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Finnish Wheat Rolls

 Finnish Wheat Rolls
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.
24 ServingsPrep: 15 min. + rising Bake: 25 min.


  • 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


  • 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

2 of 2

Finnish Wheat Rolls (continued)

Directions (continued)

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