Norwegian sweet rolls or boller are about half as sweet as the American counterpart and about twice as moist as a German roll. I would say the taste of Norwegian boller is somewhere between an American hamburger bun and a cake doughnut.
For Lent they get jazzed up with whipped cream and powdered sugar, it is like a yeasty cream puff.
Roll Recipe:150 g butter or margarine melted
7 dl milk, warmed
50 g fresh yeast (I use a special yeast from Idun just for sweet breads if not available use 1 pack of dried yeast more about yeasts here )
2 dl sugar
2 ts ground cardamom about 1 kilo of white flour
In a stand mixer with bread hooks add butter, milk and yeast until blended. Add sugar, cardamom and add flour until it pulls from the sides of the bowl. Cover and let rise in a cosy corner for about 1 hour.
Prep two cookie sheets with parchment paper. Turn the risen dough on to a lightly floured surface and divide into 24 pieces and roll until smooth, placing 12 on each cookie sheet. Cover with plastic foil and let rise about 45 minutes or until doubled in size.
Bake at 225 Celsius/ 445 Fahrenheit for 8 – 10 minutes or until lightly golden on top. Cool on the cookie sheet.
Cream Recipe:4 dl whipping cream 3 teaspoons sugar
seeds from 1/2 vanilla bean
Whip together until fluffy
Slice rolls and make dish up some fluffy cream.
They were finished just in time so we could enjoy them as we watched Petter Northug claim his third gold medal in the last race of the World Championship in Oslo.
We were equally pleased to see that he finished with more humility than last time.