Norwegian Cardamom Bøller
Soft, no-knead Norwegian cardamom boller. Easy dinner rolls with warm milk, butter and fragrant cardamom. Bake golden in about 15 minutes.
My father makes these every year at Christmas, but they are good all year round. The cardamom smell is intoxicating and they make a fantastic dinner roll.
Submitted by: Rebecca from Evanston, IL
Yield: 14-18 buns (Depending on size.)
- A no-knead, two-rise method yields soft, cardamom-scented dinner rolls.
- Warm milk around 98°F (37°C) and two packets of yeast give reliable rise.
- Handle the sticky dough with oil or a spoon, brush with egg wash and bake at about 357°F (180°C) until golden.
Spices
Featured in this Recipe
Preparation Instructions:
Melt butter in milk and heat to 98º. Mix sugar, salt, cardamom and yeast with half of the flour. Mix the butter/milk with the dry ingredients. Allow to rise for 45 minutes. Add the rest of the flour to make a sticky dough. DO NOT KNEAD. Let it rise again, then form into small buns. Brush with an egg wash. Bake at 357º for fifteen minutes.
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Frequently Asked Questions
What are Norwegian cardamom boller?
Boller are soft sweet rolls from Norway. These use butter, milk and ground cardamom for a fragrant, slightly sweet dinner roll that works at holiday meals or any day.
Is the milk temperature 98 degrees Fahrenheit or Celsius?
Use about 98°F, which is roughly 37°C. The milk should be warm to the touch but not hot so you do not kill the yeast.
How much yeast should I use if I only have packets?
Use two standard US yeast packets, about 14 grams total. The recipe lists 2 tablespoons which is close, but two packets is a reliable amount for this dough.
Why does the recipe say do not knead?
This is a no-knead style. The dough is sticky and builds structure during the two rise periods rather than by hand kneading. That keeps the rolls tender and saves time.
How do I handle the sticky dough and shape the rolls?
Dust your hands or a spoon with a little flour or oil. Scoop portions with a spoon or cookie scoop, tuck the edges under gently, or use an oiled bench scraper to portion. Keep the surface lightly floured so you do not compress the dough too much.
Can I substitute instant yeast or change the cardamom amount?
Yes. Instant yeast can be mixed with the dry ingredients with no proofing. You can adjust cardamom to taste; start with 1 to 2 teaspoons if you prefer a milder flavor or up to 2.5 teaspoons for stronger spice.
What oven temperature and bake time should I use in Celsius?
Preheat to about 180°C (around 357°F). Bake the buns for about 12 to 18 minutes until they are evenly golden. Watch closely near the end so they do not overbake.
How should I store or freeze these boller?
Store cooled rolls in an airtight container at room temperature for 2 to 3 days. Freeze fully cooled buns in a sealed bag for up to 3 months. Reheat from frozen in a low oven or microwave briefly until warm.
What are Norwegian cardamom boller?
Boller are soft sweet rolls from Norway. These use butter, milk and ground cardamom for a fragrant, slightly sweet dinner roll that works at holiday meals or any day.
Is the milk temperature 98 degrees Fahrenheit or Celsius?
Use about 98°F, which is roughly 37°C. The milk should be warm to the touch but not hot so you do not kill the yeast.
How much yeast should I use if I only have packets?
Use two standard US yeast packets, about 14 grams total. The recipe lists 2 tablespoons which is close, but two packets is a reliable amount for this dough.
Why does the recipe say do not knead?
This is a no-knead style. The dough is sticky and builds structure during the two rise periods rather than by hand kneading. That keeps the rolls tender and saves time.
How do I handle the sticky dough and shape the rolls?
Dust your hands or a spoon with a little flour or oil. Scoop portions with a spoon or cookie scoop, tuck the edges under gently, or use an oiled bench scraper to portion. Keep the surface lightly floured so you do not compress the dough too much.
Can I substitute instant yeast or change the cardamom amount?
Yes. Instant yeast can be mixed with the dry ingredients with no proofing. You can adjust cardamom to taste; start with 1 to 2 teaspoons if you prefer a milder flavor or up to 2.5 teaspoons for stronger spice.
What oven temperature and bake time should I use in Celsius?
Preheat to about 180°C (around 357°F). Bake the buns for about 12 to 18 minutes until they are evenly golden. Watch closely near the end so they do not overbake.
How should I store or freeze these boller?
Store cooled rolls in an airtight container at room temperature for 2 to 3 days. Freeze fully cooled buns in a sealed bag for up to 3 months. Reheat from frozen in a low oven or microwave briefly until warm.
I am a neophyte baker and I have a few questions concerning the recipe:
Yields: a bunch? Qty could be more precise especially if formed small bun size was specific i.e. 1/4 cup or ?
preparation instructions-
1)heat mild/butter to 98 degrees – sounds too precise?
2) two risings before forming into small buns- what size? do the formed buns rise again?
3) bake at 357 degrees? should it be 350 or 375? or is it a conversion from celsius?
I will try the recipe and post my results.
Lee