Soft Break Cakes

READY IN: 1hr 5mins
Recipe by Podkayne

Adapted from "Classic Vegetarian Cuisine" by Rosemary Moon. Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls. Cook time includes resting time.

Top Review by DuChick

We really liked these! Much like a biscuit or a sandwich roll, we enjoyed these alongside our steak dinner tonight. Tomorrow, one of these little cakes will make for a great sandwich in my lunchbox. I did have to add about 1/4 cup more flour in order to knead the dough. It was just too sticky. I loved that this recipe doesn't require rolling and cutting. Easy and healthy! Thanks for sharing!

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Lightly grease a cookie sheet.
  3. Warm milk and butter to 100-120°F.
  4. In a small bowl, combine milk mixture, yeast, sugar, and egg.
  5. In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
  6. Knead gently until smooth.
  7. Form 6 to 8 round cakes.
  8. Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
  9. Bake about 15 minutes. If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.

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