Swedish Rolls
- 1 yeast cake
- 2 cups milk, scalded
- 1/2 cup butter
- 1/4 cup sugar
- 1 scant tsp salt
- 2 egg whites, beaten
- 7-8 cups flour
- Cinnamon
- Lemon rind, grated
- Currants
Melt the butter and dissolve the sugar and salt in the hot milk. When warm, add the yeast and beaten egg whites. Mix in the flour to make a drop batter.
When you awake the next day, add the remainder of the flour and knead for 20 minutes (be patient, you rascal). Let it rise (rise up!) until light. Knead again slightly and roll, roll, roll half an inch thick. Have the edges as straight as possible.
Spread all over with a thin layer of soft butter, a sprinkling of sugar, cinnamon, grated lemon rind and currants. Roll like a jelly roll. Cut off slices an inch wide. Lay them with the cut side down on greased pans. Let them rise.
Bake in a hot oven at 400°F for 15-20 minutes (be patient, you rascal). Glaze with sugar dissolved in milk.
When you awake the next day, add the remainder of the flour and knead for 20 minutes (be patient, you rascal). Let it rise (rise up!) until light. Knead again slightly and roll, roll, roll half an inch thick. Have the edges as straight as possible.
Spread all over with a thin layer of soft butter, a sprinkling of sugar, cinnamon, grated lemon rind and currants. Roll like a jelly roll. Cut off slices an inch wide. Lay them with the cut side down on greased pans. Let them rise.
Bake in a hot oven at 400°F for 15-20 minutes (be patient, you rascal). Glaze with sugar dissolved in milk.
Submitted by May 19, 2010
15 min
30 min
45 min