I’ve decided to share with you one of my favorite recipes from childhood – bun rolls, or as we in Bosnia call them Kifla – /kǐːfla/. This is my Mom’s recipe, and she was really glad that I wanted to share her recipe. Bun rolls are one of the favorite Balkan breakfasts, and we usually consume them whit yogurt while they are still warm. Most of the people are buying kiflas (bun rolls) in bakeries, but I believe that they are worth of learning how to make them. And I was lucky enough because my Mom taught me this perfect and very simple recipe, that make these bun rolls so soft and fluffy.
These Bun Rolls remind me of Childhood
When I was a little girl (I wasn’t even in school yet) my Mom started making these exact bun rolls for me and my brother. I can’t really remember, but I believe that she used to make them almost every day. We even loved watching her kneading the dough, and rolling them. She would also give us a little bit of dough to play and roll our own kiflas, and then bake them as well. No wonder why we both love to cook.
Perfect for freezing
This recipe is enough for making 16 bun rolls, and they are perfect for serving at dinner parties. They are so soft and fluffy, and everyone will love them and ask you where did you get the recipe (PLEASE share it with your friends!).
Every time when I make bun rolls, I double the recipe and make extra. The first reason I do that is because they tend to be eaten very fast. The second reason is so I can freeze them, and have them for breakfast. All I need to do is pop them in the microwave for 1 minute, and they come out fresh. Like I just baked them. And then I take some of my Homemade Greek Yogurt, and enjoy the perfect and very light breakfast. YUM!!! (my mouth started watering!!!)
The process of making Bun Rolls
Whenever I try to describe the process of rolling the bun rolls, people get confused. I will try to make this as simple as possible.
First, of course, you need to make the dough, and let it rise until it’s doubled in size. Then you need to divide the dough into 16 dough-balls. Now comes the part that most of people fine tricky, but it is actually really simple.
To form your bun rolls, take one dough-ball and elongate it slightly between your hands. Lay it on the working surface and, using rolling-pin, first roll a tip away from you, and then roll the rest of the dough-ball towards you.
Roll your bun roll with your hands, as if you would roll a croissant, and there you go! Place it on prepared baking sheet. Repeat for the rest of the dough-balls. Practice makes it perfect and easier.
After they have doubled in size again, just give them a egg-white wash, sprinkle them with mix of different seeds and bake at 220°C for 12-15 minutes, and that’s it!
Now go and make your own bun rolls
Soft Bun Rolls
- 1 cup (250 ml) warm milk or water
- 1/2 cup vegetable oil
- 1 Tbsp active dry yeast
- 2 tsp sugar
- 4 cups (500 g) all-purpose-flour or white spelt flour
- 1 tsp salt
- 1 egg-white (Optional)
- mixed seeds or salt for sprinkling (Optional)
- In a bowl combine milk (or water) with vegetable oil, sugar and yeast, and mix until yeast and sugar are dissolved. Set aside for 5 minutes to let yeast get activated (the bubbles start to form).
- In a big bowl combine flour and salt, and pour in the yeast mix. Knead with your hands (or in a standing mixer) for about 8-10 minutes. The dough should stop sticking to your hands, and should be soft and elastic.
- Cover with plastic foil and let sit in warm place for 1-2 hours, or until doubled in size.
- Line your baking sheet with parchment paper.
- After the dough is doubled, deflate it and form a ball. Divide it into four, and every quarter again into four, to get 16 pieces. Roll them into balls.
- To form your bun rolls, take one dough-ball and elongate it slightly between your hands. Lay it on the working surface and, using rolling-pin, first roll a tip away from you, and then roll the rest of the dough-ball towards you. Now, roll your bun roll with your hands, as if you would roll a croissant, and place it on prepared baking sheet. Repeat for the rest of the dough-balls.***
- Cover them with kitchen towel and let sit in warm place for 30 minutes or so, to rise a little bit.
- Preheat your oven to 220°C (425°F).
- Whisk slightly one egg-white and coat your bun rolls. sprinkle them with mixed seeds or salt, and put them into preheated oven.
- Bake bun rolls for 12-15 minutes, until they are golden and smell wonderful.
- Let them cool down for at least 10 minutes before serving. Enjoy!
*** If you are feeling lazy, you can skip the step 6 and lay dough-balls on the baking sheet as they are, and make regular dinner buns that are so fluffy and soft.
Did you enjoy this recipe? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.