100g fresh yeast
1/2 teaspoon salt
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.
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