Warm up your weekend kitchen with these Eastern European pull-apart breakfast yeast rolls filled with jam or preserves. Buchty (pronounced booktee) can be made in less than 2½ hours or the dough can be made a day in advance and refrigerated. Just bring the dough to room temperature before shaping and filling with the jam, let rise and bake as directed in the recipe below



2 cups milk, lukewarm
1 cup sugar
1 package yeast (instant or regular)
1 tablespoon salt
3 eggs
8 ounces butter, melted
7-8 cups all purpose flour
about 8-10 ounces fruit jam or preserves (raspberry, plum or cherry work very well)

4 tablespoons melted butter for brushing before baking

Place in a cup 2 tablespoons of sugar and  sprinkle the yeast on top.  Fill cup with lukewarm milk and let yeast proof a few minutes.  Whisk the eggs and yeast together. 

In a alrge mixing bowl place 3 1/2 cups flour and the egg/yeast mixture. Add a little of the butter. Mix. Alternate adding flour and butter mixing after each addition. Beat well until dough is satiny and smooth and starts to pull away cleanly from sides of bowel (a little more flour may be added to reach proper consistency).  Cover with clear wrap or towel and place in a warm, area until double in bulk.

Lightly flour your work table. Take a tablespoon sized ball of dough working with your fingers to shape it into a circle, flattening as you go. Place a teaspoon of filling into the center. Bring up sides and pinch to seal. Place pinched side down in a greased 9 x 12 inch baking pan Continue forming more rolls placing them in the pan next to each other until pan is filled. 

Let rise approximately ten minutes. Brush with melted butter and bake in 350 degree oven for 20-25 minutes until tops are lightly brown. Remove from pan. Cool. Dust with powdered sugar to serve.


    • Sally Misencik
    • January 14th, 2011

    I’m so glad to get a recipe in the measurements I’m accustomed to. I do so want to get proficient in grams as a measure but until I do, this recipe is much appreciated. Has anyone used a bit less sugar or less butter? It may not work but I’m curious. Thanks for this recipe. Sally Misencik

    • Hello Sally…This recipe makes a very large batch so the recipe may seem like it has a large amount of sugar and butter, but you could certainly reduce the amount of sugar to 1/2 cup with good results. The butter is more critical to the final texture and while I’m sure you could reduce that by a tablespoon or two, I wouldn’t cut it back much more than that. When our ancestors were making recipes like this back in the old country, they obviously weren’t concerned with calories and cholesterol.lol! Thanks for stopping by and if you do reduce those ingredients please let us know the results!

  1. Oh my, I just love bread so much! And these look so yummy….

  2. This looks wonderful. -Tien

  3. I was almost afraid to click on this because I didn’t know what it was, but decided to cast all caution to the wind and boy, am I glad! This is a wonderful recipe. I can just smell them baking…

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