Poznań Split Rolls

Name: Poznań Split Rolls (Bułki Poznańskie)
Cook time: 12 min
Total time: 12 min
Cuisine: Polish
Ingredients: All of the Poolish; 4 cups [500 g] bread flour; 1 Tbsp [20 g] light barley malt syrup; 1 egg yolk; 2¼ tsp [7 g] instant yeast; 1½ tsp [10 g] kosher salt; ¾ cup plus 3 Tbsp [225 g] water; 1 Tbsp [14 g] sunflower oil

Bułki Poznańskie

Preparation info

Makes
9
rolls

Difficulty
Easy
Ready in
15 min

Appears in

Dobre Dobre

By Laurel Kratochvila

Published 2025

About

Bułki Poznańskie, or Poznań rolls, are simple split white yeast buns. An in-country source who wishes to remain anonymous told me, “They have to look like butts.” A thin, crispy crust and a very light and soft crumb make this an ideal sandwich or dinner roll.

Ingredients

Poolish

¾ cup plus 1 Tbsp [100 g] bread flour

Europe
Poland
Bread
Vegetarian
Eastern Europe

Method

Begin by preparing the poolish. If baking in the morning, start the night before. If baking in the evening, start in the morning. Mix the flour, yeast, and water into a paste, then cover loosely with a tea towel and leave to ferment for 6 to 12 hours. It will bubble and double in size.

When the poolish is ready, mix the dough. In the bowl of your stand mixer fitted with the dough hook a