Kefir Rolls

Soft, fluffy, and impossible to resist; I just had one for breakfast.

Kefir Rolls

Recipe by Anna BembryCourse: BreakfastCuisine: PolishDifficulty: Simple


Prep time


Baking time



Soft, fluffy, and impossible to resist.


  • 460 g / 16.2 oz all-purpose flour

  • 1 egg

  • 1 teaspoon salt

  • 300 ml / 10.1 fl oz plain kefir

  • 2 tablespoons sunflower, canola, or olive oil

  • 1 teaspoon honey (alternatively 1 teaspoon sugar)

  • 14 g / 0.5 oz fresh baker’s yeast or 7 g / 0.2 oz active dry yeast


  • Crumble the yeast into the kefir, add honey, and stir until the yeast is dissolved. Set aside for a few minutes.
  • Meanwhile, in a large mixing bowl, combine flour, salt, egg, and oil. Pour in the kefir mixture and knead the dough with an electric mixer, fitted with hooks, for 4 – 5 minutes at medium speed. The dough should be slightly sticky. Cover the bowl with a clean kitchen towel and set it aside to rise for 1 hour, at room temperature.
  • Transfer the dough onto a flour-dusted workspace, form a long log, flatten it slightly, and cut it into 12 small or 8 large pieces. Place the rolls onto a baking sheet, lined with parchment paper, cover them with a kitchen towel and set aside to rest for 25 minutes.
  • Preheat the oven to 200C / 400F. Bake the rolls for 15 – 20 minutes until golden.
  • Transfer the rolls together with the parchment paper onto a wire rack and allow to cool down before serving.


  • Stored in a plastic bag, the rolls stay fresh for up to 4 days.

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