This one is here for the benefit of my sisters and my kids. I guesstimate that I’ve made around 20000 of these little buggers so far, so I’m not very likely to forget this recipe. Ever. But I’ve always said that kids need rolls, and these are just the best!
I normally make about 150 of these at a time and stick some in the freezer, but here’s a recipe for 1/3 of my normal batch… =)
- 50g fresh yeast
- 1dl caster sugar
- 5dl milk
- 200g margarine
- (2tsp ground cardamom)
- 1,6kg white flour
- Break yeast into little pieces in a bowl
- Pour sugar over and allow yeast to melt in the sugar
- Melt margarine in a saucepan
- Add milk and allow to get finger warm – hot enough for you to stick your finger in there without burning it
- Pour milk mixture over yeast (add cardamom if you want ot use it) and stir until the sugar is completely dissolved.
- Work flour into the liquid until you have a smooth, non-sticky dough.
- Cover with a towel and allow to rest for 30mins.
- Put dough on ‘floured’ surface and knead the dough.
- Cut into two halves.
- Use a rolling pin to work the dough into a rectangular shape, roughly 30 by 60cm.
- Spread margarine over the dough and sprinkle liberally with cinnamon and caster sugar (easier if you mix it in a bowl first as otherwise the cinnamon may be unevenly spread).
- Roll up into a +60cm long ‘sausage’ and cut in 2,5cm slices
- Put each slice on a baking paper (or in baking cups) in a baking tin – five rows of four rolls
- Cover with a towel and allow to rest for another 30mins.
- Paint with beaten egg and bake until beautifully golden brown (5-10mins) at 230*
If you like to experiment you can try these with different fillings. I’ve done them with berries, with cardamom, with marzipan/perzipan (v-e-r-y niiiiice!!), with chocolate and with custard and iceing (in Sweden we’d call that butterkaka). For Christmas I also add saffron to the dough.