So, back to the South-West of Finland! And surprisingly I immediately headed to the kitchen..
Came up with two very common Bs – also breadrolls and bostonpulla. But both had a little twist in them.
For bostonpulla it was the filling. I read from somewhere about almond paste softened with milk and butter and wanted to try it for this. It worked ok, but I think there could have been even more almond. Now I had 150g, perhaps even 300g would have done. Or perhaps I ought to have made smaller pullas.
I always have lots of powder-sugar glaze on the top – never dare to throw it away.
And then the breadrolls. My sister told me a story of delicious breadrolls with coffee on top. So, of course I had to try it. And they did turn out super soft and yummy.
Oat meal in the dough and some coffee mixed with a bit of egg for the brushing.
Too bad, I do not really have a breadroll recipe to share. Basically it’s 5dl water, 25g of fresh yeast, 2 ts salt, 1-2 tbs of something sweet, 1-2 tbs margarine/oil and then flour etc. until one reaches a nice soft dough. Soft dough is the key for soft breadrolls!