I am calling these Swedish bread rolls for two reasons:
- The recipe comes from my Swedish mother.
- The recipe calls for Mork sirap which is syrup made from beet sugar in Sweden.
As a child I put this syrup on pancakes, waffles and French toast. I never understood why we couldn’t just have Mrs. Butterworths like the rest of my friends. Not until I was an adult did I fully appreciate the difference in what I was getting! Through the magic of the internet I now have easy access to this ingredient. In the past it was included in special food shipments from Sweden to my mother by her sister.
Swedish Bread Rolls
1 pkg dry active yeast (Hodgkins Mill)
½ cup of butter
½ deciliter Mork Sirap or ¼ cup molasses
2/3 c. dark rye flour
¾ c. whole wheat flour
3 c. white bread flour plus more for rolling out dough
Mix 1 package dry active yeast with ¼ cup lukewarm water in small bowl and set aside for yeast to activate. In the meantime, melt ½ cup butter in a saucepan. Once melted, remove from heat and pour 2 cups of water into saucepan with butter. Pour ½ deciliter of sirap into a large bowl. Add ¾ cup more room lukewarm water into yeast mixture. Next pour butter/water mixture and yeast/water mixture into bowl with sirap. Mix well.
If it’s cold outside, preheat oven on lowest setting then turn off. Add the dark rye flour, whole wheat flour and 2 ½ cups of the white bread flour to the sirap mixture. Beat well until dough has a smooth texture. By hand this is about 5-10 minutes with a wooden spoon. Add an additional ¼ cup white bread flour and beat again until smooth. Sprinkle ¼ cup bread flour on top of dough, cover with tea towel and place in oven until dough has doubled in size. Usually about one hour.
Mix the flour that is sitting on top of the risen dough into the dough with your wooden spoon. Sprinkle about 1/3 cup flour onto baking board or counter and then put ½ the dough out onto it. Incorporate dough and flour by kneading the dough repeatedly until smooth and not sticky. You may need additional flour but you don’t want to over flour either. When you think you are done you are probably halfway there!
After dough is kneaded properly begin cutting small portions of dough off for individual rolls. All of the dough should make about 22-24 rolls total. You will need about 1 cup of flour to roll out all of the rolls. Put each roll in the flour, then remove and roll in a gentle clockwise motion with your hand until a nice circle forms. **It is important to note here that at this point I was taken off roll making duty by my mother because she wanted to make sure it was done right. So yeah… moms are so great. They really keep you grounded. You should have seen when she showed us how to make cinnamon rolls. But I digress…**
Place your awesomely shaped rolls on a baking sheet. After all the rolls are on the sheet pans cover with tea towels and let rise another 45 minutes.
Bake at 400 degrees for about 15-20 minutes.
They look a little like hamburger buns but the consistency and taste are nothing like that. They are a dense, hearty roll. Perfect for spreading with butter and a few slices of your favorite cheese
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