AI-generated image
Weggli
Soft milk rolls
Weggli: soft Swiss milk rolls with a split down the middle
Weggli are the soft white rolls Swiss-German children grow up on: in Zurich, Bern and Basel they are bought warm on Saturday mornings, pulled apart along their deep central crease and eaten with butter and jam, or with a bar of chocolate pressed inside for the school break. The dough is enriched with milk and butter, so the crumb is fine and fluffy and the crust thin and golden. Chef's tip: press the crease firmly with the handle of a wooden spoon almost to the tray; if it's too shallow the rolls rise back into plain buns.
- Total time
- 118 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb plain white flour
- 1 tbsp sugar
- 1 ½ tsp salt
- 1 ¼ cups lukewarm whole milk
- 1 ¾ oz buttersoftened
To glaze
- 2 tbsp milk
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ⅛ lb plain white flour, ¼ oz fast-action dried yeast, 1 tbsp sugar and 1 ½ tsp salt. Add 1 ¼ cups lukewarm whole milk and knead for 5 minutes, then work in 1 ¾ oz butter and knead for 5–8 minutes more until the dough is smooth, silky and comes away from the bowl.
10 minStep 2: Cover and leave in a warm place for about 1 hour until doubled.
60 minStep 3: Divide into 10 pieces of about 85 g and roll each into a tight ball. Place on a lined baking tray, 4 cm apart.
10 minStep 4: Flour the handle of a wooden spoon and press it down firmly across the middle of each roll until it almost touches the tray, then lift it away.
5 minStep 5: Cover loosely and leave for 30 minutes until puffy. Heat the oven to 400°F (fan 375°F).
30 minStep 6: Brush with 2 tbsp milk and bake for 15–18 minutes until evenly golden and hollow-sounding underneath. Cool under a clean tea towel so the crust stays soft.
18 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does weggli take?
- About 118 minutes in total: 100 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Akki rottiRice flour flatbread
Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.
Indian