Archipelago Bread Rolls are soft, slightly sweet rye and wheat buns. They have a fluffy interior and a crunchy crust, enriched with malt, syrup, and buttermilk. These hearty rolls have become a family favorite. You can serve them at festive gatherings, enjoy them for casual meals, or pack them as a traditional Finnish picnic snack.
I first discovered Saaristolaissämpylät when I tasted them in a restaurant. I couldn’t find a recipe for thinner buns. Curious, I tested my Saaristolaisleipä recipe for rolls. My first attempt had dough that was too loose. The rolls turned out flatter with a too thin center. I experimented more and with a different mix and additional flour I achieved the perfect texture: soft inside with a satisfyingly crunchy crust. The dough is still quite wet in the final recipe, so I use two spoons to portion and shape the buns. Today, these rolls have become a family tradition, enjoyed whenever we want to make a meal extra special.
What to Serve With Finnish Archipelago Buns
The other weekend, we hosted a small family gathering and I decided to include Saaristolaissämpylät in a buffet of Finnish favorites. I served the rolls alongside gravlax (cured salmon), horseradish sauce, Finnish new potatoes, and metsäsienisalaatti (traditional forest mushroom salad). Butter and a selection of Finnish cheeses completed the spread.
As a main, we enjoyed Chanterelle Soup, and the rolls were eaten on the side. These Archipelago Bread Rolls also work wonderfully as Finnish-style burger buns, filled with smoked salmon, horseradish sauce, fresh dill, and Finnish pickled cucumbers, or packed as eväs bread for picnics, making them ideal for casual or celebratory occasions.
Baking Your Own Archipelago Bread Rolls
Making Saaristolaissämpylät at home is easier than you might think. The dough contains malt and syrup, giving it a slightly sweet, aromatic, and typical Archipelago bread flavor. The dough is easy to make, just mixing the ingredients together, then letting it rise. Then, using two spoons, add portions of dough onto the baking tray. Let the buns rise a bit more. Just before baking, brush them with a syrup glaze and sprinkle poppy seeds for a delightfully tasty crust, and bake to perfection.
For larger gatherings, make smaller rolls. They will bake a little faster, so watch the oven closely. Enjoy these versatile rolls warm with butter, topped with gravlax and horseradish sauce, or alongside cheeses, pickled cucumbers, and traditional Finnish metsäsienisalaatti.
Serve them at a festive buffet, a cozy family meal, or as a picnic treat. Archipelago Bread Rolls bring the authentic taste of Finland to your table. They are hearty, flavorful, and sure to become a favorite for any occasion. Pair them with other traditional Finnish favorites, such as Smoked Salmon, Pickled Cucumbers, Dill and Horseradish Sauce, or Traditional Finnish Grandmom’s Salad for a truly authentic Nordic experience. For another Finnish bread experience, try my Traditional Finnish Archipelago Bread.
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Archipelago Bread Rolls – Traditional Finnish Recipe
Ingredients
Dough
- 8 dl (3 ½ cups) buttermilk
- 2 dl (¾ cup) dark malt (kaljamallas)
- 50 g (1 ¾ oz) fresh yeast
- 2 tsp salt
- 1 ½ dl (½ cup + 2 tbsp) dark syrup
- 4 dl (1 ¾ cups) rye flour
- 3 dl (1 ¼ cups) bread flour (or strong wheat flour)
- 2 dl (¾ cup) rye or wheat bran
- 4 dl (1 ¾ cups) all-purpose wheat flour
For brushing
- 2 dl (¾ cup) water
- ¾ dl (5 tbsp) syrup
- 1 tsp salt
- Poppy seeds optional
Instructions
- Warm the buttermilk to 37°C (98°F). Crumble in the yeast and stir until dissolved.
- Add salt, syrup, malt, bran, rye flour, bread flour, and gradually mix in the all-purpose flour. Knead until the dough is smooth and elastic.
- Cover the bowl with plastic wrap and a kitchen towel. Let rise for about 1 hour, or until doubled in size.
- Line two large baking trays with parchment paper. Using two spoons, drop 12 portions of dough onto each tray (24 rolls total). For smaller rolls, divide the dough into 30–32 portions instead. Gently flatten the portions slightly with the spoons so the rolls are a bit lower and more even.
- Cover and let rise again for 30–40 minutes.
- Prepare the syrup mixture by combining water, syrup, and salt. Brush the rolls generously before baking. Sprinkle with poppy seeds.
- Bake at 200°C (390°F) for 20–30 minutes. Smaller rolls will bake faster, so start checking after 15–18 minutes. The rolls are ready when the bottoms are baked and the tops have gained color.
- Allow to cool before serving.
Notes
- Serve with fresh butter for a simple, comforting treat.
- Top with gravlax and horseradish sauce for a festive, Scandinavian-inspired appetizer.
- Pair with semi-hard, mild cheeses and pickled cucumbers for a savory snack or brunch option.
- Accompanied by traditional Finnish Grandmom’s Salad or Finnish Forest Mushroom Salad (metsäsienisalaatti) for an authentic Nordic spread.
- Ideal for holiday tables, buffets, brunches, or cozy family gatherings.
