Norwegian Bolle Rolls

Maria KostoffMaria Kostoff
Norwegian Bolle Rolls
Preparation285 min.
Cook20 min.
Тotal305 min.
Servings20 to 24 pcs.


  • flour - 4 1/5 cups (1 kg) white
  • milk - 2 cups (500ml) whole
  • sugar - 2/3 cup (150g)
  • salt - 1 tbsp (15 g)
  • cardamom - 1 tbsp (15 g) freshly ground
  • eggs - 1 large
  • yeast - 3 1/3 tbsp (50g) fresh
  • butter - 5.5 oz (150 g) cow, cube
  • raisins - optional

How to cook

Dissolve the yeast in half the milk with 1 tablespoon of sugar and 2 tablespoons of flour. Leave to the side for 15 to 20 minutes. Sift the flour into a bowl and add the yeast.

Add the remaining milk, sugar, salt, cardamom and knead patiently into a smooth and long dough. Once the dough is formed, add the cubed butter gradually and continue kneading for 15 minutes.

However, if the dough is very sticky, add a little more flour, but do not overdo it. Even slightly sticky dough is not fatal. Let the dough rise for about 1.5 hours or until doubled in size.

The Norwegian variety of these cakes requires the addition of raisins. Shape the dough into around 20-24 oval balls.

Arrange them in trays with baking paper and leave to rise for another hour. Brush them with a beaten egg and put them in to bake at 356°F (180°C) - 392°F (200 °C) for 15-20 minutes or until they turn a nice golden color.


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