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.
➜ Pronunciation
Listen to the pronunciation of this Czech recipe name! I have recorded a short audio clip where you can hear it: Kosti všech svatých and Dušičky. Enjoy the authentic Czech!
➜ Notes on ingredients

- Flour: I used Czech hladká flour, which is equivalent to all-purpose flour in the USA and plain flour in Canada, the UK, and Australia. Be sure NOT to use self-rising flour. Read about Czech flours and their substitutions.
- Unsalted butter: Czech butter contains 82% milk fat. If you are outside Europe, try finding a European-style butter. My community recommends these brands for baking: Land O' Lakes, Kerrygold Pure Irish Butter, and Cabot—they work very well.
- Topping: Before baking, I brush the pastry with a beaten egg for a beautiful shine, then lightly sprinkle the top with poppy seeds—a staple in Czech cuisine. You can skip the poppy seeds if you prefer, though their symbolism in this recipe is a nod to the earth where the departed rest.
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
➜ 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 1/2 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.
Tried this recipe?
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Czech All Saints' Day Rolls
Tap or hover to scale
Ingredients
Yeast starter
- ½ cup milk warm 110-115°F / 43°C
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
Making the yeast dough
- 3 cups all-purpose flour
- 1 egg
- ⅓ cup milk warm 110-115°F / 43°C
- ½ stick unsalted butter melted, but not hot
- 3 Tablespoons granulated sugar
- ¼ teaspoon salt
Topping
- ½ egg
- 2 teaspoons poppy seeds
Instructions
- Yeast starter: Mix 1/2 cup milk (lukewarm), 1 teaspoon granulated sugar, and 2 teaspoons active dry yeast, and let it rest in a warm spot until foamy—about ten minutes. This confirms the yeast is active, so your dough will rise well.
- In a mixing bowl, combine 3 cups all-purpose flour, 1 egg, 1/3 cup milk (lukewarm), 3 Tablespoons granulated sugar, 1/4 teaspoon salt, and 1/2 stick unsalted butter (melted but not hot!). Add the activated yeast. Knead with a stand mixer with a dough hook attached on medium speed for 10 minutes until the dough is elastic and feels slightly sticky.
- Transfer the dough to a lightly floured surface, shape it into a ball, and place it in a clean bowl. Cover with plastic wrap and let it rise for about an hour, or until doubled in size.
- Turn the dough on the work surface and divide it into 10 equal pieces. Shape each piece creatively. Check this recipe card below for ideas.
- Line a baking sheet with parchment paper. Place the shaped dough pieces on the sheet, leaving at least 1 1/2 inches (4 cm) of space between each. Cover with a clean tea towel and let rise in a warm place for 30 minutes.
- In a deep bowl, beat the egg with a fork. Brush it over the proofed shapes, do not press too much. Sprinkle little poppy seeds on top.
- Preheat the oven to 390 °F. Place the baking sheet with the shapes in the oven and bake for 15 minutes. Remove from the oven and let them cool.
Notes
- The basic recipe makes about 10 rolls.
- 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.
- 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!
- 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:
- 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.
Charlotte
I made these for All Souls' Day and everyone loved them. They were beautiful and buttery, and super fun to shape. Thank you!