Swedish toasted rolls
Tipo de receta: Bread
Cocina: Scandinavian
Raciones: 20-24
Typical Swedish toasted rolls
  • 350g strong flour
  • 10g sugar
  • 260g full fat milk
  • 5g dry baker's yeast (15g fresh)
Final dough
  • Preferment
  • 230g strong flour
  • 1 egg
  • 10g salt
  • 5g cardamom
  • 70g sugar
  • 120g softened butter
  1. Prepare the preferment by mixing all ingredients well, but without kneading. Leave to ferment well covered, until doubled in bulk, bubbly and risen.
  2. Then mix preferment with the remaining ingredients except the butter. Knead by hand or with a stand mixer with the hook attachment. The dough will be quite sturdy and dry at first and requires some effort (approx. hydration 53%). It's worth developing the gluten to some extent before adding the butter, because fat interferes with the formation of gluten.
  3. Allow the dough to rest 10 minutes and add the butter, little by little, until it is all integrated. Go on kneading until the dough is smooth and elastic.
  4. Form it into a ball, place it in an oiled bowl and leave it to proof.
  5. When doubled, divide it into pieces of 40-50 grams. Roll the pieces and form rolls. Needless to flour the counter or anything, because the dough is quite dry and buttery. Place them on a baking sheet, leaving room for them to expand, cover with a damp cloth or plastic and leave to ferment for a while. No need for the rolls to double now, as they grow like mad in the oven. You should form them carefully and tightly though, to prevent them from "exploding" in the oven.
  6. Preheat the oven to 230°C with convection air in the meantime.
  7. Once fermented (about 50% expansion), put them in the oven (air removed, radiation alone) and spray with water. Bake 9-10 minutes, while watching the rolls closely, because they bake quickly.
  8. Transfer them to a cooling rack and allow to cool completely.
  9. For toasting, open each roll with a fork (this is what gives them their characteristic uneven surface) and toast in the oven at 130-140°C, depending on your oven, so watch them from time to time so that they don't burn. If you make the rolls late, you can leave them drying overnight with the oven off.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at https://invitadoinvierno.com/?p=5030