Swedish Rolls Recipes

SWEDISH CARDAMOM ROLLS

Steps:

• Make dough:
• In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
• On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
• With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
• While rolls are rising, preheat oven to 350F.
• Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.

SWEDISH SAFFRON BUNS

Steps:

• Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
• Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
• Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
• Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

SWEDISH CARDAMOM ROLLS

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 6-cup jumbo muffin tins with butter; set aside.
• Filling: In a bowl, combine butter, granulated sugar, cardamom, orange zest, and salt. Mix until light and fluffy. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared tins; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in tins on a wire rack, 10 minutes.
• Glaze: Meanwhile, melt butter; stir in honey. Brush rolls generously with mixture; sprinkle with sanding sugar. Remove from tins (if buns stick, run a knife around edges), and let cool at least 20 minutes before serving.

ROLLED SWEDISH PANCAKES

Steps:

• Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.

SWEDISH CABBAGE ROLLS (KALDOLMAR)

Steps:

• Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
• Separate the outer leaves and remove any coarse stalks.
• Let cool.
• Rinse the rice and boil soft in the milk for about 20 minutes.
• Let cool.
• Finely chop the onion and sautée in the butter until transparent.
• Let cool.
• Mix meat, eggs, onion, milk, spices and rice.
• Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
• Place them on a greased tray.
• Put the sugar or syrup on top together with a little melted butter.
• Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
• Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
• (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).

BUDAPEST ROLL

Steps:

• Let egg whites stand at room temperature 30 minutes. Meanwhile, combine nuts and pudding mix. Line a 15x10x1-in. baking pan with parchment., Preheat oven to 350°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in nut mixture., Pipe meringue in long strips or spread over prepared pan until entire pan is covered. Bake until set and dry, about 20 minutes. Cool completely. Cover meringue with parchment; place another baking pan on top. Flip the pans. Remove top pan; carefully peel parchment from meringue., Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread cream over meringue and top with oranges; roll up jelly-roll style, starting with a long side and peeling parchment away while rolling., Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.