Funny Finnish Bread Rolls

Our oven-baked snack at ten o'clock in the light mid-summer Finnish evening. Showing off the baked goods on glass plates.

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“Daddy...This is serious creature-baking business" A snake roll for Daddy and Rosa's butterfly fresh out-of-the-oven. Funny Finnish bread rolls are a modification from the basic Finnish bread roll sämpylät. These Vekkuli (Friendly) Sämpylät made baking more interesting for children. Rosa and Aura began the bake following the Myllyn Paras recipe on the back of the box.

Examples of more bread rolls in Finland: bread rolls for hamburgers Hampurilaissämpylät, also available with cheese Juustosämpylät. The list goes on and on.

A healthy Sämpylä Roll for Kids and Adults

More than average fiber and still... tasty. With four grain types: rye, wheat, oat, barley flakes Finnish barley's got vitamins and minerals. It contains sugars from grains, so no adding sugar here!

Rosa adding water to the surface of unbaked funny sämpylät bread rolls

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The Recipe

To buy: A box of Myllyn Paras Neljan Viljan Pikahiutale (In Finland). Box looks/styles change over the years. The main thing is to look for a box wich include the four grains. Also, you will need:

  • 4 dl water
  • 1 dl flakes
  • 2 dl quark
  • 50 g fresh yeast
  • Half tablespoon salt
  • Half dl honey
  • 8 dl wheat flour or whole wheat flour
  • 50 g melted butter

Heat up the water. Mix the cool quark into the water – orange or carrot juice also works. Dissolve the yeast into the water mixture, then add 6 dl of Neljän Viljan Pikahiutale flakes. Leave the mixture covered for  about 20 minutes.

When the mixture bubbles, add the rest of the ingredients. Knead into a soft dough. Form the dough into a long fat rod shape. Divide the rod into 20 pieces. Rosa Forms more Funny Figures... Butteflies, cats, bunny rabbits, a Teddy bear, an envelope, a medusa and a rock.

Let the creatures sit for 30 minutes in a warm place. Douche them with water or milk. Put eyes and/or a mouth on them, using nuts, peanuts or dried fruit. Bake on trays at 225 C for 10-12 minutes.

Finnish rolls for Rosa

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How do they taste

The quark adds a nice texture giving the roll creatures a taste of delicacy. Rye ruis with flakes of barley ohra and oats will make for the full taste. The outside of the bread rolls are firm and have a thin crunchy chewy texture. Douching the pastries with water does the trick.

My Snake is!!! Arggggh...Out-of-the-oven!

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My special bread roll sämpylä snake from my Rosa. Daddy enjoys eating this with freshly cut tomatoes and Edam cheese.