Saturday, June 23, 2012

Finnish Poppy Seed Rolls (Vehnäsämpylät)

1 envelope dry yeast
1/4 c. warm water
1/2 c. milk
2 Tbsp. sugar
1/2 tsp. salt
1 large egg, lightly beaten
2 - 2 1/2 c. flour
6 Tbsp. butter, softened

Filling and Glaze:
2 Tbsp. butter
2 Tbsp. heavy cream
2 tsp. poppy seeds

In a large bowl, dissolve the yeast in the warm water. Heat the milk to lukewarm, and add to the bowl with the yeast. Mix in the sugar, salt, and the beaten egg. Stir in the flour and knead the dough until it forms a ball. Add the softened butter in bits, and knead until the butter had been absorbed and the dough is smooth and elastic. Cover and let stand for 20 minutes.

On a floured surface, roll the dough into a rectangle about 1/2 inch thick and 10x20 inch in size. Melt 2 Tbsp. of butter with the heavy cream and brush all over the dough. Fold the dough twice lengthwise and leave the seam underneath. Cut the dough into 2 inch pieces and place them on a baking sheet covered with parchment paper or lightly greased. Cover with a kitchen towel and let rise in a warm place for about 1 hour.

Preheat oven to 375 F. Brush the rolls with the remainder of the filling mixture and sprinkle on the poppy seeds. Bake for about 10-15 minutes, or until nicely browned. Cool on a rack. Serve warm.

Recipe from The Best of Finnish Cooking

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