About the Recipe
Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day.
If you’ve baked my Zopf or Maple Brioche, you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!)
Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter.
So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too.
Soft and Fluffy Texture: These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack.
Mild, Slightly Sweet Flavor: Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese.
Simple to Make: With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike.
Versatile and Customizable: Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack.
Ideal for Freezing and Reheating: Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness.
Traditional Swiss Delight: Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple.
What You'll Love
What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese.
What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll.
How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look.
Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two.
How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh.
Frequently asked Questions
Ingredients
500g bread flour ( 3½ cups)
1 tsp salt ( 1 tsp)
1 tbsp sugar ( 1 tbsp)
7g active dry yeast (2¼ tsp)
300ml warm milk ( 1¼ cups)
50g butter, softened (3½ tbsp)
Additional butter for brushing - as needed (about 1 tbsp)
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.
