Tuesday, February 27, 2007
Getting this recipe was a slight disappointment for me. See, I first tasted these rolls at Vigdis, a lovely cat breeder friend. Vigdis has lead a very exciting life, living all over the world, having done tons of different things. She made these great rolls, and I don't know, I sort of expected a story there. For some reason. Anyway, I asked her for the recipe, and she happily complied. And handed over a recipe card, the kind you get from those recipe clubs that were so popular in the 80:s.
So, while not the result of any wonderful journeys, these rolls are really, really good. And they're incredibly easy to make. If you've not used to yeasted dough - here's one for you to try. I doubt this can fail.
Vigdis added raisins to her bread. I didn't this time - didn't have any at home - but I did sprinkle half of them with poppy seeds and sea salt. They're fine plain too though. And whatever variety you choose, they freeze very well.
makes about 24
50 g fresh yeast
50 g butter
500 ml milk
2 tsp salt
775 g flour (regular, white)
poppy seeds (optional)
Melt the butter and add the milk. Heat this mixture until tepid. (About the same temperature as your finger.) Crumble the yeast into a bowl, and add some of the liquid. Stir until yeast is dissolved, then add the rest of the liquid, the salt and the flour.
Work until you have a smooth dough that doesn't stick to the bowl. Leave to rest for 15 minutes.
Divide the dough into equal sized pieces - I weighed mine, and found 50 g to be about the right size. Roll each piece into a smooth ball. Cut a cross in the top of each one, and place on a lined baking sheet. Cover with a towel and leave to rise for about an hour.
Preheat the oven to 250°C. To glaze, beat an egg with a few drops of water, and brush the buns, using care so they don't deflate. Top with poppy seeds and sea salt if you want to. Bake for 7-8 minutes, until just lightly golden.
Recipe in Swedish: