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European Breakfast Rolls with Step-By-Step Tutorial

April 9, 2018 by Edyta 22 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

European Breakfast Rolls are a real homemade treat. They’ll require a little kneading and a little patience but the effort is worth it. The list of ingredients is very short and simple. Below you will find a step-by-step walkthrough on how to make these perfectly crusty European Breakfast Rolls. Pair them with butter and some marmalade for a real European experience. 

Breakfast rolls on the rock stock on top of each other

Why did I call them European Breakfast Rolls?

I called these rolls European Breakfast Rolls because this type of roll can be found throughout Europe, from Poland to Germany, to Switzerland and France and so on. Admittedly, the trend has since caught on here in the States, but the phenomenon will always be European to me.

You’ll find that in Europe people often eat rolls for breakfast.; ideally with some butter and jam, fruit preserve or marmalade, or some soft cheeses (like for instance this spreadable goat cheese), or even as a guest star to fried, scrambled or soft boiled eggs.

I’m a fan of all of the above versions, but I especially like mine with just salted butter. I’m not sure what it is…but a fresh roll from the oven, with a smear of salted butter, just tastes heavenly for me. But it’s a personal preference, and I know plenty of people who go for the sweet route, with some unsalted butter and jam – I don’t judge. Regardless, I can guarantee that whatever you choose to put on these rolls, you won’t be able to stop at just one.

European breakfast rolls on a rock, overhead shot

These European Breakfast Rolls somehow magically transport me back to childhood breakfasts in my hometown of Wroclaw, Poland. Isn’t it funny how food has a way of doing that? I was even under the misconception that these were known as ‘Wroclaw Rolls.’ As this post probably suggests, they were super delicious!

However, they were way bigger than those I made here, but I wanted to have more small rolls than just a few large ones. But if you’d rather, you can totally make 8 large rolls instead of 16 small ones. Ever since I made my homemade crusty bread in dutch oven, which also reminded me of bread I ate as a child, I’ve had the itch to recreate these Breakfast Rolls, and I am happy with the result.

As mentioned, I decided to make these rolls small. Reason being is because I figured my little boys would prefer this size… and I wasn’t wrong. In fact, my youngest son decided to crash my photography session to steal a buttered piece of roll. Go figure….

Child eating roll, with more rolls in the back

So if there’s anyone reading this post who also remembers these rolls from Poland, give me a shout in comments, I’d love to hear from you. Better yet, make these rolls yourself and let me know if they remind you of those from Poland.

Oh and of course, if you’ve never had rolls from Poland or other European countries for that matter, and you’re curious of how they taste, then give this recipe a try and let me know your thoughts.

European breakfast roll, close up shot

What ingredients are needed to make these European Breakfast Rolls?

Again, the list of ingredients is very simple:

  • Bread flour;
  • Active dry yeast;
  • Milk;
  • Sugar (just a little to activate the yeast);
  • Butter;
  • Egg; &
  • Salt.

Breakfast rolls on a rock, with one cut up in half and with butter spread on top of it

Step-By-Step Tutorial on How to Make these European Breakfast Rolls (printable recipe can be found below)

For the yeast starter:
  • Gather ingredients for yeast starter: dry active yeast with sugar, flour, and milk; (photo on the left)
  • Add a 1/3 cup of milk, 2 teaspoons of sugar, 2 tablespoons of flour and your yeast to a measuring cup or a bowl and mix well; (photo in the middle)
  • Set aside for 30-40 minutes until it doubles in size; (photo on the right)

3 shots showing how to make yeast to grow

For the dough:
  • Add 4.5 cups of flour and 2 teaspoons of salt to your mixing bowl; (photo on the left)
  • Then beat one egg and then add 2 tablespoons of melted butter to your dough; (photo in the middle)
  • Prepare mixer with your hook attachment for dough (if you have one) – otherwise, prepare yourself for dough mixing session; (photo on the right)

3 shots showing how to prepare flour and eggs for rolls dough

  • Add egg, butter and yeast solution (prepared in bullets 1-3 above) to the flour, and mix for a few seconds; (photo on the left)
  • Then start adding warm milk (about 1 cup) (photo in the middle) until your dough is moist (photo on the right);

3 shots showing how to make dough for rolls

  • Place your dough on a board and start kneading it together; (photo on the left and in the middle)
  • Knead the dough for about 10 minutes, until the surface is smooth; (photo on the right)

3 shots showing how rolls dough should look like

  • Place the dough back into the bowl, cover and set aside in a warm place for about an hour (the dough should double in size) (photo on the left);
  • Remove the dough from the bowl and place back onto your cutting board. Then form into 16 small or 8 large rolls. Using a sharp knife, I cut the dough into 8 pieces; then I halve each piece to form the proper amount of dough for 16 balls. Caution: be careful to not over-knead the dough, as you may lose the air and the rolls could become dense inside; (photo in the middle)
  • Using a knife, cut make a cut into each roll, almost to the bottom of it; (photo on the right)

3 shots showing how to form rolls

  • Place the rolls onto a floured sheet pan with parchment paper. Make sure they are floured on all sides. (photo on the left)
  • Then cover them with a kitchen towel and then let them rise for another hour (photo in the middle)- they will grow and become more fluffy (photo on the right);

3 shots showing how the rolls need to raise

  • Bake the rolls in a preheated 425F oven, on the middle rack, for about 20-25 minutes, or until they’re golden brown on top;
  • Let the rolls cool off and serve with butter or your choice of condiment!

Baked breakfast rolls on a floured sheet pan

Breakfast rolls with one cut up and with spreader butter

You can serve these European Bread Rolls with these awesome dishes:

Horiatiki Salad – it’s so good to dunk the bread in the greek salad sauce;

Mediterranean Chicken Stew with Sweet Potatoes, Beans & Olives

Breton Beans with Kielbasa

Cabbage and Kielbasa

Bigos – Polish Hunter Stew

 

If you’re looking for some more sweet version of these rolls, try to make these sweet jams:

Orange Marmalade from Mon Petit Four

Strawberry Preserve from Martha Stewart

 

Breakfast rolls with one cut up and with spreader butter

European Breakfast Rolls

European Breakfast Rolls are a real homemade treat. They require a little kneading and a little patience but the work is all worth it. The list of ingredients is very short and simple. Pair them with butter and some marmalade for a real European experience. 
4.37 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: Polish
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 2 hours 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 319kcal
Author: Edyta

Ingredients

Starter

  • 1/3 cup Milk warm
  • 1 package Dry Active Yeast about 2.5 teaspoon
  • 2 tbsp Bread Flour
  • 2 teaspoon Sugar

Dough

  • 4.5 cups Bread Flour
  • 2 teaspoon Salt
  • 1 Egg beaten
  • 2 tbsp Butter unsalted, melted
  • Starter
  • 1 cup Milk warm

Instructions

For the yeast

  • Gather ingredients for yeast starter: dry active yeast with sugar, flour and milk;
  • Add a 1/3 cup of milk, 2 teaspoons of sugar, 2 tablespoons of flour and your yeast to a measuring cup or a bowl and mix well;
  • Set aside for 30-40 minutes until it doubles in size;

For the dough

  • Add 4.5 cups of flour and 2 teaspoons of salt to your mixing bowl;
  • Then beat one egg and then add 2 tablespoons of melted butter to your dough;
  • Prepare mixer with your hook attachment for dough (if you have one) - otherwise, prepare yourself for a dough mixing session;
  • Add egg, butter and yeast solution (prepared in bullets 1-3 above) to the flour, and mix for a few seconds;
  • Then start adding warm milk (about 1 cup) until your dough is moist;
  • Place your dough on a board and start kneading it together;
  • Knead the dough for about 10 minutes, until the surface is smooth;
  • Place the dough back into the bowl, cover and set aside in a warm place for about an hour (the dough should double in size)
  • Remove the dough from the bowl and place back onto your cutting board. Then form into 16 small, or 8 large rolls. Using a sharp knife, I cut the dough into 8 pieces; then I halve each piece to form the proper amount of dough for 16 balls. Caution: be careful to not over-knead the dough, as you may lose the air and the rolls could become dense inside;
  • Using a knife, cut make a cut into each roll, almost to the bottom of it;
  • Place the rolls onto a floured sheet pan with parchment paper. Make sure they are floured on all sides. Then cover them with a kitchen towel and then let them rise for another hour - they will grow and become more fluffy;
  • Bake the rolls in a preheated 425F oven, on the middle rack, for about 20-25 minutes, or until they’re golden brown on top;
  • Let the rolls cool off and serve with butter or your choice of condiment!

Nutrition

Calories: 319kcal | Carbohydrates: 55g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 634mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Calcium: 61mg | Iron: 0.7mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

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Filed Under: Bread, Breakfast, European Recipes, Polish recipes

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Reader Interactions

Comments

  1. Danielle

    April 10, 2018 at 12:19 pm

    5 stars
    Oh my goodness these are delightful! I can almost taste them through the computer screen, so fresh and flaky, but crusty and warm. My grandmother is Polish and she made us so many traditional polish foods growing up, but I don’t remember these specifically. Now I need to ask her about them. I love when food connects people through history. It’s amazing that way, isn’t is?

    Reply
    • Edyta

      April 10, 2018 at 12:31 pm

      It is amazing! So happy to hear that your grandmother is Polish. Ask her about these rolls. I’m curious if she remembers them too.

      Reply
  2. Sara

    April 10, 2018 at 12:40 pm

    5 stars
    These rolls look perfect, I remember eating something similar on a European vacation. Can’t wait to make them for my family this weekend!

    Reply
    • Edyta

      April 10, 2018 at 12:41 pm

      I hope you will like them Sara 🙂

      Reply
  3. traci

    April 10, 2018 at 1:09 pm

    5 stars
    Just pinned this gorgeous recipe…and you have given me bread roll goals! I love it that you’re using a starter, because as a former baker, I know the quality it lends to any baked goods! Can’t wait to try this one out sometime…thanks for the recipe inspiration 🙂

    Reply
    • Edyta

      April 10, 2018 at 1:19 pm

      Thank you so much Traci. Let me know how they come out for you 🙂

      Reply
  4. Amanda

    April 10, 2018 at 1:36 pm

    5 stars
    These rolls are making my mouth water! Your son is adorable btw 🙂

    Reply
    • Edyta

      April 10, 2018 at 1:39 pm

      Thank you Amanda! 🙂

      Reply
  5. Rae

    April 10, 2018 at 1:40 pm

    4 stars
    My (German) great grandmother made something that looked like these rolls… I don’t remember what they tasted like because I was pretty young when she passed away, but I remember loving them. I can’t wait to try these and see if they jog my memory!

    Reply
    • Edyta

      April 10, 2018 at 1:41 pm

      Thanks Rae. I hope you will like them 🙂

      Reply
  6. Claudia Lamascolo

    April 10, 2018 at 1:45 pm

    fabulous instructions thank you so much for sharing such a beautiful recipe and that baby is gorgeous!

    Reply
    • Edyta

      April 10, 2018 at 1:47 pm

      Thank you so much Claudia 🙂

      Reply
  7. Emma Head

    March 18, 2019 at 11:04 pm

    5 stars
    Just had to say your instructions are amazing! So many blog posts leave me wondering if I’m doing something right. I love all of the pictures that walk you through so thoroughly. Excited to make these next week 🙂

    Reply
    • Edyta

      March 19, 2019 at 1:15 pm

      Thank you so much, Emma! I really appreciate your feedback. I’m trying to make my recipes as easy to follow as possible. I’m so happy that you found useful 🙂

      Reply
  8. Ruth

    November 14, 2019 at 1:13 pm

    3 stars
    I made these roll just a few minutes ago and they look great in the outside. some kind of hard because I believe the temperature of the oven is very strong. 425F for 20 minutes… It should be 375 or 350. Some kind of salty too. MY oven is Samsung and is 7 years old. just in case. Eating one right , not bad ,but the bottom is some burned. It could be because I put some flour in the pan?? Not really fluffy but eatable.

    Reply
  9. Justyna

    April 20, 2020 at 7:05 pm

    5 stars
    Hi Edyta,

    I just made your rolls and they are delicious! I grew up with this taste so I am really happy I came across your blog. Out of curiosity – how do you make your rolls square? When I took the dough out of the call it was totally round so I cut it like pizza and then I had to work on it a bit to make them round. Also, the dough dried a bit on top while it was rising (I had it covered with a cloth but it didn’t seem to help all that much) so I would have to work on it some even if it wasn’t for the shape. How did you do it that yours did not dry?

    Reply
    • Edyta

      April 25, 2020 at 10:40 am

      Try covering them with plastic wrap. It might help.

      Reply
  10. Caroline Tan

    April 22, 2020 at 8:49 pm

    Making double portion now for the first time. All by hand. Dough is resting. Hope to see it doubled in size in 45 minutes.

    Reply
  11. Caroline Tan

    May 27, 2020 at 10:21 am

    5 stars
    This is one of the best and easiest bread rolls ever. Since I found it a month ago, I’ve made it every week, double portion, 12 rolls per portion, making 24 rolls that last 2 days with my family.

    Reply
  12. Ira

    August 1, 2021 at 2:11 am

    5 stars
    hello from Sweden. I am in Wroclaw a lot and yes, taste just like yours =) big thanks for the recipe =) !!!

    Reply
    • Edyta

      August 5, 2021 at 4:15 pm

      Great. thanks!

      Reply
  13. Mark Johnson

    October 26, 2021 at 2:15 am

    1 star
    Dough came out too stiff. You should list ingredients in grams not cups.

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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