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Breakfast rolls with one cut up and with spreader butter

European Breakfast Rolls

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
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. 
Print Recipe



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


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


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!


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