Bulgarian Sweet Rolls Bread - Your Easy Homemade Recipe

Ever wake up craving that old-world sweet bread, the kind that tastes like a hug from grandma? That's exactly the feeling Bulgarian Bliss: Buhtla Delight brings! In Bulgaria, this special enriched sweet bread is called Kozunak, and it's a cherished part of holiday breakfasts and family gatherings. While traditionally baked as a large braided loaf, we've adapted this beloved classic into irresistible, soft, pull-apart sweet rolls bread – perfect for your breakfast table, brunch spread, or any time you need a little sweet treat.
This isn't just any recipe; it's a single, easy-to-follow recipe designed to make baking homemade bread simple and fun. You'll master a delicious enriched dough, learn all about handling active dry yeast, get tips for prepping ahead, and discover the best ways to serve these delightful sweet rolls bread. Get ready to fill your kitchen with the scent of tradition and create some truly good yeast rolls!

Ingredients

• For the Core Dough:
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• 1 cup (240ml) warm whole milk (105-115°F / 40-46°C)
• ¾ cup (150g) granulated sugar, divided (¼ cup for yeast, ½ cup for dough)
• 4 ½ to 5 cups (540-600g) all-purpose flour, plus more for dusting (or use half bread flour for a chewier texture)
• 2 large eggs, at room temperature
• ½ cup (113g) unsalted butter, melted and cooled
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• Optional Flavor Add-Ins & Toppings:
• ½ cup raisins or golden raisins
• 1 teaspoon lemon or orange zest
• 2 tablespoons sliced almonds or pearl sugar, for sprinkling
• 1 egg, beaten (for egg wash)
• Light sugar glaze or simple syrup (for brushing after baking)

Directions

1. Proof the YeastIn a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and ¼ cup of granulated sugar. Sprinkle the active dry yeast over the top. Stir gently and let it sit for 5-10 minutes. The mixture should become foamy and creamy on top, indicating the yeast is alive and ready to work!
   1. If it doesn’t foam, here’s what to do: Your milk might have been too hot or too cold, or your yeast might be old. Discard the mixture and start over with fresh yeast and properly warmed milk.
2. Mix the Enriched DoughOnce your yeast is foamy, whisk the 2 eggs, remaining ½ cup of granulated sugar, melted and cooled butter, and vanilla extract into the yeast mixture. Gradually add 4 cups of the all-purpose flour and the salt, stirring with a wooden spoon or a dough hook on low speed until a shaggy, somewhat sticky dough forms.Knead Until Smooth & ElasticTurn the dough out onto a lightly floured surface (if kneading by hand) or attach the dough hook to your stand mixer. Knead for 8-10 minutes (by hand) or 6-8 minutes (stand mixer on medium-low speed), adding small amounts of flour only if the dough is excessively sticky. The dough should become smooth, elastic, and slightly tacky to the touch. It should pass a simple windowpane test: stretch a small piece of dough; if it stretches thin enough to see light through without tearing, it's ready. If adding raisins or citrus zest, knead them in during the last minute.
3. First RiseLightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has almost doubled in size. It's ready when you can gently poke it with a floured finger, and the indentation remains.
4. Shape Into Sweet RollsGently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. For pull-apart sweet rolls, roll each piece into a smooth, round ball. Grease a 9x13-inch baking pan. Arrange the dough balls snugly in the prepared pan, leaving a little space between them for expansion.
   1. Optional short note: For a more traditional look, you can braid some strands and nestle them on top of the rolls, but the pull-apart method is just as delicious!
5. Second RiseCover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls puff up in a warm place for another 45-60 minutes, or until they're touching each other and look light and pillowy.
   1. Quick “don’t over-proof” tip: Don’t let them rise so much they start to look bubbly or deflate easily; this can lead to a less tender roll.
   BakePreheat your oven to 350°F (175°C). In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Gently brush the tops of the risen rolls with the egg wash. If desired, sprinkle with sliced almonds or pearl sugar.Bake for 25-30 minutes, or until the tops are deep golden brown and the rolls sound hollow when tapped. An instant-read thermometer inserted into the center of a roll should read around 200-205°F (93-96°C).Cool, Glaze & ServeRemove the pan from the oven and let the rolls cool in the pan for 10-15 minutes before transferring them to a wire rack. While still warm, you can brush them with a light sugar glaze or simple syrup for extra shine and sweetness. Encourage serving warm with a pat of butter, a drizzle of honey, or your favorite jam for a truly delightful sweet treat for breakfast.