Serves a Crowd
Mor's boller
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15 Reviews
Sandy
June 10, 2020
This is my favorite roll recipe and I come from a long line of Norwegian women who bake bread and rolls. Using a mixer works best because you can use less flour.
Anne C.
December 22, 2019
This is a wonderful recipe! The Rosinboller come out light and soft every time. My family loves these! I am also a Norwegian-American. My mother is from Norway and all of my Norwegian family lives there. A lot of Norge pride here :)
Lisa L.
January 15, 2017
This recipe is a real gem, and so forgiving, too! I'm a bit old-fashioned and like feeling the dough in my hands, so I hand-kneaded this with 1 c whole-wheat, 5 c AP flour, and a packed 1/2 c (total) of golden and regular raisins for approximately 30 minutes (at a very leisurely pace). Then for the first rise, I let my oven preheat at 400 F for about 1 minute, shut it off, and stuck the dough in for a little less than an hour. When I took it out, it had essentially quadrupled in size! But I punched it down, kneaded a few times, and got on to shaping it like normal. I also couldn't remember how large golf balls were, but 53-56 g per ball worked out beautifully. Thank you so much for the recipe!
Kerry G.
September 30, 2015
This worked beautifully! Reminiscent of hot cross buns, but much better. I used cinnamon (and upped the amount) in place of cardamom, but only for kids sake. I used 5 cups flour only and it was fine. Sprinkled large grain sugar over egg wash.
mchu
March 30, 2014
One of my favorite memories of Norway was getting a giant warm bag of rosinboller at Narvesen and riding the trolley in downtown Oslo, watching the buildings and the scenery pass by while stuffing delicious goodness in my mouth. I've made these twice and it brings me back every time. Thanks for the recipe!
Annabelle
October 14, 2013
Just made these this weekend and they came out fantastic! I used all white whole wheat flour because that's all I had on hand, and they were great. I also used half raisins, half dried cranberries and then sprinkled a little pearl sugar on them before baking. So SO delicious! And yes, the dough is a little sticky, but resist the temptation to add more flour.
fiveandspice
October 16, 2013
Glad they turned out well for you! I totally want to try making them with cranberries and pearl sugar now!
Dia S.
July 19, 2013
Our mother made a braided loaf at Christmas with a similar dough from a recipe by the Michigan Consolidated Gas Co. My sisters and I try to carry on the tradition. Our loaf has apricots and pecans in addition to raisins. We are crazy for the cardamom and the tradition but it is a very dense loaf; dificult to get a good rise. Any suggestions for fluffiness would be greatly appreciated.
fiveandspice
July 20, 2013
Yes! a lot of the various Scandinavian snack/coffee time/dessert breads are all almost the same with slight variations. I've always assumed it was in part because of the limited ingredients they had and in part because they developed a national/regional taste for this style of bread and a love affair with cardamom! My major advice to keep the bread fluffy is to try to use as little flour as you can get away with and also give it the time to rise that it needs. If it is looking like it's rising slowly and hasn't doubled in size yet on either the first or second rise, just give it more time. You could also try adding a pinch more yeast. In general you only want just enough yeast to do the job in a bread, but with enriched breads, sometimes you need a little extra so they're not too weighted down by the milk and butter and eggs and fruit and the like that is in them.
Dia S.
July 20, 2013
Thanks! It is always tempting to add more flour because it is a sticky dough, but I will try to exercise restraint and patience, not my long suits.
lapadia
October 22, 2010
These sounds and look wonderful, and I will definately be making these soon! Thanks for posting!
TheWimpyVegetarian
October 21, 2010
Me too! I was just thinking about what bread I might want to make this weekend, and think I'll give this one a go!
AntoniaJames
October 21, 2010
Love it! Will certainly be trying this recipe soon. Thanks so much for posting it! ;o)
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