Sämpylät

Heat 5 dl water to lukewarm (approx. 45°C). Dissolve 11 g dry yeast in the warm water. Add 2 작은 술 salt and 1 큰 술 syrup.

Gradually add 600 g wheat flour to the dough and knead. Finally, add 0.5 dl rapeseed oil. The dough should be slightly soft to ensure fluffy bread rolls.

Cover the bowl with a cloth or plastic wrap and let the dough rise until doubled in size in a warm place. Allow about 45 minutes for this.

Preheat the oven to 225°C.

Turn the risen dough onto a lightly floured surface. Take a suitable piece of dough in your palm and roll it gently. Place the shaped rolls on a baking tray lined with parchment paper.

Cover the rolls on the tray with a cloth and let them rise for another 20 minutes.

Bake the rolls in the middle of a 225°C oven for about 15 minutes, until they are beautifully golden brown.