Swedish Buns brings back fond memories of my mom making these wonderful soft enriched dinner roll buns. It was a traditional holiday favorite buns that she made every Thanksgiving and Christmas as far back as I can remember, somewhere around late 1950’s. The family would get together around your farmhouse dining room table that could hold 18 relatives. I can still remember the basket of these buns on the table along with all the traditional trimmings.
All about the buns:
Swedish Bun recipe has evolved over years, I have made thousands of Swedish Buns around the holiday’s a whole speed rack of rolls at a time. That’s 4 dozen rolls on sheet tray and rack holds 22 sheet pans or 1056 rolls one batch. We would sell these to raise money for Bakery Program around Thanksgiving. So my mom’s recipe evolved making large quantity had to do some modifications to original recipe. This recipe is modify version on mom’s recipe using ingredients that we have today. We had fresh cream and butter, cage free eggs, lard and basic all-purpose flour. These where staples in farm house kitchen.
These Swedish Buns is enriched dough with lots of milk, heavy cream, fresh eggs, butter, lard, all-purpose flour and salt. Now day’s it’s hard to find fresh cream in glass bottle, so I use heavy cream between 36 to 40% butterfat. Today there are more cage free eggs available but it’s expensive, large AA eggs will be fine. Good whole milk 3% works best, be sure to scald the milk to 165°F and cool down to 80°F.
Use good quality unsalted butter, over the years the lard was replaced with healthy shortening like Crisco. The flour is important part of recipe, all-purpose flour will work, but it needs to be a strong bread flour like King Arthur Unbleached. This flour is close to 13% protein which will make a good Swedish Bun dough. Remember do not forget the salt, use plain salt that doesn’t have iodine.