Savory Chelsea Buns

Savory Chelsea Buns

The dough used to bake these delicious savory chelsea buns is very similar to the dough used in my chocolate rolls. Should you want to make sweet chelsea buns, I would even recommend you to use this instead.

In principle, you can fill the chelsea buns with anything you like. I chose ham and green onions for this version. For this I let the Katenschinken crips up in a pan and then sautéed the finely chopped onions with it.

To prevent the rolling of the dough from becoming a very sticky affair, we let the filling cool to room temperature. A little tip for cutting the dough roll: use a bread knife and cut the individual snails in a slow, sawing motion. This way you’ll get a nice swirl and not a crushed end.

Have fun cooking!

Savory Chelsea Buns


  • 325 g flour
  • 125 ml milk
  • 1 sachet dry yeast
  • 1 tsp. sugar
  • 50 g butter at room temperature
  • 1 egg for the dough
  • salt pepper
  • 75 g cottage ham
  • 3 spring onions cut into rings
  • 1 egg separately for coating


  • Leave milk with sugar and yeast for about 10 minutes until bubbles form on the surface. Knead into a dough with flour, butter, one egg and salt. Let rise in an oiled bowl until doubled in volume, about 60 minutes.
  • In a small skillet, render the ham until not too crispy. Remove from pan and sauté the scallions for about 8 minutes. They should not brown. Allow both to cool.
  • Briefly knead the dough and roll out into a 28 cm by 36 cm rectangle. Brush with egg white. Spread the filling on the dough, season and roll up over the short side. Close the seam well. Using a bread knife, carefully cut the roll into 12 slices. Let rest on a baking sheet for another 30 minutes.
  • Meanwhile, preheat the oven to 200 °C top/bottom heat. Brush the snails with egg yolk and bake for 18 minutes until golden brown.