Norwegian Cardamom Bøller
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.)
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.
thespicehouse.com
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