Boller: Norwegian sweet rolls

The world’s best rolls.

You may have read my rave review either in the Rjukan post or on Instagram, so here it is: the recipe. Because sometimes you can’t get to a Norwegian gas station, but you have to have an airy, angelic, chocolate-studded, cardamom-scented bowl of sweetness: a bolle, which is almost always said in the plural- boller- because you cannot eat just one.


Sometimes life is a bowl of boller

This recipe is an English translation and English system equivalent of the recipe found on Trine’s food blog (with chocolate chips instead of raisins). Her recipes are top-notch and highly recommended, if you read norsk.

Norwegian sweet rolls
Makes 24-32

5 dl or just over 2 cups milk, lukewarm (most Pyrex measuring cups have dl)
2 1/4 Tbsp dry active yeast
5 1/3 cups unbleached flour
3/4 cup sugar
1 tsp ground cardamom (freshly ground if possible)
1/4-1/2 tsp salt
1 egg
11 (eleven) Tbsp butter, soft and sliced
1 1/2 cups chocolate chips
1 more egg (for brushing tops)

All ingredients should be at room temperature (except warm milk) for best results.

  1. Mix yeast into slightly-warm milk and let proof for about 5 minutes. To the bowl of a mixer, add flour, sugar, cardamom, salt, egg, milk and yeast. Mix together on low until well-incorporated. While mixer is going, add slices of butter to the dough.
  2. Switch to a dough hook and mix for 5-10 minutes on medium. If dough sticks to the sides too much, a little flour may be added, but not much. It should be a very soft dough, but it should hold together.
  3. When it has been kneaded very well, add the chocolate chips until well-mixed.
  4. Lightly oil a bowl, place dough in it and turn the dough oiled side up. Cover with plastic wrap and let rise until doubled and a finger pressed into the dough makes an impression that disappears very slowly. (About 1 hour.)
  5. Set out two baking sheets covered in silicone mats or parchment. Divide dough into balls about golf ball size or a little larger. Place an inch or two apart on baking sheets. Cover trays with a light towel and let rolls rise another 30-45 minutes.
  6. Preheat oven to 425ºF. Brush rolls with beaten egg wash. Bake trays one at a time for 10-12 minutes. Serve warm or at room temperature.
  7. Cooled rolls can be frozen for later if wrapped tightly.





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