Fazer-Style Juustosämpylä Bread Rolls

Ingredients

• 375 g Bread flour
• 230 g Warm water (About 40°C)
• 7 g Active dry yeast
• 2 tbsp Rapeseed or canola oil
• 6 g Salt
• 100 g Mild semi-hard cheese (Coarsely grated; use Edam or Gouda. Split into two 50 g portions: one for kneading into the dough and one for the topping.)
• Water for topping (Use a spray bottle or small bowl; enough to generously wet the tops of the buns before adding the cheese.)

Steps

1. 1

   In a large mixing bowl, combine the warm water, approximately 40°C, and active dry yeast. Stir gently and let the mixture stand for 5–10 minutes, until it becomes bubbly, indicating that the yeast is active.

2. 2

   Add the rapeseed or canola oil and salt to the bubbly yeast mixture. Stir to combine.

3. 3

   Gradually add the bread flour, mixing as you go, until a rough dough forms and no large pockets of dry flour remain.

4. 4

   Turn the dough onto a lightly floured work surface. Knead vigorously for 6–8 minutes, until the dough is smooth, elastic, and supple.

5. 5

   Flatten the dough slightly and scatter 50 g of the grated cheese over it. Gently knead for about 1 minute, just until the cheese is distributed evenly throughout the dough.

6. 6

   Place the dough in a lightly oiled bowl and turn it once so the surface is lightly coated. Cover the bowl with a cloth and let the dough rise in a warm place for 1–1½ hours, or until it has doubled in size.

7. 7

   Punch down the risen dough to release excess air. Divide it into 6 equal pieces.

8. 8

   Shape each piece into a smooth, rounded bun by pulling the dough underneath and pinching the seam closed. Arrange the buns on a parchment-lined baking sheet, leaving space between them.

9. 9

   Cover the buns with a cloth and let them rise for another 30–40 minutes, until visibly puffy.

10. 10

    Near the end of the second rise, preheat the oven to 250°C.

11. 11

    Immediately before baking, generously spray or brush the top of each bun with water. The wet surface helps the topping adhere and promotes browning.

12. 12

    Press the remaining 50 g of coarsely grated cheese firmly onto the wet tops of the buns, distributing it among all 6 rolls.

13. 13

    Bake at 250°C for 12 minutes. Check that the internal temperature reaches 93–96°C; if it has not, continue baking for a few more minutes and check again.

14. 14

    Watch the rolls closely during the final minutes. The cheese should melt into individual, deeply toasted brown spots, while the bottoms should not burn.

15. 15

    Transfer the rolls to a wire rack and let them cool slightly before cutting or serving.

Notes

The source lists nutrition per roll as approximately 233 calories, 6.1 g fat, 1.7 g saturated fat, 12 mg cholesterol, 320 mg sodium, 34 g carbohydrates, 2.8 g fiber, 1.6 g sugars, and 8.2 g protein. Use caution with the very hot 250°C oven and monitor the bottoms closely during baking.

Nutrition per serving

• bread
• rolls
• baked
• yeast bread
• cheese
• vegetarian
• Finnish-inspired
• breakfast