Ok, so time and time again I have tried to make these traditional Norwegian sweet rolls and most of the time they have turned out rather blah. But, this recipe might be the key to success....at least this last batch was fluffy and soft and perfect in my opinion! They are not overly sweet, but they are not meant to be savory dinner rolls either.
And sorry, but the measurements are metric....
Boller
Ingredients:
500g all purpose flour (plus a little extra if dough is too wet)
100g sugar
1/2 tsp salt
1/2 tsp ground cardamom
100g salted butter, a little soft
3 1/4 dl milk (2% or whole)
6 1/4 tsp active dry yeast
**You can use dairy free margarine and water in place of milk and these are allergy friendly!**
Directions:
- In a large bowl, mix together the flour, sugar, salt and cardamom.
- Heat the milk to 110-115 degrees F. Add the yeast to the warm milk and whisk it to make sure it is dissolved. Let stand for 5-10 minutes until nice and foamy. You might want to add just a pinch of sugar to this to help "feed" the yeast.
- Cube the butter and add it to the flour mixture. Rub with your fingers until there are no chunks of butter left and it resembles slightly coarse cornmeal.
- Make a well in the center of the flour and pour in the milk/yeast. Using your hands, mix everything together well until a nice dough forms. You might need to add some additional flour if the dough is too wet.
- The dough should be smooth and just slightly tacky when you touch it, it should not be lumpy or sticky.
- Form the dough into a nice ball and leave it in the bowl, covering the bowl tightly with plastic wrap. Then cover the bowl with a kitchen towel and let it rise for about 1 1/2 hours or until doubled in size.
**Do not put the bowl somewhere too hot or too cold it will either over-activate or kill the yeast. I put mine in the corner on my counter where it is warm and kind of out of the way**
- Once the dough has risen, turn it out on a floured surface and knead it for a few minutes until it is nice and elastic.
- Divide the dough into 20 equal parts and roll each one into a smooth ball. Place them a couple of inches apart on parchment-lined baking sheets.
- Cover the baking sheets with a clean kitchen towel and let the rolls rise for an additional 20 minutes.
- Heat the oven to 400 degrees F and once the rolls have risen bake them in the middle of the oven for approximately 10 minutes. They should be nice and golden on top.
- Remove the rolls from the oven, brush the tops with a little bit of cold milk and set them on a rack to cool.
- Serve the rolls warm, as is, or with butter or jam or Norwegian brown cheese.
**The rolls are best the day of baking, if you have leftovers put them in the freezer at the end of the day and simply take some out whenever you want some in the future. They can easily be heated up for a few minutes in the oven, or in a pinch you can microwave them for a few seconds until thawed.
**If you like raisins, you can add some raisins to the rolls before baking them. Simply make the roll, pat it flat, put some raisins on one side and fold the sides of the roll in so the raisins are inside and then make it into an even roll again leaving any seams on the bottom when you put it on the cookie sheet. (Think kolache....making the roll surrounding the raisins).
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