Ramson Rolls

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!

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.

Video

Notes

If you don't have access to ramson you can replace it with chives or green onion. I’m pretty sure a 1:1 substitution would work but I haven’t tried it. When you add your sub to the butter measure with your heart and taste taste taste to get something you’ll like. You could also sub by grating a clove or two of garlic into the butter, again measure with your heart and taste taste taste.

Pretty much any cheese will work for these rolls. I suggest: grana pandano, Parmesan, Västerbotten, cheddar, or dry mozzarella (the kind you would use for pizza). But you do you! Experiment!