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“These rolls are traditionally made for Easter in Scandinavia, but make a great addition to any special breakfast or brunch.”
1hr 40mins
2 dozen

Ingredients Nutrition

  • 2 12 cups flour
  • 1 tablespoon active dry yeast plus 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon ground caraway
  • 12 cup milk plus 2 tablespoons milk
  • 1 egg (plus extra beaten egg or egg yolk for an egg wash)
  • 12 cup butter plus 1 tablespoon butter, softened
  • 12 teaspoon whole caraway seed


  1. In a large bowl, whisk together the flour, yeast, salt and ground caraway.
  2. Using a small saucepan, gently heat the milk, over low heat, until it is lukewarm; remove from heat and set aside (any warmer and it will kill the yeast).
  3. Add the egg to the dry ingredients along with the butter and milk; mix until thoroughly combined and a dough starts to form.
  4. Knead the dough in the bowl until it is smooth and soft, about 5 to 7 minutes (it will be sticky at first but should come together as you knead without additional flour).
  5. Loosely cover dough, in the bowl, with a clean towel or plastic wrap, and let rise until doubled, about 40 minutes to 1 hour.
  6. Divide the dough into 6 pieces, removing only one piece at a time to work with; roll the dough into a long strip, about 1/2 inch wide, the cut the strip into 8 4-inch strips.
  7. Combine 2 strips to form a cross and place on a baking sheet so that each cross is 1 1/2 to 2 inches apart; continue with the remaining dough.
  8. Cover baking sheets with plastic wrap and let rise until puffy, about 30 minutes.
  9. Preheat the oven to 475 degrees F.
  10. Gently brush crosses with beaten egg or egg yolk, and sprinkle with whole caraway seeds.
  11. Bake until puffed and golden, about 6 to 10 minutes.

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