°F / 45°C.
- Use an electronic scale to weigh your rolls.
Shaping the sweet yeast rolls
After the first rise, place the dough on a floured work surface and remove the gas with your hands.
Then roll the dough into balls of the same diameter with your hands (use a kitchen scale to check the weight).
Place the rolls in a rectangular baking dish, making sure to space the rolls apart as they will puff up during baking.
Cover again with a cloth and let rise until doubled in size for about 1 hour to 1h30.
Baking the Butcheln sweet yeast rolls
Place the dish containing the sweet yeast rolls in a preheated oven (see recipe sheet) for the time indicated and until they are golden brown.
Also the buns will puff up during baking and will all stick together which is a bit similar to the dinner rolls recipe.
Then when you take them out of the oven, let them cool completely before sprinkling confectioner's sugar on top.
How to store the sweet rolls
Thes Buchteln sweet rolls can be kept at room temperature for about 3 days but you can also keep it in the freezer for up to 3 months.
To defrost the rolls, simply leave it either at room temperature, or put it in the microwave in defrost mode for a few moments.
And If you like brioche
- Cinnamon rolls kanelbullar
- Suedish cinnamon rolls kanelbullar
- Chocolate babka recipe
- Chocolate rolls
Don't forget to tag me @sweetlycakes on Instagram if you make my Buchteln sweet yeast rolls recipe and to add a link to my recipe if you share it on your blog 😉
Buchteln Sweet yeast rolls recipe
- 500 g Flour
- 60 g Sugar
- 10 g dry baker's yeast
- 2 Eggs - room temperature
- 100 ml milk - lukewarm
- 200 g Sour cream
- 1 pinch salt
- Dissolve the baker's yeast in the lukewarm milk and let it rest for a few minutes.
- Mix the flour, sugar and salt together in the bowl of your stand mixer, then while continuing to mix, add the eggs, the sour cream and the milk containing the yeast.
- Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30 - 2h, until the dough doubles in volume.
- Place the dough on your floured worktop and remove gas it with the palms of your hands.
- Cut out and form small balls of dough of about 50 g each.
- Place each ball of dough well aligned in a large rectangular dish without sticking them too much from the edges or between them.
- Cover your dish with a tea towel and let it grow for 1h-1h30.
- Preheat your oven to 302°F/ 150°C, bake for about 30-35 minutes.
- Let your sweet yeast rolls cool down and sprinkle with confectionner's sugar.