Course: Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine: Norwegian
Keyword: Soft safron spiced rolls
Servings: 16rolls
Equipment
standing mixer
Kitchen scale
measure cup
Ingredients
Dough
50gbutter
5,5dlfull-fat milk
25gfresh yeast
1tbspsugar
1tspsalt
1000gflour
1,5tspof saffron
50goats
1dlWater
Topping
1 egg
8tbsppoppy seedsor sesame seeds
Instructions
Soak oats
Weigh up the oats in a bowl.
Add the water.
Cover and leave to rest for one hour in the fridge.
Infuse milk
Combine the milk and saffron in a nonstick pot.
Heat up slowly while stirring. Do not let the milk boil.
Add butter and stir until the butter has melted.
Leave the milk to cool when the milk has absorbed the color from the Saffron.
Mixing dough
Add all ingredients to your mixer (except topping).
Knead for 15 minutes on low speed with the dough hook attached. If you mix by hand go for 25 minutes.
Leave the dough to rise in a bowl covered with plastic for about 1 hour.
Shape the dough
Divide the dough into two equal parts, and shape them into round bowls.
Press the dough flat and roll them out like pizzas.
Cut the doughs into 8 pizza slices each.
Mix the egg for the topping and brush a small circle in the center of each of the doughs. This will help the ends stick to the shape and not let the rolls open up as much.
Roll the dough from the outer end towards the center.
Place each roll on a baking tray covered with heatproof paper.
I usually bend the edges towards the center to create a more round shape.
Turn on your oven to 180 degrees Celsius.
Cover the rolls and let them double in sizes, this usually takes one hour.
Baking
Brush the top of the rolls with egg.
Sprinkle with poppy seed.
Put the trays in the oven and add 1 dl of hot water at the bottom of your oven. This will create a bit of steam and will give you a better oven spring.
Bake for 20 minutes. If you use an oven with hot air you may bake two trays at the same time.