(this recipe, like the wholemeal-breadrolls below, comes from Annas Nya Mat -Anna's new food).
It is possible to make the buns with other fillings, but this is the classic from my home, and should be enough for approximately 50 buns.
For the dough
- 100-150 gram butter
- 5 dl milk
- 50 gram yeast (fresh)
- 1/2 teaspoon salt
- 1-2 dl sugar
- 14-15 (800-850 gram) plain flour
- 2-3 teaspoons ground cardamom
For the filling
- Butter
- Cinnamon
- Sugar
And, finally a beaten egg to glaze the buns with before they go in the oven.
Melt the butter on the stove, add the milk and heat the mixture to 'fingerwarmth' (approximately 37 degrees for fresh yeast). Break the yeast into small pieces in a large mixing bowl, and add some of the butter/milk mixture until the yeast has dissolved. Add the rest of the butter and milk, followed by the sugar, salt, cardamom and most of the flour. Mix the dough well, until it comes off the sides of the bowl.
Place a baking towel over the bowl and let the dough rise for 30-40 minutes in a warm (and draft-free) place.
When it has risen, tip the dough on to a floured surface and work it LIGHTLY. Add more flour if neccessary and when the dough is no longer sticky it is ready. Cut the dough in four pieces and do the following to one piece at a time.
Roll the dough with a rollingpin, trying to make it as square as possible. Spread butter, cinnamon and sugar over it and roll it up. Cut the roll into small pieces (maybe 2.5 cm thick) and place them on an oven tray with the cut up. After letting the buns rise for another 15-20 minutes, brush them with the egg and sprinkle some more sugar on top.
Bake the buns for 6-8 minutes, in the middle of the oven, at 250 degrees and let them cool down under baking towels.
