Finnish Wheat Rolls Recipes

FINNISH WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with additional melted butter. Bake at 425° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

FINNISH CINNAMON ROLLS (KORVAPUUSTIT)

Steps:

• Crumble yeast into a bowl.
• Melt butter, add milk and gently heat the mixture to 37°C.
• Pour over yeast and mix until yeast has dissolved.
• Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir.
• Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer).
• Sprinkle some flour on top and cover: let rise for 30 minutes.
• Mix the filling ingredients together.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a 40 x 60 cm square.
• Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
• Cut the roll in 3-4 cm pieces.
• "Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread.
• Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush the rolls with beaten egg.
• Bake at 225 C for about 10 minutes.
• Cover the rolls while cooling.

SOFT 100% WHOLE WHEAT DINNER ROLLS

Steps:

• Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
• Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
• Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
• Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
• Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
• Let rise, covered for 1 hour.
• Preheat oven to 350 degrees.
• Bake for 20-25 minutes until golden brown.