About the Recipe
Swiss Weggli are popular throughout Switzerland and can be found in bakeries across the country. They are particularly associated with Swiss breakfast culture and are often enjoyed with butter, jam, honey, or cheese.
The history of Swiss Weggli dates back centuries when bread was a staple food in Swiss households. The word "Weggli" itself means "little bread" in Swiss German. These rolls were traditionally made with simple ingredients like flour, yeast, milk, and butter, making them accessible to households of all economic backgrounds.
While the exact origin of Swiss Weggli is unclear, they are deeply rooted in Swiss culinary tradition and are beloved by locals and visitors alike. Over time, variations of the recipe have emerged, but the basic concept of a soft, slightly sweet bread roll has remained consistent. Today, Swiss Weggli continue to be enjoyed as a comforting and delicious part of Swiss cuisine.
For me, these little breads bring back childhood memories of when I would visit my grandparents in Zurich during my summer holidays. Fresh Weggli were always a part of the breakfast table. I loved how they were a one portion bread and that their center line made it easy to split in half. The soft texture of these buns easy to bite through. They are the kind of buns that are easily packed when going for a hike in the mountains. And best of all, the best snack you could have is if you pair these breads with a stick of Swiss chocolate (yes, that's right, chocolate). No wonder these breads made such a lasting impression on me ; )
Now in my adulthood, I love how easy these breads are to make. Fresh bread baked at home is a treasured snack to be savored at any time of day.
So let's dive in now and make Weggli together.
Ingredients
500g bread flour
1 tsp salt
1 tbsp sugar
7g active dry yeast
300ml warm milk
50g butter, softened
Additional butter for brushing
Preparation
In a large mixing bowl, combine flour, salt, and sugar.
In a separate small bowl, dissolve the yeast in warm milk.
Make a well in the center of the flour mixture and pour in the yeast mixture.
Add the softened butter to the bowl.
Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball.
Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll.
Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through).
This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture.
Cover with a clean kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 400°F (200°C ).
Brush the risen dough balls with melted butter. This will give them that glossy golden finish.
Bake for 15-20 minutes or until golden brown.
Remove from the oven and let cool on a wire rack before serving.
