You absolutely can substitute all-purpose flour with bread flour 1:1. The ones made with bread flour may be a little chewier than the all-purpose flour ones but I’m sure they’ll be delicious.

Hi Julie! You can use raw milk and scalding it will make the dough a little fluffier but will turn out if you don’t. The filling is sweet but I just used a smear in it so it is well balanced. These rolls freeze super well! I just put them in an air-tight container or a reclosable freezer bag. I hope you’ll stop back and let me know what you think. Thank you for stopping by!

1) I do use raw milk. I’ve never had issues with it keeping dough from rising. Should I still scald it to 180 degrees?
2) How would you rate the sweetness level on the filling?
3) Can you freeze these?

Thank you!!

Hello Guy! The dough is rolled thin like a cinnamon roll so not “windowpane” thin. I’ve made this recipe where I got 9 large rolls and 12 large rolls depending on how the dough rose and how thin I rolled it. As long as they’re all rolled to the same thickness, they will bake the same and that’s the most important thing. It’s not a fussy recipe and there’s a video in the recipe card that may help as well. I hope you’ll stop back and let me know how it went! Thank you!

Oh my gosh, Misty I can’t be more grateful for your comment. I LOVE the memories that food invokes and the family stories that go with their recipes. I can’t wait for you to give these a try and let me know if they’re like your Grandmothers. We also have a nut roll recipe that’s been in our family (Italian side) for almost 100 years. They may be close to what your grandmother made too? https://hostessatheart.com/nut-rolls-recipe/. Sometimes it’s hard knowing what to call a recipe because the same recipe can be called 4 different things depending on the origin of the family making them. Thank you! Julie

I grew up with these. My German Grandmother would make so many at Christmastime that she would freeze them and hand them out through February!

But I couldn’t find anything online, except the Kipferl pastries. I assumed that her family must have made them with bread dough instead of pastry dough because they were poor.

My grandmother was Hessen. In Hesse, they soften the “R” sound….the closest I could ever find was Kipferl, so I assumed it must be the “Kipfel” I grew up with, only the R was so soft you could barely hear it. I can double check with my aunt, but I think “Kipferl” is how they spelled this only it sounds like Kipfel.

But the last time I looked to try and find this recipe, I could find the plain Kifli and the pastry Kipferl, but not what I grew up with. I have such vivid memories of her making this. She would spend two days making it, she made so many!

I friend was asking me if we made lebkuchen, and I said no, we always made this instead when I was growing up (we bough the lebkuchen). When I tried looking up the links for her that I have found in years past, I found this article you posted here just a few months ago!!

I exclaimed aloud when I saw you page, so much so my husband came to see what was the matter!

But nothing is the matter, nothing was wrong. This is so right.

I thank you so deeply for sharing this, you will never understand quite what this means to me. THANK YOU.

Thank you so much Shailaja!