Boller (Norwegian Sweet Rolls)

Steps

1. Heat the milk, butter, sugar and cardamom to 105°F / 40°C, in the microwave or on the hob.
2. Add the yeast to the milk and butter mixture and stir until dissolved.
3. Add the flour 1 cup at a time. Blend well with a whisk for the first 3 cups, then switch to a wooden spoon, and finally your fingers, until the dough has formed and is barely sticky.
4. Turn the dough out onto a clean, lightly floured worktop or kneading mat and knead for 10 minutes until smooth, adding flour as needed to keep it from sticking.
5. Put the dough in a greased (or floured) large pot and let it proof somewhere warm until doubled.
6. Once doubled, punch the dough down.
7. Let the dough rest for 5 minutes, then form it into 2-inch balls and place them on a baking tray lined with non-stick baking paper.
8. Cover the balls with a cloth and let them rise.
9. Lightly brush with beaten egg (or the maple syrup glaze).
10. Bake for 15 to 20 minutes at 350°F / 175°C, until the glaze turns golden brown.
11. Enjoy with butter, or butter and jam.

Notes from Mat Thomas

• Mix the cardamom into the sugar first, then add it to the milk and butter.
• Microwave the milk, butter, sugar and cardamom in 30–45 second bursts, about 4 minutes in total, to reach 105°F.
• While rising, cover with cling film or a wet dish towel if the dough will reach the top of the pot. In a big pot, a dry towel will do.
• Lightly heat the oven to about 110°F for rising, but not too hot.
• The first rise should take about 45 minutes.
• Don’t forget to punch down the big dough ball and let it rest 5 minutes.
• Don’t forget to let the little balls rise again after you roll them.
• The beaten egg on top gives them their glisten.