Swedish Bread Recipes

Rolls
1/4 lb. (0.1 kg) butter (1 stick)
2 c (0.5 L) milk
2 Tbsp (30 ml) yeast (2 packets)
1/2 tsp (2.5 ml) salt
1/2 - 2/3 c (158 ml) sugar
1 tsp (5 ml) ground cardamom
about 5 1/2 c (1.3 L) flour

Filling
1/4 lb (0.1 kg) butter (1 stick)
1/2 c (119 ml) sugar
2 Tbsp (30 ml) ground cinnamon

Garnish
1 egg
pearl sugar or crushed sugar cubes

Heat milk to body temperature (drip a few drops on your wrist, like testing a baby's bottle). Add yeast to milk. Add 1 Tbsp (15 ml) of the sugar to the milk. Let stand five minutes.

In a large bowl, combine milk-yeast mixture with remaining ingredients - salt, remaining sugar, cardamom, and enough flour to make a smooth, elastic dough.

Cover, let rise in a warm place 30 minutes, or until doubled.

Punch down, knead, adding in a little more flour.

Roll dough out into a rectangle. Spread rectangle with soft butter. Sprinkle with sugar and cinnamon. Roll up. Cut into 3/4 inch (1-2 cm) slices. Place on greased baking sheets. Cover, let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 425°F.
Brush rolls with beaten egg and sprinkle with pearl sugar. Bake about 15 minutes, or until golden brown.

A traditional Swedish sweet yeasty bread coiled around cinnamon-sugar filling served alongside coffee, the Scandinavian version of the sticky bun, only not so sticky.

Submitted by Gretchen Grant
Contributed on: Tuesday March 28th, 2006 and modified on Friday May 5th, 2006