Norwegian Breakfast Rolls


50 grams of fresh yeast
7 deciliters of skimmed milk
1/2 kilo of plain flour
1/2 kilo of wholemeal flour (Grahamsmel)
1 tea-spoon of salt
2 table-spoons of honey

Making Norwegian Breakfast Rolls

Warm the milk on middle heat until it is lukewarm, mix the milk and yeast in a bowl and add honey and salt. Add the flour and knead. You might need some extra flour to make the dough release the bowl. Just work in as much as you need for it to release the bowl and become smooth. Shape the dough into a round and put back in the baking bowl. Clean it before and add a tiny bit of oil to the surface this way the dough does not stick to the bowl. Cover with a kitchen cloth and leave to rise somewhere warm (hot water in a kitchen basin works wonders) until it doubles in size.

Put the dough back onto the baking surface, bake in some more flour if it is sticky. Part into 2 smaller rounds and roll them into long baguette like shapes. Cut them into equal small pieces, 12-15 each. Shape them into a round by cupping your hand and pressing the bun down, before you slowly release the pressure. If haven’t shaped rolls before its worth having a look at as training video (from 1.54 on) and then you just practice. Take out two baking trays and cover them in baking paper, add the rolls and cover with a kitchen cloth. Leave to rise for about 30 minutes until they double in size. Bake in an oven preheated to 220 degrees Celsius for 10-15 minutes. Mine took 12 minutes, but the baking time differs from oven to oven. Check after ten and then you decide.

Good for breakfast, lunch and tastes wonderful with soup.


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