Austrian Sourdough Sweet Rolls (Sourdough Buchteln)
Tina BevkThese Austrian Sourdough Sweet Rolls, or Sourdough Buchteln, are a great (but still simple!) treat that brings the perfect balance of a light, fluffy texture with the rich flavor of sourdough brioche. Whether it’s for a cozy weekend breakfast or a special family gathering, these rolls are a crowd favorite in my experience.
The dough is soft and pillowy, filled with sweet fruit jam, and dusted with powdered sugar. It’s a recipe that is perfect for sharing with loved ones! And I’ve yet so meet a kid who doesn’t love them.
You might also want to try two more sourdough roll recipes: Brioche Sourdough Cinnamon Rolls and Mini Sourdough Walnut Rolls. Both are perfect for breakfast and dessert, and use exactly the same dough as a base.
Ingredients
- All Purpose Flour – The base of the dough, gives softness to the rolls.
- Active Sourdough Starter – Makes the dough rise and ferment.
- Milk, Sugar, Egg & Butter – They enrich the dough to make it tender and soft.
- Jam – For a sweet, fruity filling that makes these rolls “buchteln” – just use your favorite one!
See recipe card for quantities.
How to Make Austrian Sourdough Sweet Rolls
The Dough
In a stand mixer bowl, combine all dough ingredients except for the butter. Mix on low speed until no dry flour remains. Gradually add the butter, one tablespoon at a time, mixing well after each addition. Increase the speed slightly and mix for about 20 minutes until the dough becomes smooth, elastic, and almost pulls away from the bowl. Scrape down the sides, cover the bowl with plastic wrap or a damp tea towel, and let it rest for 30 minutes. Perform 2–3 sets of stretch and folds every 30 minutes.
Allow the dough to rise until it’s about 50% bigger, typically 6–8 hours at 72°F. The dough will puff up but not double in size.
Optional Cold Proof: For better flavor, cover the dough and refrigerate overnight (no more than 12 hours).
Shaping the Rolls
Gently deflate the dough and divide it into 12 equal pieces (about 52g each). Roll each piece into a smooth ball and let them rest for 15 minutes. Flatten each ball slightly and roll it into a 3–3.5 inch circle.
Place about 1 teaspoon of jam in the center of each circle, then gather the edges and pinch to seal. Avoid getting jam near the edges to ensure a proper seal. Roll into a smooth bun and keep covered while shaping the rest.
Baking
Grease a 9×13-inch baking dish with melted butter and arrange the buns inside, ensuring they are close together but not squished. Brush the tops with the remaining melted butter. Cover and let them rise until noticeably puffy, about 3–5 hours, depending on your kitchen temperature.
Bake at 375°F (190°C) for 20–25 minutes, or until the center bun reaches 185°F (85°C). If the tops brown too quickly, tent with foil.
Serve
Let the buns cool for 5–10 minutes. Optionally dust with powdered sugar or enjoy them as is!
Hint: For easier shaping, do the overnight cold proof! It not only makes the dough easier to handle but also gives the rolls a richer flavor without becoming too tangy. Just be sure not to leave it in the fridge for more than 12 hours if you don’t like a little extra sourness. I sometimes even leave the dough i the fridge for 2 days and it’s still yummy in my opinion, just a tiny bit more sour.
Baking Schedule
(Based on a morning bake—adjust timing to suit your routine!)
Day 1 – Evening
6:00 PM – Feed your sourdough starter if it’s not already active and bubbly.
8:00 PM – Mix the dough (everything except the butter).
8:15 PM – Start incorporating the butter, a little at a time.
8:30 PM – Knead/mix until the dough is smooth and elastic (about 20 minutes).
9:00 PM – Cover and let the dough rest for 30 minutes.
9:30 PM – Do the first set of stretch and folds.
10:00 PM – Second set of stretch and folds.
10:30 PM – Optional third set of stretch and folds, if needed.
11:00 PM – Cover the dough and place it in the fridge for overnight cold proof (8–12 hours).
Day 2 – Morning
7:00 AM – Take the dough out of the fridge and let it rest at room temperature for about 30 minutes.
7:30 AM – Divide the dough into 12 pieces, shape into balls, and rest for 15 minutes.
8:00 AM – Flatten, fill with jam, and shape into buns.
8:30 AM – Arrange in the buttered baking dish, brush tops with melted butter.
8:45 AM – Cover and let rise until puffy (this can take 3–5 hours depending on room temperature).
Day 2 – Afternoon
12:30 PM (or when puffy) – Preheat your oven to 375°F (190°C).
1:00 PM – Bake for 20–25 minutes, until golden brown and cooked through.
1:30 PM – Cool slightly, dust with powdered sugar if you like, and enjoy!
Substitutions & Variations
- For flour, you can swap out part of the all-purpose flour for spelt flour or whole wheat flour (up to 30%) if you’d like a slightly heartier roll with a nutty flavor. Just keep in mind it may make the dough a bit denser and the rolls not as fluffy.
- If you need to skip the egg, try using 3 tablespoons of plain yogurt or an egg replacer. The texture may be slightly different, but it still makes a soft dough!
- Apricot jam is traditional, but feel free to use your favorite! Plum, raspberry, strawberry, or even Nutella work great. You can also leave them unfilled and serve with jam on the side.
For the topping, dust with powdered sugar for a classic look, or drizzle with a simple glaze if you want a sweeter finish. You can even brush them with a little honey right after baking for a glossy top.
💭Crucial Success Tips
Use an active, bubbly sourdough starter – This makes all the difference! If it’s sluggish, the dough won’t rise as nicely.
Be patient with the rise – Sourdough can be slower than yeast, especially in cooler kitchens. The dough should look puffier and about 50% bigger before moving on.
Seal the rolls well – When filling the rolls, be sure to pinch the seams tightly so the jam doesn’t leak out while baking. Keep the jam away from the edges for a better seal, and don’t use lots of flour when shaping them.
FAQ
These are designed as sourdough rolls, so you do need an active starter for the recipe as written. But if you don’t have one, you can try a yeasted version by replacing the starter with about 7g of instant yeast and adjusting the flour and liquid slightly.
Yes, you can! After shaping the rolls and placing them in the baking dish, cover them well and pop them in the fridge overnight for the final rise. The next morning, let them come to room temperature and get nice and puffy (this may take 1–2 hours, depending on your kitchen) before baking.
You can also bake the rolls completely, let them cool, and then store them in an airtight container. They stay soft for a day or two at room temperature, or you can freeze them for longer storage. Just rewarm before serving, and they’ll be just as soft and cozy!
Austrian Sourdough Sweet Rolls (Sourdough Buchteln)
Ingredients
Dough
- 500 g all-purpose flour
- 100 g active sourdough starter
- 250 g milk
- 80 g sugar
- 60 g butter room temperature, soft
- 1 egg
- 6 g salt
Topping/Filling
- 5 tbsp apricot jam or any fruit jam you like
- 1/2 tbsp butter melted
Instructions
- In a stand mixer bowl, combine all dough ingredients except for the butter. Mix on low speed until no dry flour remains. Gradually add the butter.
- Increase the speed slightly and mix for about 20 minutes until the dough becomes smooth, elastic, and almost pulls away from the bowl.
- Scrape down the sides, cover the bowl with plastic wrap or a damp tea towel, and let it rest for 30 minutes. Perform 2–3 sets of stretch and folds every 30 minutes.
- Allow the dough to rise until it's about 50% bigger, typically 6–8 hours at 72°F. The dough will puff up but not double in size.
- Optional Cold Proof: For better flavor, cover the dough and refrigerate overnight (no more than 12 hours).
- Gently deflate the dough and divide it into 12 equal pieces (about 52g each). Roll each piece into a smooth ball and let them rest for 15 minutes.
- Flatten each ball slightly and roll it into a 3–3.5 inch circle.
- Place about 1 teaspoon of jam in the center of each circle, then gather the edges and pinch to seal. Avoid getting jam near the edges to ensure a proper seal. Roll into a smooth bun and keep covered while shaping the rest.
- Grease a 9×13-inch baking dish with melted butter and arrange the buns inside, ensuring they are close together but not squished. Brush the tops with the remaining melted butter.
- Cover and let them rise until noticeably puffy, about 3–5 hours, depending on your kitchen temperature.
- Bake at 375°F (190°C) for 20–25 minutes, or until the center bun reaches 185°F (85°C). If the tops brown too quickly, tent with foil.
- Let the buns cool for 5–10 minutes. Optionally dust with powdered sugar or enjoy them as is!
Notes
- Use an active, bubbly sourdough starter – This makes all the difference! If it’s sluggish, the dough won’t rise as nicely.
- Be patient with the rise – Sourdough can be slower than yeast, especially in cooler kitchens. The dough should look puffier and about 50% bigger before moving on.
- Seal the rolls well – When filling the rolls, be sure to pinch the seams tightly so the jam doesn’t leak out while baking. Keep the jam away from the edges for a better seal, and don’t use lots of flour when shaping them.
How To Store Austrian Sourdough Sweet Rolls (Sourdough Buchteln)
Once cooled At Room Temperature, you can store the rolls in an airtight container or wrap them well in plastic wrap. They’ll stay soft and fresh for about 1–2 days at room temperature. If they start to feel a little dry, a quick warm-up in the microwave (10–15 seconds) or a low oven will bring them right back to life!
If you need to store them a bit longer, pop them in the fridge for up to 4–5 days. Just make sure they’re well covered so they don’t dry out. Warm them gently before serving to soften them up.
Freeze the rolls! Once they’re completely cooled, wrap them individually or as a batch in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. To enjoy, thaw at room temperature and reheat in a warm oven (around 300°F / 150°C for 10–15 minutes) until soft and warmed through.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
