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dutch sweet rolls

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The Dutch call these pastries ‘Seeuwse Bolussen’ (or more generally, ‘bolus’, meaning bun). The recipe originates from the southwestern region of Zeeland in the Netherlands and can be traced as far back as the 17th century. How they’re made varies somewhat by region. For instance, ginger is common in Amsterdam while cinnamon is more common in Zeeland, and other regions might favor other sweet flavors such as orange, almond or treacle. They’re ooey gooey sticky sweet rolls that are best enjoyed with a cup of coffee and some butter smeared on top while they're still freshly hot out of the oven.

(1 rating)
yield 12 to 15 sweet rolls
prep time 1 Hr 20 Min
cook time 8 Min
method Bake

Ingredients For dutch sweet rolls

  • 3 1/2 cups
    all-purpose flour
  • 1/2 tsp
    salt
  • 2 Tbsp
    powdered milk
  • 1 Tbsp
    white granulated sugar
  • 1 1/4 cup
    warm milk (about 110 to 115°f)
  • 1 Tbsp
    active dry yeast
  • 6 Tbsp
    unsalted butter, melted and cooled
  • SUGAR TOPPING:
  • 2 cups
    dark brown sugar (if you only have light brown sugar, just stir in a tbsp or two of molasses)
  • 1 heaping tsp
    ground cinnamon

How To Make dutch sweet rolls

  • 1
    Line a large baking sheet with parchment paper or a silicon baking sheet; set aside.
  • 2
    Mix flour, salt, powdered milk and white sugar together in a bowl.
  • 3
    Dissolve yeast in the warm milk, and add to the flour mixture. Mix until well blended. Knead the dough on a floured surface for a few minutes. Drizzle in the melted (but cooled butter), and continue to knead the dough for about 10 minutes. Place dough in greased bowl, cover, and set aside for 15 minutes.
  • 4
    Punch the dough down. Pinch off pieces of dough and roll into golf-ball size balls (you should get about 15 equal size dough balls). Roll each ball into a rope about 7 to 8 inches in length. Roll each rope in the sugar/cinnamon topping until completely covered. Pinch one end of the rope between your thumb and index finger. With the other hand, roll the rope around your index finger ina circular fashion (so you roll the dough into a spiral). Tuck the end of the rope underneath it’s hidden, and pinch it in place (so it won’t unravel during baking).
  • 5
    Place coiled rolls on the lined baking sheet, about 1 1/2 to 2 inches apart. Sprinkle remaining sugar on top of the rolls. Cover, set aside for about an hour or until doubled in size.
  • 6
    Preheat oven to 400°F.
  • 7
    Bake the rolls for 8 to 10 minutes or until puffy and lightly golden. Watch carefully as they burn easily. Be careful when removing them from the baking sheet as the sugar topping might drip and will be piping hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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