Hveteboller – Norwegian wheat rolls

Ingredients for 12 servings:

• 500 g wheat flour type 550
• 21 g fresh yeast (1/2 cube) or 1 packet of dry yeast
• 60 ml water, lukewarm
• 240 ml milk, lukewarm
• 60 g butter, soft
• 1 tsp salt
• ½ tsp cardamom
• 35 g sugar
• 1 small egg(s)
• 2 tbsp milk
• Sugar granules

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

fluffy and sweet

Sift flour into a bowl and make a well in the center. Dissolve fresh yeast in lukewarm water and pour into the well with a pinch of sugar. Working in from the edges, stir a little flour into the yeast solution until a smooth paste forms. Dust the paste with a little flour and let stand until bubbles form (approx. 10-15 minutes). Then stir in the remaining ingredients, finally the butter, and knead into a homogeneous, elastic dough. Dissolve the dried yeast in the water and pour into the well. Knead immediately with the remaining ingredients for approx. 10 minutes until a homogeneous, elastic dough forms. Place in a lightly oiled bowl, cover with lightly oiled cling film and let rise in a warm place for approx. 30-60 minutes until it has doubled in size. Punch down the dough and form 12 balls, each weighing 70g. Place them on a baking sheet lined with baking paper or greased with parchment paper, cover, and let rise in a warm place for another 30-45 minutes. Preheat oven to 200°C (top/bottom heat). Whisk the egg and milk together and brush the rolls with it. Sprinkle with sugar and bake on the middle rack for 20-25 minutes, until golden brown. Tip: I’ve also baked in chocolate chips or raisins.