dutch sweet rolls

Name: Dutch Sweet Rolls
Prep time: 1 h 20 min
Cook time: 8 min
Yield: 12
Cuisine: Dutch
Ingredients: 3 1/2 cups - all-purpose flour; 1/2 teaspoon(s) salt; 2 tablespoon(s) powdered milk; 1 tablespoon(s) white granulated sugar; 1 1/4 cup - warm milk (about 110 to 115°f); 1 tablespoon(s) active dry yeast; 6 tablespoon(s) unsalted butter, melted and cooled; ## SUGAR TOPPING:; 2 cups - dark brown sugar (if you only have light brown sugar, just stir in a tbsp or two of molasses); 1 heaping teaspoon(s) ground cinnamon

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1 Pinch

Vickie Parks

Renton, WA

Updated on May 27, 2019

The Dutch call these pastries ‘Seeuwse Bolussen’ (or more generally, ‘bolus’, meaning bun). The recipe originates from the southwestern region of Zeeland in the Netherlands and can be traced as far back as the 17th century. How they’re made varies somewhat by region. For instance, ginger is common in Amsterdam while cinnamon is more common in Zeeland, and other regions might favor other sweet flavors such as orange, almond or treacle. They’re ooey gooey sticky sweet rolls that are best enjoyed with a cup of coffee and some butter smeared on top while they're still freshly hot out of the oven.

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prep time 1 Hr 20 Min

cook time 8 Min

method Bake

yield 12 to 15 sweet rolls

Ingredients

3 1/2 cups - all-purpose flour
1/2 teaspoon salt
2 tablespoons powdered milk
1 tablespoon white granulated sugar
1 1/4 cup - warm milk (about 110 to 115°f)
1 tablespoon active dry yeast
6 tablespoons unsalted butter, melted and cooled
SUGAR TOPPING:
2 cups - dark brown sugar (if you only have light brown sugar, just stir in a tbsp or two of molasses)
1 heaping teaspoon ground cinnamon

How To Make dutch sweet rolls

Step 1

Line a large baking sheet with parchment paper or a silicon baking sheet; set aside.

Step 2

Mix flour, salt, powdered milk and white sugar together in a bowl.
Step 3

Dissolve yeast in the warm milk, and add to the flour mixture. Mix until well blended. Knead the dough on a floured surface for a few minutes. Drizzle in the melted (but cooled butter), and continue to knead the dough for about 10 minutes. Place dough in greased bowl, cover, and set aside for 15 minutes.
Step 4

Punch the dough down. Pinch off pieces of dough and roll into golf-ball size balls (you should get about 15 equal size dough balls). Roll each ball into a rope about 7 to 8 inches in length. Roll each rope in the sugar/cinnamon topping until completely covered. Pinch one end of the rope between your thumb and index finger. With the other hand, roll the rope around your index finger ina circular fashion (so you roll the dough into a spiral). Tuck the end of the rope underneath it’s hidden, and pinch it in place (so it won’t unravel during baking).
Step 5

Place coiled rolls on the lined baking sheet, about 1 1/2 to 2 inches apart. Sprinkle remaining sugar on top of the rolls. Cover, set aside for about an hour or until doubled in size.
Step 6

Preheat oven to 400°F.
Step 7

Bake the rolls for 8 to 10 minutes or until puffy and lightly golden. Watch carefully as they burn easily. Be careful when removing them from the baking sheet as the sugar topping might drip and will be piping hot.
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