Kifla (Bread Roll)

Fluffy Kifla Bread Rolls Recipe | Bulgarian Comfort in Every Bite

I still hear my aunt’s laugh echoing from the kitchen of her Sofia apartment when I first tried my hand at kifla. The dough smelled like a warm hug, and the way those little rolls puffed up in the oven felt like a tiny miracle. Those moments are why I keep making them, even when life gets crazy busy between school drop‑offs and laundry piles.

Kifla isn’t just a bread; it’s a slice of everyday Bulgarian tradition. My family would serve them at Sunday gatherings, dusted with powdered sugar or drizzled with honey, and they’d disappear faster than the gossip at a village wedding. If you’ve ever wondered how a simple roll can carry so much history, you’re in the right spot.

Here’s the secret that makes these rolls so tender: a splash of yogurt and a gentle hand. No fancy mixers, no endless kneading—just a few minutes of patience while the yeast does its magic. Trust me, the first time you pull a fresh batch from the oven, the kitchen will fill with a scent that feels like home, no matter where you are.

So grab a mixing bowl, roll up your sleeves, and let’s bring a little piece of Bulgaria to your kitchen. These kifla rolls are perfect for breakfast, a midday snack, or a sweet treat with coffee. And if they don’t turn out perfectly the first time—hey, that just means you’ve got an excuse to eat more honey‑glazed rolls while you try again!

Instructions

1. Warm the milk in a small saucepan until it’s just shy of boiling, then let it cool for a minute.
2. In a large bowl, combine the warm milk, yeast, and half the sugar. Let it sit for 5 minutes until foamy.
3. Add the eggs, yogurt, melted butter, remaining sugar, and salt to the yeast mixture. Stir until smooth.
4. Gradually whisk in the flour until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until it’s soft and pliable.
5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten gently and place a teaspoon of ground almonds in the center if you’re using filling.
7. Fold the edges over the filling, pinch to seal, and roll each sealed ball into a smooth round.
8. Arrange the rolls on a parchment‑lined baking sheet, cover, and let them rise another 30 minutes.
9. Preheat the oven to 350°F (175°C). Bake the rolls for 12‑15 minutes, until golden brown.
10. If you like a sweet finish, brush the warm rolls with honey while they’re still hot.
11. Serve them fresh, maybe with a dusting of powdered sugar, and enjoy the buttery, fluffy goodness.