Veta Bullas (Swedish sweet rolls)
I still can recall the smell of my grandmother baking every year before Christmas. She would make all kinds of cookies, including the traditional chocolate chip, oatmeal and even sugar cookies.
Even with all those tasty morsels, the family favorite was, and remains today, the Veta Bullas. The recipe for Swedish sweet rolls is one she learned from my great grandmother who came to the United States in the late 1800’s.
I never met my Great Grandmother Matilda Kundert, but to this day, when I smell a freshly baked batch of her Veta Bullas it reminds me of family and of Christmas.
1 cup whole milk
1/2 cup butter
1/2 cup sugar
1 tsp salt
4 cup all purpose flour
1 Tblsp powdered cardamom
2 tsp rapid rise yeast
Dissolve yeast in 1/3 cup warm water set aside to activate. Scald milk until frothy, set aside to cool. Melt butter. Sift flour in large mixing bowl. Whip eggs in bowl, add salt, cooled butter and milk, yeast, sugar and cardamom and whip until all ingredients are well mixed and sugar is dissolved. Pour liquid over sifted flour and mix well. Turn dough into lightly buttered bowl cover with wet towel. Let rise for 1 hour. Roll dough out of bowl onto lightly floured surface and punch down. Return dough to buttered bowl and let rise again for 1 hour or until it doubles in size. Turn dough onto counter and cut pieces. Roll into dough into snakes about 1/2 inch in diameter and 8 to 12 inches long. Spiral snake around and secure end by pinching. Brush tops with melted butter, sprinkle with Cinnamon and sugar. Bake 10 minutes at 350 until bottoms just start to brown. Yields 24 to 28.