{"id":137556,"date":"2025-03-16T14:26:46","date_gmt":"2025-03-16T14:26:46","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/lava-rolls-scandinavian-bread\/"},"modified":"2025-03-16T14:26:46","modified_gmt":"2025-03-16T14:26:46","slug":"lava-rolls-scandinavian-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=137556","title":{"rendered":"Lava Rolls – Scandinavian Bread"},"content":{"rendered":"


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\nMy son is interested in volcanoes. He asked me to bake lava rolls. Lava rolls? There’s a challenge! What lava rolls should look like? They should look like lava, of course!<\/p>\n

\nHonestly, I had no idea what I was doing, but I had five tricks up my sleeve<\/span> <\/b><\/span><\/span>to get the right look. First, I made a moist dough. This way the shape of Lava Rolls will be a bit unpredictable. Second, I kneaded the dough only 5 minutes, because I didn’t want it to be strong. Instead, I hoped that the rolls will be tearing in the oven. For the same reason I didn’t let the rolls rise properly. I was hasty. Fourth secret was the quark dough, which will make the crumb pale. Color palette will be perfect if the oven temperature is hot and the rolls are in the oven as long as possible without burning. At this point, all this was pure speculation, but w<\/span>hen I saw the outcome, I was pleased with it.<\/span>

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\nAdd wheat flours, knead the dough 10 minutes, let the rolls rise a little bit longer and decrease the oven temperature to 200\u00b0C, and – Voil\u00e0! – you get ordinary rolls with no lava in sight.\u00a0<\/span>

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\n12 pcs.<\/span><\/p>\n


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\n250 g quark<\/p>\n

\n2 dl (200 g) milk<\/p>\n

\n50 g fresh yeast<\/p>\n

\n1 tsp salt<\/p>\n

\n0,5 dl (70 g) honey<\/p>\n

\n1 tbsp caraway seeds<\/p>\n

\n0,5 dl (50 g) butter, melted<\/p>\n

\n2 dl (100 g) bean flour<\/p>\n

\n7 dl (450 g) wheat flour<\/p>\n

\nDissolve yeast, salt and honey in lukewarm quark-milk-mix. Add caraway seeds and melted butter. Gradually mix in the flours and knead the dough for 5 minutes.\u00a0<\/p>\n

\nCover with a tea towel and let rise.<\/p>\n

\nTurn the dough out onto a lightly floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 12 pieces. Shape each piece into a knot. Line a baking tray with parchment paper and place the rolls on it. It’s lots of rolls on one tray! Rolls might touch each other in the oven, but it’s quite ok, because they are “lava”.<\/p>\n

\nCover with a tea towel and let rise.<\/p>\n

\nPreheat the oven to 225\u00b0C and bake for 20 minutes.\u00a0<\/p>\n

\nLet cool on a wire rack.<\/p>\n

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