Slovenian jam filled rolls (Buchteln)

Fluffy sweet rolls filled with jam! Perfect for brunch and the holidays. Can be made ahead and frozen.



For the dough

  • 1 cup (240 ml) full fat milk 
  • 2 teaspoons instant or active dry yeast 
  • 3 2/3 cups (490 g) all purpose flour, plus more for kneading
  • 1/4 cup (50 g) granulated sugar
  • 3 tablespoons (45 g) unsalted butter, melted
  • 2 large eggs, whisked
  • 1 teaspoon fine sea salt 
  • 1 teaspoon lemon zest
  • 1 tablespoon (15 ml) dark rum
  • vegetable oil, for greasing the bowl

For the rolls

  • 3 tablespoons (45 g) unsalted butter, melted
  • about 1 cup of jam of your choice (I use rosehip) 
  • butter, for greasing the pan
  • powdered sugar, for serving (optional) 


  1. Make the dough: Place milk in a heatproof bowl and warm it up on the stove or in your microwave, until it’s warm but not hot to the touch. Gently stir in yeast and allow it to dissolve.
  2. Transfer flour to the bowl of your stand mixer (or use a large bowl for hand-mixing). Pour in the milk with yeast, sugar, melted butter, whisked eggs, salt, lemon zest and rum. Using a dough hook (or a wooden spoon if mixing by hand), mix the ingredients on low speed until the dough starts to take form.
  3. Knead for about 5 minutes, until the dough is starting to form a ball and is pulling away from the bowl. If it’s too sticky and isn’t coming together in a lump, add flour tablespoon by tablespoon until it is.
  4. Transfer the dough to a large, lightly oiled bowl. Cover it with a kitchen towel and let proof in a draft-free area until doubled in size, about 1 to 1 1/2 hours.
  5. Make the rolls: Transfer the dough to a lightly floured surface and roll it out into a rectangle,  about 1/2 inch (1 cm) thick, measuring approximately 12×16 inches (30×40 cm). Slice it into 12 squares.
  6. Place about a tablespoon of jam in the center of each square. Lift and pinch the opposing ends together, as if you are making a little package, to close all the openings and keep the jam inside. Gently shape them into balls.
  7. Place the rolls in a buttered 9×13 inch (23 x 33 cm) baking pan, pinched side down. Cover with a kitchen towel and let proof for 30 minutes. Preheat the oven to 350°F (175°C).
  8. Gently brush the rolls with melted butter right before baking (keep leftover butter for later). Bake in the center of the oven for 25-30 minutes, until the tops are brown and the rolls sound hollow when tapped.
  9. Using the leftover melted butter, brush it over the hot rolls. Serve rolls warm or at room temperature but not hot (as the jam can burn you). Sprinkle with powdered sugar if desired.


Make ahead

  • Once you make the dough and put it in an oiled bowl, you can cover it and let it rise in the refrigerator overnight. Continue with the recipe the next day, but keep in mind the rolls may take longer to rise prior to baking, as the dough is cold.
  • You can freeze freshly baked rolls once they cool to room temperature. Wrap the whole batch well or wrap each roll individually and place in a bag. Thaw on the counter overnight (or in you microwave if possible).

Keywords: yeast rolls, sweet bread