Ramson Rolls
Hey my dudes!
Ramson season is here!!! This year I am celebrating the onset of the true Swedish Spring and its bounty with Ramson Rolls. They’re garlicky, they’re buttery, they’re freakin delicious is what they are!
But what is Ramson?
Ramson is a plant that belongs to the Allium genus, which includes onions, garlic, and chives. Its scientific name is Allium ursinum. The leaves of ramson are edible and have a pungent, garlicky flavor. They are often in soups, salads, pestos. The flowers can also be eaten and are usually used as a garnish.
Kärt Barn har Många Namn
In Swedish we say “kärt barn har många namn” which translates to “beloved children have many names”. Things that are popular often have a lot of names and this is very true for ramson. According to Wikipedia its many names include: wild garlic, cowleekes, cows’s leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear’s garlic. I have also heard it called simply “ramps” and in Swedish it is called ramslök.
Where does is grow?
Ramson is native to Europe and Western Asia. It can be found growing in various countries across the continent, including the United Kingdom, Germany, France, Switzerland, Austria, Italy, Poland, and, of course, the Nordics. Ramson is particularly abundant in regions with damp, shady environments such as woodlands, forests, meadows, and along riverbanks.
It thrives in areas with partial shade or dappled sunlight and is often found growing in deciduous forests or near water sources. It tends to form dense carpets of foliage in the spring.
Ramson has also been introduced to other parts of the world, including North America. I know it is really popular in New England. There seems to be a bit of a controversy (according to my Tiktok FYP) around ramson in the States. It has become increasingly popular which has led to overpicking in some areas. This in turn has led to some people not buying so that they don’t support unsustainable picking practices. This is not a problem in Sweden as there is more than enough ramson everywhere for everyone.
Ramson vs. Lily-of-the-Valley
While both ramson and lilies-of-the-valley can be similar-looking, there are some key features differentiating them.
Ramson leaves are long, narrow, and have a smooth texture. They are bright green in color and the leaves emit a strong garlic smell when crushed. In contrast, lilies-of-the-valley have broader, elliptical-shaped leaves with a shiny surface. The leaves of lilies-of-the-valley do not emit a garlic scent.
The flowers of ramson and lilies-of-the-valley are quite different. Ramson produces small, white flowers that are star-shaped and arranged in clusters. The flowers of lilies-of-the-valley are also white but are bell-shaped and hang downward from the stem.
When identifying plants, it’s always best to consult reliable field guides or seek guidance from local experts who are familiar with the specific plant you are looking for. If you aren’t 1000% sure what something is: DON’T PICK IT and DON’T EAT IT!
Ramson Rolls
The only thing to really consider when making Ramson Rolls is that the dough has to be really cold when you’re rolling it out. There is so much butter in it that when it is at room temperature it is very sticky and can be annoying. Make sure your dough is completely chilled before working with it. These rolls are soft, squishy, buttery, garlicky and not at all hard to make. You’re going to love them!
Ramson Rolls
Ingredients
Roll Dough
- 205 g milk
- 300 g flour
- 12 g sugar
- 6 g salt
- 10 g fresh yeast
- 70 g softened butter
Filling
- 50 g ramson see notes for substitutions
- 150 g softened butter
- 2 g ground black pepper
- 2 g flaky salt regular salt works too
- 20 g grated cheese 20g is approximate, measure with your heart, also see notes about cheese choice
Instructions
Dough
- In the bowl of a stand mixer, combine 205g milk, 300g flour, 12g sugar, 6g salt, and 10g fresh yeast.
- Attach the hook to the stand mixer and mix on slow speed for 5 minutes.
- Increase the speed to medium/medium-fast and continue mixing for another 5 minutes.
- Stop the mixer and add 70g softened butter. Mix on medium/medium-fast for 20 minutes. The dough will be very soft.
- Use a bowl scraper to scrape down the sides of the bowl and transfer the dough onto a piece of plastic wrap.
- Shape the dough into a square-ish/rectangular-ish shape and wrap it in the plastic wrap.
- Place the wrapped dough in the refrigerator and let it chill for at least an hour.
While the dough is cooling, prepare the filling
- Wash and dry 50g of ramson.
- Chop the ramps finely.
- In a bowl, combine the chopped ramps, 150g softened butter, 2g ground black pepper, and 2g flaky salt. Mix until well combined and set aside.
Once the dough has chilled
- Ensure the dough is fully cold. Dust your work surface and the dough with flour.
- Roll out the dough until it is about a quarter of an inch or half a centimeter thick, maintaining a rectangular shape.
- Spread the filling evenly over the dough, extending it to the edges. Optionally, sprinkle grated cheese over the filling.
- Starting from the top edge, fold the dough over and slightly stretch as you roll it down.
- Roll the dough evenly to even out the thickness.
- Cut the rolled dough in half, then cut each half in half again, repeating until you have eight pieces.
- Grease a 9-inch pie plate (or use a cake tin or casserole dish) generously with oil. Place the rolls in the dish, pressing them down slightly if they are tall.
- Cover the rolls lightly with the plastic wrap you used to wrap the dough, allowing room for them to rise.
- Leave the rolls to proof for an hour or until doubled in size.
- Preheat the oven to 375°F/190°C.
- Once the rolls have doubled in size and are puffy, brush them with beaten egg.
- Bake the rolls in the preheated oven for approximately 30 to 35 minutes, or until they turn golden brown.