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!

[pureHTML ID=40]

Norwegian Rolls

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 16 rolls

Norwegian Rolls


  • 2¼ tsp dry yeast (or 50g fresh as I read on some recipes)
  • 6.7oz (200ml) lukewarm water
  • 6.7oz (200ml) milk or sour cream
  • 4 tbsp vegetable oil
  • 2 tsp sugar
  • 6½ cups (600g) flour, all purpose
  • 1½ tsp salt
  • ¼ tsp baking powder

Preparation Instructions

  1. In a small bowl with lukewarm water, mix yeast and sugar and let it activate for 10 minutes
  2. Add all other ingredients to the bowl of your mixer. When yeast is frothy pour it over flour, salt, milk, oil and baking powder and mix it until everything is well incorporated. At this point put the dough on a floured surface and knead for 5 minutes. Shape it into a ball, rub some oil on it and let it rise for 1-2 hours or until it doubles in size.
  3. Divide the dough in two, roll into a circle and then divide in eight 'slices' like you would do a pizza. Starting from the long side, roll the dough into a crescent shape. You will definitely need to bend them a bit.
  4. Preheat your oven to 400° F / 205° C
  5. Place the crescents on a baking sheet lined up with parchment paper; keep the middle tip beneath the crescent's body. Bake for 15-20 minutes or until golden (I like them brownish).


  1. Jeanette says

    The instructions are a bit unclear. Do you proof the crescent rolls prior to baking them?

    • baker says

      It’s in instructions above the recipe, you let them rise on the baking sheet for another 30 minutes or so. If you find anything else unclear please let me know.

    • baker says

      Add your milk after you activate the yeast, along with all other ingredients. I made these rolls twice, second time I didn’t notice I ran out of milk and I used sour cream and they were amazing. Now I did not try yogurt option but I think is definitely better than sour cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>