Bosna Rolls

“Reader request”

To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans.

For those that don’t know- the Bosna is a specialty consisting of a sliced, toasted white bread roll, two pork sausages, chopped onion, ketchup, and curry powder, all wrapped in white paper.

Some info about Bosna rolls:

  • Short baking time
  • Butter makes the crust soft and therefore perfect for toasting
  • Fine pores
  • Dough size of 100g
  • Long and cold proof means flavor
  • Ideally suited for par-baking (stored in the freezer)


Total Recipe

1000gWheat flour Type 550/700100%

Pre-dough: Pate Fermentèe

200gWheat flour Type 550/700
100gWater 15°C

Dissolve the yeast in water and mix with the flour and salt in the mixer for 3 minutes. Subsequently, cover and let rise for 2 hours at room temperature, then store in the refrigerator until ready to use (15-35 hours).

Main dough

800gWheat flour Type 550/700
440gWater 4°C
(Pate Fermentèe)
20gMalt (inactive)


  • Dissolve yeast in water and then mix with the rest of the ingredients in the mixer for 6 minutes on slow and 5 minutes on fast.
  • After making the dough let is mature for 20 minutes.
  • Afterwards, weigh out into 100g dough pieces and roll into round dough balls.
  • Let it relax for another 15-20 minutes.
  • To shape the dough, roll it out into a small oval. Then roll it up with tension and place on a baking tray with the seam-side down.
  • Final proof follows either at room temperature or in the refrigerator at 4-5°C for 12-18 hours (cover with plastic in the refrigerator)
  • Spritz with water before baking.
  • Bake the Bosna Rolls at 245°C with steam / 12-14 minutes.
  • After baking, let them cool and cover with plastic until ready to use.