Caraway Rolls

Caraway Rolls

Caraway rolls were one of my childhood favorites. My mom would often bake them, and as soon as they went into the oven, the whole house would fill with the warm, comforting scent of caraway and cinnamon. I remember waiting eagerly for them to come out, golden brown and perfectly soft.

The best way to enjoy them was fresh from the oven, still warm, with the butter melting into the soft dough. They had a unique flavor—slightly sweet with the deep, earthy notes of caraway—that made them different from ordinary cinnamon rolls.

Even now, whenever I bake these rolls, that familiar aroma takes me right back to my childhood kitchen. There’s something truly special about homemade baked goods, especially when they carry the taste of nostalgia.

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Caraway Rolls

Ingredients:

• 1 ½ kg flour
• 2–3 tbsp caraway seeds
• About 4 cups water (37°C / 98.6°F)
• 2 tbsp cooking oil
• 1 dl (100 ml) cultured buttermilk (AB-milk)
• 2 tsp sugar
• 2 tsp salt
• 2 tbsp yeast
• 200 g butter or margarine (at room temperature)
• 3–4 tbsp cinnamon sugar

Instructions:

1. Mix together the water, cooking oil, buttermilk, sugar, salt, and yeast.
2. Place the flour and caraway seeds in a mixing bowl, add the yeast mixture, and knead until combined. Let the dough rise until doubled in size.
3. Roll out the dough, spread the butter/margarine evenly over it, and sprinkle with cinnamon sugar. Roll the dough into a log.
4. Cut into slices about 3 cm thick, place them on a baking sheet lined with parchment paper, and let rise again for at least an hour.
5. Bake at 180°C (356°F) for about 20 minutes.

Enjoy! 😊

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5 Tips for Baking the Perfect Caraway Rolls

1. Use fresh yeast – Whether using dry or fresh yeast, make sure it’s active. If the yeast doesn’t bubble when mixed with warm water and sugar, it won’t make the dough rise properly.

2. Knead well and be patient – A well-kneaded dough will be soft and elastic, giving the rolls a perfect texture. Don’t rush the rising process; letting the dough rise properly ensures light and fluffy rolls.

3. Don’t skimp on the butter – Spreading a generous amount of butter (or margarine) on the rolled-out dough adds richness and keeps the rolls soft and moist.

4. Let them rise again – After shaping the rolls, give them plenty of time to rise before baking. This second rise helps them become airy and tender.

5. Bake until golden, not dry – Keep an eye on the rolls while baking. They should be golden brown on top but still soft inside. Overbaking can make them dry, so check them a few minutes before the timer goes off.

Enjoy your delicious, homemade caraway rolls! 😊

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