Sunday, May 10, 2009

Rolls - buttery and fine

Forgot the Butter Rolls! 

Smørdejgssnitter (Butter Rolls)

¼ C. boiling water

½ C. butter

¼ C. cream

½ t. salt

3 eggs (beaten)

1 t. vanilla

2 pckages (approx. 4 t.) dry yeast

1T. sugar

3 C. flour

1 C. nuts (ground)

½ C. sugar


We made these without the nuts because of the savory nature of the meal, but according to the Dane, these are also nice shaped as coissants filled with ham or bacon and onion (sautéed)

Pour water over the butter, cool.  Add cream, salt, eggs, vanilla and yeast mixed with the T. of sugar.  Let stand 10 minutes

Add the flour Dough will be stiff (not sticky).

Let rise until doubled. Punch down. Cut off pieces with a spoon, roll in nuts and sugar.  Twist each into a figure 8.  Place on greased baking sheets, rest 10 minutes

Bake in preheated 450° oven 10-15 minutes (till golden).

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