Choose your favourite bolle

Buns can seduce a stone

“Norwegian buns are simply irresistible”, says Bodil Nordjore, a Norwegian cookbook author and bun enthusiast who has won several awards for her work with Norwegian food culture.

“The small wonders can seduce a stone, and they make the world a little better for a few minutes”, she says, and continues the praise: “They do not stick and do not crumble. They smell heavenly and get the taste buds going.”

What’s not to like?

“You find some sort of sweet baked buns all over the world, but the Norwegian ones are special and have less fat than for instance the french brioche”, Nordjore explains.

Although now an integral part of our culture, it wasn’t until the white wheat first came to Norway in the 19th century, and people got stoves in their private homes, that buns became a favourite treat.

Always by your side

Traditionally, Norwegian bun eaters divide into two groups: with or without raisins. Bodil Nordjore prefers hers with loads of raisins and as soft as possible.

You can eat your buns in a cafe or on the go. And the good news is that no matter how or when you want them, they are literally available on every corner, from bakeries and cafes, shops – even petrol stations. In 2017 Norwegian petrol stations alone sold more than 40 million buns, according to TV2.no.

In fact, the petrol station Shell Espa in Eastern Norway has taken buns for travellers to a whole new level: They sold 1.5 million buns in 2019 and are famously known as Bolleland (yes, it translates to “bun land”). A stop here is mandatory when you travel from Oslo to popular skiing destinations like Hafjell, Sjusjøen, Kvitfjell, and Trysil.

In the mountain village of Lom, situated between Eastern Norway and Fjord Norway, the bakery has become a destination in itself. Especially in the summertime, travellers are more than happy to queue up for buns and other sorts of baked goods.

How do the experts like their buns?

It’s safe to say that you can enjoy the bun culture anywhere in Norway – even at the Michelin star phenomenon Maaemo. The restaurant is widely regarded as Norway’s best eatery and at the forefront of Nordic cuisine. After their reopening in trendy Bjørvika in Oslo, the chef added cinnamon buns to the menu.

After being served the meal of their lives, guests are shown into a new room where coffee and cinnamon buns are the crescendo. Even after a 15-course dinner, no one can resist a freshly baked cinnamon bun that feels like a hug for your taste buds.

How would you like yours?

Make wheat buns at home

A basic recipe for a sweet yeast dough that can be used for all kinds of buns. Just add what you like from raisins to vanilla custard or berries.

Ingredients

500 g all-purpose flour
100 g sugar
1 tsp baking powder
2 tsp ground cardamom
1/4 tsp salt
100 g butter
350 ml milk
25 g dry yeast

Instructions

Mix flour, sugar, baking powder, cardamom, and salt in a large mixing bowl.

In a saucepan on low heat, melt the butter and gradually add the milk while stirring constantly. Remove from heat and let it cool slightly, until lukewarm. Pour the milk mixture over the dry yeast and stir until the yeast is fully dissolved.

Pour the milk mixture into the flour mixture and whisk until smooth. Then knead the dough for about 10 minutes (on medium speed if you use a food processor) until you have a nice and uniform elastic dough. Cover the bowl with a towel and let the dough rise for an hour, until doubled in size. Add raisins or chopped chocolate if you want.

On a dusted surface, knead the dough a few times by hand until smooth. Divide it into four equal pieces and cut each piece into 4 or 5. Roll each piece into a ball between your palms and place on a baking sheet.

Cover the buns with a towel and let them rise for another 10–15 minutes.

Preheat oven to 220°C and bake until golden brown, somewhere between 12 and 14 minutes. Enjoy the buns while still lukewarm!