Norwegian Rolls

Lots of Norwegian rolls recipes all over the web, they seem to be very popular which kind of made me curious so I grabbed the first one I found and I went baking. Surprisingly they did look and taste a bit like my Nutella Rolls but the ingredients are a bit different. To make a long story relatively short, they are amazing and the milk from the recipe really adds to the great texture and taste… and maybe this is why I made them two days in a row, to get it out of my system. It didn’t work! Second time I made these little things I ran out of milk but I still wanted my rolls so I replaced it with… sour cream, about same quantity. You should definitely try them both, trust me.

Now the recipe; add yeast and sugar to a bowl of water (quantities in the recipe below) and give it 10-15 minutes to activate. In the meantime add flour, baking powder, salt, oil and milk to the bowl of your mixer. When yeast is frothy, pour it over the flour mixture and give it a serious swirl; dough should not stick to the bowl so adjust flour/water if needed. When everything looks well incorporated do a little bit of kneading then rub some oil and let it rise until doubled in size, 1-2 hours.

Time to create our rolls, divide the dough in two and roll each piece into a circle as thin as possible but don’t over do it. Cut your circle in eight triangular pieces, like you do with a pizza and starting from the long side, roll the dough into a crescent shape. Place your crescents on a baking sheet lined with parchment paper with the tip of the crescent beneath the whole thing because it tends to go up and burn, giving you a weird roll shape… same thing happened to me because I’m a nub though second batch was perfect. Let them rise for another 30 minutes then brush with egg wash and sprinkle some poppy seeds. Bake for 15-20 or until golden brown; I like mine a bit more crusty.

What can I say at this point, delicious and this recipe is definitely something that I will keep baking. Enjoy!