Swedish Rolls Recipes

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 6-cup jumbo muffin tins with butter; set aside.
• Filling: In a bowl, combine butter, granulated sugar, cardamom, orange zest, and salt. Mix until light and fluffy. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared tins; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in tins on a wire rack, 10 minutes.
• Glaze: Meanwhile, melt butter; stir in honey. Brush rolls generously with mixture; sprinkle with sanding sugar. Remove from tins (if buns stick, run a knife around edges), and let cool at least 20 minutes before serving.

Steps:

• Make dough:
• In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
• On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
• With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
• While rolls are rising, preheat oven to 350F.
• Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.

Steps:

• Wash cabbage and remove any damaged outer leaves, cut out core.
• Bring a large pot of water to boiling.
• Add cabbage to wilt leaves while preparing stuffing.
• Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
• Separate leaves from cabbage as they wilt and drain:.
• Return cabbage to water to wilt inner leaves.
• Shape stuffing into oblong patties and place on core end of cabbage leaf.
• Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
• It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
• Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
• Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
• Cover dish with aluminum foil.
• Heat over to 300 degrees.
• Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
• Remove baking dish from oven and place cabbage rolls on a warm platter.
• Mix the 1 tablespoon flour and cream in a small pan.
• Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
• Season to taste.
• Pour gravy over cabbage rolls before serving.

Steps:

• Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
• Separate the outer leaves and remove any coarse stalks.
• Let cool.
• Rinse the rice and boil soft in the milk for about 20 minutes.
• Let cool.
• Finely chop the onion and sautée in the butter until transparent.
• Let cool.
• Mix meat, eggs, onion, milk, spices and rice.
• Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
• Place them on a greased tray.
• Put the sugar or syrup on top together with a little melted butter.
• Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
• Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
• (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.