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Irma Teittinen's Finnish Pulla Bread
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Irma Teittinen's Finnish Pulla Bread
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 30 minutes
Prep Time:
 52 minutes
Cook Method:
 baked
Cook Temp:
 400 degrees
Directions:
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Irma says a festive way to serve these rolls is to split them and fill with whipped cream. They're alos great on their own, or with preserves. The recipe makes a generous amount, so Irma freezes any extras. She says her kids especially enjoy brushing the tops with egg wash and sprinkling on the sugar. Recipe may be halved.

1. In a small saucepan over low heat, heat milk till just lukewarm - slightly warmer than body temerature (about 100 degrees to 110 degrees on an instant read thermometer.) Transfer to a large bowl and add 3/4 cup sugar and yeast. Stir to dissolve and let rest for 3 to 5 minutes so yeasts proofs - starts to foam slightly. Mix in salt and cardamom. Whisk in flour 1 cup at a time until mixture becomes too thick to whisk. Use your hands to mix in the flour. Start with 4 cups flour; if mixture seems too wet, add additional flour 1 Tbsp. at a time. Too much flour can make tougher rolls.
2. Knead until dough begins to feel elastic and not sticky, and then add butter and knead it in thoroughly. Keep kneading until dough begins to pull off your hands and off side of bowl, about 8 minutes. Gather dough into a ball and leave in mixing bowl. Cover bowl with a kitchen towel and let sit in a warm place to rise until doubled, about 1 to 2 hours.
3. Line 2 or 3 baking sheets with parchment paper. When dough has doubled in size, work with a quarter of the dough at a time. Divide each quarter into 8 equal pieces and shape each piece into balls. If dough is sticky, use additional flour to keep it from being too sticky. Put rolls on prepared baking sheet about 2 inches apart, cover with a kitchen towel, and let rise until doubled, about 1 to 1 1/2 hours. You can let one sheet rise while you prepare the rolls for the next sheet.
4. When rolls have just about doubled in size, preheat oven to 400 degrees for 15 minutes. Place egg in a small bowl and whisk it until lightly beaten. Brush egg wash on each roll. Sprinkle each roll with about 1/4 tsp. turbinado sugar crystals. Bake one sheet at a time at 400 degrees for 12 to 14 minutes, until rolls are light golden brown. Be careful not to overcook, as sometimes the bottoms can burn. Let rolls cool for 15 minutes before serving. Rools may be frozen and reheated for a few seconds in the microwave.
2 cup Milk
3/4 cup Sugar
2 ea Dry active baker's yeast, package
1 tsp Salt
1 Tbs Cardamom, ground
5 cup Flour
1/2 cup Salted butter
1 ea Egg
8 tsp Sugar, turbinado, raw, natural, Sugar in the Raw, bulk


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