CHRISTMAS ROLLS (Lucia Buns)

Contributed by Katie Allen of Sigrid Undset Lodge #32, Palo Alto, CA

  • 1 cup scaled cream
  • 1 package active dry yeast
  • 1/4 cup warm water (110 – 115°)
  • 1/4-1/2 tsp. saffron threads crumbled (or 1/2 tsp. powdered saffron) [optional]
  • 1/2 cup butter (1 stick)
  • 1/3 cup sugar
  • 1 tsp. salt
  • 3 – 3 1/2 cups all-purpose flour
  • 1 egg, well beaten
  • raisins (as needed)*
Jul Buns (Lucia buns)
  1. Place water in 2 cup bowl and add yeast to soften. Let stand 5 to 10 minutes until it has risen. (Can keep over a bowl of lukewarm water if it is cold to help it rise.)
  2. In large bread bowl, add butter (cut into slices), sugar, salt and if using, the saffron. Pour scalding milk over these ingredients and let sit to melt butter. Mix. When everything is lukewarm, blend in, beating until smooth, 1 cup of the flour.
  3. Add the yeast mixture to large bowl and mix. Add about 1 cup more flour and beat until very smooth. Then beat in the beaten egg. Beat in enough of the remaining 1 1/2 flour to make a soft dough. [(Amount depends on moisture in air and size of egg used. Dough will be soft.]
  4. Flour a surface to knead on and turn the dough onto this and allow the dough to rest 5-10 minutes.
  5. Knead dough. Break off pieces of dough and roll with hands into strips that are about 5" long and about 1/2" thick.
  6. Various shapes are used (see possibilities HERE), but St. Lucia buns usually are 2 twists crossed over each other with a raisin pressed into each coil. Instructions are shown on the possibilities page/diagram. For St. Lucia rolls, coil each end in to center of strip. Place 2 coiled strips together so that coils form a 90° angle to each other. Press 1 raisin into the center of each coil.
  7. Place rolls on parchment covered baking sheets. Cover with cloth, and let rise until doubled.
  8. Bake at 375° F for about 15 (and up to 20 minutes). Rolls should be barely lightly browned as they will continue to cook some.
  9. Remove from oven and allow to cool on racks.
  1. * Raisins should be placed in warm water for about 15 minutes to plump them up, and then drained before using them.
  2. Yields about 4 dozen rolls if single coiled.
  3. Can be made up to 1 day ahead, but are best eaten that day.
  4. St. Lucia Day is celebrated in all of the Scandinavian countries each December 13th. The tradition is for the eldest daughter of the house to dress in a long white nightgown or robe, with a red sash, red stockings, and a crown having greenery and candles glowing to come to all the rooms in the house offering saffron cakes and coffee.