Normennenes Recipe Book 

Boller — Norwegian Rolls

Contributed by Grete — 2014
Boller are traditional Norwegian rolls. They are eaten for breakfast, lunch, tea, snack and dessert. They are a milk-based, not overly sweet, with just a hint of cardamom. They come with or without raisins. Baked fresh daily in Norwegian bakeries; they are available in grocery stores and, apparently, even in gas stations.


1½ cup milk
1 stick butter
1 cup sugar
2 eggs
5 tsp dry yeast or 2 pkgs of yeast
5-6 cups flour (approximately)
¼ - 1 tsp cinnamon or cardamon
2-3 handsful raisins (approx.)

  1. Heat milk in small pan until it simmers around the edges.
  2. Turn off heat and cool.
  3. Add 1 stick butter and 1 cup sugar.
  4. Cool mixture until finger temperature.
  5. Beat 2 eggs in separate bowl.
  6. In a large mixing bowl, combine 5 tsp dry yeast or 2 packages of yeast with about ¼ cup of lukewarm water and about 1 tsp sugar to activate the yeast.
  7. Let stand 5 minutes until the bubbles form and yeast rises.
  8. Add the beaten eggs to the milk, butter and eggs.
  9. Add to the yeast mixture.
  10. Beat in 5 cups or more of flour, cinnamon or cardamom and raisins and mix well.
  11. Cover with saran wrap and towel and let the dough rise to double the size.
  12. After it has doubled in size mix it again with a dough hook (mix master) or kneed it for 3 minutes.
  13. Roll it out and form balls and put on cookie sheet and let it rise again to half the size.
  14. Bake in 400 oven for 15 minutes until golden brown.
  15. Brush with milk as soon as they come out of the oven.
  16. Put on rack to cool.
    Serving Suggestions:
  • Serve fresh with butter, Norwegian Goat Cheese and coffee.