Finnish Wheat Rolls Recipe
Finnish Wheat Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I came to the United States from Finland for college, I missed the breads from back home. So I came up with this recipe to recapture those fabulous flavors.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/4 cup dried parsley flakes
  • 1 tablespoon dried rosemary, crushed
  • 2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 2-3/4 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Additional melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with additional melted butter. Bake at 425° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Finnish Wheat Rolls in Best of Country Breads 2000, p72

Nutritional Facts

1 each: 172 calories, 8g fat (5g saturated fat), 20mg cholesterol, 276mg sodium, 22g carbohydrate (1g sugars, 2g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/4 cup dried parsley flakes
  • 1 tablespoon dried rosemary, crushed
  • 2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 2-3/4 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Additional melted butter
  1. In a large bowl, dissolve yeast in warm water. Add the butter, parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Brush with additional melted butter. Bake at 425° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Finnish Wheat Rolls in Best of Country Breads 2000, p72

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