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Tangud (butter bread rolls): recipe illustration
Breakfast

Tangud (butter bread rolls)

Small soft rolls enriched with butter and milk, enjoyed fresh at breakfast or teatime. A staple of Estonian home baking.

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Ingredients

Ingredients

Finition

Nutrition facts

399 kcal per serving

Protein
11.4 g
Carbohydrates
53.7 g
of which sugars
9.5 g
Fat
14.5 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and a spoonful of sugar in the warm milk and let it rest for 10 minutes.
  2. Mix the flour, the rest of the sugar and the salt, then add the egg and the yeast mixture.
  3. Knead for 8 minutes, gradually work in the soft butter, then knead until smooth.
  4. Cover and let it rise for 1 hour in a warm place.
  5. Divide the dough into 12 portions, roll each into a sausage, then coil them into snails.
  6. Arrange the rolls on a tray and let them rise for 25 minutes.
  7. Bake at 200 °C for 12 to 15 minutes, until golden brown.
  8. Brush with melted butter as soon as they come out of the oven.

Variations and tips

Cinnamon sugar. Sprinkle the dough with sugar and cinnamon before rolling for a more indulgent version.

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Original Ecomely recipe.