Czech All Saints' Bone Rolls

In the Czech Republic, November 1st and 2nd are all about honoring loved ones who have passed. The first is Den všech svatých (All Saints' Day), followed by Dušičky (Little Souls) on the second. For many, it is a time to visit family graves—but did you know that in the past, Czechs also baked ceremonial pastries to honor the deceased? Let me tell you more about this old tradition!

In this article: Short history of this recipe · The taste · Pronunciation · Notes on ingredients · Kitchen equipment · How to make these rolls · How to enjoy them · Storage

➜ Short history connected with the recipe

In the past, the All Souls' Day in the Czech lands always meant baking special bread rolls called "Kosti všech svatých“ (All Saints’ Bones) or "Dušičky." The whole family enjoyed these treats, but they often shared them with travelers, the poor, and beggars.

One Czech superstition was that on the eve of Dušičky, souls would come out of Purgatory for a bit of relief. Families of sinners were supposed to fill an oil lamp with butter so the souls could soothe their burns. People even drank cold milk—or splashed themselves with it—to cool the souls down.

Bread rolls were left out overnight, too, as it was believed some souls might stop by for a visit. The food was a way to help them regain strength for whatever hardships they were facing in Purgatory. Rolls were also crumbled over graves, sharing a meal with loved ones who had passed.

These bread rolls came in special shapes—some twisted like wreaths, others formed into S-shapes, or even shaped like little bones! Made with either a simple bread dough or a rich kolache dough, each region added its own unique twist.

Making these All Saints' Bone rolls is easy and fills your home with that cozy, nostalgic scent—just like Grandma's kitchen!

➜ What does it taste like

All Saints' Bones are delightful yeast pastries made with butter and eggs. A touch of sugar gives them a hint of sweetness without overpowering their flavor. Similar to brioche, these pastries have a beautifully golden exterior and a soft, airy interior. Other Czech pastries with a similar taste include Loupáčky crescents and Mazanec Easter bread.

➜ Notes on ingredients

➜ Kitchen equipment

To make the recipe, you will need the following kitchen equipment and utensils: ideally a stand mixer with a dough hook, a large mixing bowl, plastic wrap, a cookie sheet, and baking paper.

➜ How to make Czech All Saints' Day Rolls

Activate yeast

Combine the lukewarm milk, sugar, and yeast, and let it sit in a warm place until a foam forms on the surface—about ten minutes. This step helps confirm that the yeast is active, ensuring your dough will rise smoothly.

Make the dough

Place the flour, eggs, remaining warm milk, sugar, salt, and melted butter in a mixing bowl. Add activated yeast. Using a stand mixer fitted with a dough hook, knead on medium speed for about 10 minutes, until you have an elastic, slightly sticky dough.

NOTE: I kneaded the dough in a stand mixer with the dough hook attached. For more experienced home bakers, the yeast dough can be kneaded by hand in a bowl with a wooden spoon. Making the dough by hand requires more time and physical effort.

Resting

Turn the dough out onto a lightly floured surface and shape it into a ball. Place it in a clean bowl, cover with plastic wrap, and let it rise for about an hour, or until it has doubled in size.

My tip: How to quickly make the dough rise in the oven

Form the shapes

Turn the dough back out onto the work surface and divide it into 10 evenly sized pieces. Shape each piece creatively. Here are some traditional shapes for this recipe:

• Souls: Divide one piece of dough in half, roll each half into a thin strand, and twist them together. Shape into a ring, pressing the ends together firmly.
• Bones: Roll a single strand and twist it into an "S" shape. Alternatively, roll another strand, making it thinner in the middle, and cut both ends halfway. Slightly separate or twist the ends inward.
• Spinal Vertebrae: Divide one piece of dough into four equal parts. Roll each into a ball, then join them together in a row.

Each shape adds a unique, symbolic touch to your creation!

Second rise

Line a cookie sheet with baking paper. Arrange the shaped dough pieces on the sheet, leaving at least 1 ½ inches of space between each one. Cover with a clean tea towel and let them rise in a warm place for 30 minutes.

Egg wash and topping

In a deep bowl, beat the egg with a fork. Gently brush it over the proofed shapes, then sprinkle a little poppy seed on top.

Baking

Preheat the oven to 200°C (390°F). Place the baking sheet with the brushed shapes in the oven and bake for 15 minutes. Remove from the oven and let them cool.

The baked rolls should have a beautiful golden-brown surface; they shouldn’t be pale. They should be crispy on the outside and pillowy on the inside!

➜ How to enjoy the pastry

The "All Saints’ Bones" have a gentle sweetness, making them perfect to enjoy with a bit of butter and a drizzle of honey or jam. They are delightful for breakfast or paired with a good cup of coffee or tea.

➜ Storage

Like most yeast breads, these taste best on the day they are baked. But even the next day, the shapes stay soft and delicious.

• Room temperature: Once cooled, wrap in a pastry bag and use within 3 days.
• Refrigerator: Keeping them in a plastic bag in the fridge will extend their freshness up to 5 days.
• Freezer: Store in a zip-top bag and enjoy within 3 months.