Boller (Conventional Recipe)
150-200g butter
500mls milk
100g fresh yeast
1/2 teaspoon salt
150-200g sugar
1 kg wheat flour
1 egg to glaze
It tastes also good with a teaspoon of cardamum, but this is optional. You can also mix raisins in the dough before it is rolled.
Method
Melt the butter. Add milk and heat to 37oC. (Any hotter than that the yeast will die.) Mix in the yeast. Mix the dry ingredients together and add in the milk mixture. Mix til a smooth dough.
Leave to rise in a warm place for 30 minutes.
Cut dough into 30 pieces and roll each into a round bun. Put the buns on a cooking sheet and let them rise for another 30 minutes. Glaze the buns with beaten egg and bake them at 250oC for 8 minutes.
For a special country Norwegian recipe see the post: The Famous Boller
Enjoy!
RSS
How Norway became a country is shrouded in mystery and folklore. The most well known tale is of Harald Hårfagre who gathered the small kingdoms of the north into a unified nation in 872AD – and of course, this story is about love.
Table settings are very much a part of the tradition of serving cake.
Large wooden racks called hjell are for drying fish.
The further ‘out of the way’ you go the more common it is to see folk cottages standing by the side of roads, along fjords or in a thicket of trees, minding their own business. 
Aursfjord is a branch of Malangen Fjord in Balsfjord.