Buchteln (Austrian Jam Rolls)
Soft, pillowy sweet rolls filled with jam and baked in a buttery pan until golden. A weeknight spin on the Austrian classic—no yeast rising required, thanks to a quick biscuit-style dough.
- Total time
- 25 min
- Servings
- 4
- Calories
- 412
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 6 tbsp butter, divided
- ¾ cup whole milk
- ½ cup jam (apricot, plum, or raspberry)
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar (for dusting)
Instructions
- 1
Mix flour, baking powder, and a pinch of salt in a bowl. Cut in 3 tbsp cold butter until mixture looks like breadcrumbs.
- 2
Stir in milk until a soft dough comes together. Knead 5 times on a floured surface, then roll into a 10×8-inch rectangle.
- 3
Spread jam evenly over the dough. Roll tightly from a long side, then cut into 4 equal rolls.
- 4
Melt remaining 3 tbsp butter in a 9-inch round cake pan or cast iron skillet. Stir in sugar and coat the bottom.
- 5
Place rolls seam-side down in the pan. Bake at 375°F until golden and puffed, about 12–15 minutes.
- 6
Cool 2 minutes, then dust with powdered sugar. Serve warm.
Tools you’ll need
- mixing bowl
- 9-inch round cake pan or cast iron skillet
- oven
- rolling pin
- knife
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