The soft bread bows I propose to you today come from a “digital” inspiration. I saw this beautiful shape used to make cookies on the web, and I wanted to try it with bread. I absolutely loved the result also because the dough is really top-notch. I obtained very soft, scenic rolls, perfect for bringing an elegant touch to the table. They are ideal for buffets, appetizers, savory snacks, or simply when you feel like bringing a different idea to the kitchen. The bow shape makes them adorable even plain, but you can serve them with cold cuts, cheeses, spreads, and whatever inspires you. Simple and effective: one of those recipes you fall in love with immediately. I’ve already been asked to make them again!
Other “invite” bread recipes you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 45 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the bread bows
I used dry yeast, but you can replace it with fresh yeast if you prefer. In this case, use 15 g and dissolve it in lukewarm water before adding it to the flour.
- 4 cups type 1 flour
- 1 cup water
- 1.5 tsp dry yeast
- 3.5 tbsp dry white wine
- 3.5 tbsp butter
- 1.5 tsp salt
- milk
- paprika
Tools
I prepared the dough for these bread bows with the stand mixer, but you can use any other mixer. It is also possible to knead by hand, working the ingredients for a long time first in a bowl and then on the countertop.
- 1 Stand mixer
- 1 Bowl
- 1 Rolling pin
- 1 Pastry cutter 10 cm diameter
- 1 Brush
- 2 Baking trays
Preparation of the bread bows
Pour the flour into the stand mixer’s bowl, add the dry yeast, and mix with a small hand whisk.
Then, add the water and dry white wine and start kneading with the dough hook.
When the flour has absorbed the liquids, add the butter in pieces and the salt, and work until you obtain a smooth and homogeneous dough that sticks to the hook. You will feel how soft it is.
Transfer it to the countertop, shape a ball, and place it in a bowl. Cover and let it rise in a warm place protected from drafts until it doubles in volume. The rising time greatly depends on the ambient temperature and can vary from two to three hours.
After this first rise, transfer the dough to a lightly floured countertop, roll it out with a rolling pin to a thickness of 1/5 to 1/4 inches, and use the pastry cutter to cut out circles.
At this point, make two cuts in the lower part of the circle and another five as shown in the photo.
From each side, lift the central triangle, join the upper and lower triangles, and place the central triangle on top. I assure you it is easier to do than to describe.
Finally, fold the lower end upward and tuck it under the bow.
Place the bread bows on the baking sheet lined with parchment paper. Cover them and let them rise until they double in volume.
After this second rise, brush the top of the bow with a mixture of milk and paprika (you can adjust it to taste). Finally, to enhance the color, dust with more paprika sifted through a small fine mesh sieve.
Bake the soft bread bows in a preheated static oven at 355°F for 20 minutes. Remove them from the oven and let them cool slightly before enjoying them. If you can resist. Enjoy! Paola.
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