Czech All Saints' Day Rolls

Czech ceremonial rolls baked on All Saints' Day to honor loved ones who have passed.

Course Sweet Pastry

Cuisine Czech

Keyword Sweet Yeast Dough

Prep Time 20

Cook Time 15

Resting time 1 30

Total Time 2 5

Servings pieces

Calories 221kcal

Yeast starter: Mix ½ 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, ⅓ cup milk (lukewarm), 3 Tablespoons granulated sugar, ¼ teaspoon salt, and ½ 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 ½ 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.

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.