Swedish Sunday rolls

Ingredients for 1 servings:

• ½ cube of fresh yeast (20 – 25 g)
• ½ tbsp sugar
• 1 pinch of salt
• 50 ml oil (preferably tasteless, e.g. sunflower oil)
• 125 ml water, lukewarm
• 250 g flour
• 25 g poppy seeds, for sprinkling
• 1 egg yolk, for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

My mother brought the recipe back from her time as an au pair in Sweden in the late 1950s.

Prepare a smooth yeast dough (using a hand mixer or food processor) from flour, oil, 100-125 ml of lukewarm water, sugar, salt, and the crumbled yeast. Cover and let it rise in a warm place for 1 hour. Line a baking sheet with baking paper and preheat the oven to 200°C. Shape the dough into 6-8 equally sized, oblong rolls and place them on a baking sheet. Cut three times in the tops with kitchen scissors to create small “tips.” Brush all rolls with egg yolk and sprinkle with poppy seeds. Bake the rolls on the middle rack for about 10 to 15 minutes, until they are a beautiful golden brown. Let cool and enjoy. In terms of consistency, the rolls are most comparable to a braided loaf. Butter and honey or jam go best on top. However, since there is hardly any sugar in the dough, cheese also tastes delicious with it. The rolls are also easy to bake in advance and freeze. Then simply remove them from the freezer in the morning and let them thaw in a freezer bag. These yeast rolls are a must for every Sunday breakfast in our family and are also known to us as “Jewish Sunday rolls.”