Simple Yet So Delicious: Norway’s Wildly Popular Raisin Buns

Feb 25, 2016

As we often hear, simple foods is often best, and that is certainly true when it goes for Norway’s classic “rosinbolle”. This fluffy, slightly sweet cardamom scented bun filled with plump raisins are the favorites of many.  Millions of these are being devoured yearly by Norwegians, we can’t seem to get enough.  In fact, baking “boller” has now become super trendy in Norway, and the variety of recipes that are floating around is astounding!

rosinboller2

Image: kk.no

Norwegians are definitely proud of their buns (no pun intended), and are known across Scandinavia for this specialty.  Often you hear the slogan “world’s best buns” around these creations, and I have to say… it’s not an exaggeration!

I was inspired to make rosinboller this week because it’s winter vacation in Norway, and many Norwegians pick some of these up at their local gas stations (yes, they sell freshly baked goods there – in fact some gas stations in Norway sell more “boller” than they sell gas!!) on the way to their cabins in the mountains, where they will spend the week skiing, catching some sun (hopefully) and being with family and friends.  This tradition also repeats itself a few weeks later during Easter.  It’s also considered the “healthiest” alternative among pastries, because it has no creamy or sugary sweet filling but is just a delight on its own.

Try out my dairy free, eggless cardamom buns that turned out OH so AHmazing…. I’m still reeling over the delight of the first bite, right out of the oven!! Happy baking!

ROSINBOLLER

1 stick vegan butter (around 113 grams)

1 1/2 cups (350ml) plant based milk

1/2 cup (150 grams) confectioner’s sugar

1 packet (2 1/4 tsp) dry yeast

1 tsp ground cardamom

1/2 tsp salt

4 cups all purpose flour (about 10 dl)

1 cup raisins

plant based milk for brushing buns

Place the raisins in a small bowl,  cover with hot water and let them plump up for about 15-20 minutes. Drain and set aside.

Melt the butter in a small pot over the stove and add in the milk.  Bring it to a temperature of about 110 degrees Fahrenheit (about 43 degrees Celcius). Make sure the mixture is not too hot or it will kill the yeast or too cold.

Add the mixture into a stand mixer bowl.  Whisk in the confectioners sugar, salt, cardamom and yeast and let sit for 2 minutes. With a dough hook, start adding in the flour gradually.  Continue kneading on medium speed for about 10 minutes until the dough is smooth and firm.  Cover with a towel and let rise for about 45 minutes to 1 hour in a warm spot.

Preheat the oven to 450 degrees Fahrenheit (225 degrees Celcius).  Lightly grease two baking sheets.

Pull the dough out onto a clean, lightly floured work surface, and work in the raisins. Knead a few times until all the raisins are incorporated. Divide into about 12 even pieces (or 14, depending on how big you want your buns to be), and roll them into round shapes.  Place them on the prepared baking sheets. cover with a towel and let rise again for another 15 minutes.

Brush the buns with some plant based milk and place in oven, bake for about 12-15 minutes until lightly golden on top.

rosinboller

11 Comments

  1. Nadine Revheim

    Tusen takk! I was just in Norway for a week and only had 4 bolle and thought I needed to make some now that I am hime in Beaconl you have inspired me once again 🙂

    Reply
  2. Sunny

    Aww thank you Nadine, and how great you were in Norway! Hope you had a nice time!! 🙂

    Reply
  3. mary Bopp

    Hi Sunny – Can I make these “non-vegan” by using regular butter and milk?

    Reply
    • Sunny

      Hi Mary – yes you can, but why would you? 😉 Jokes aside, you can substitute animal ingredients of course with the same results, except I don’t recommend it for health benefits.. Thanks for stopping by! 🙂

      Reply
      • mary Bopp

        Thanks for your reply. I’ll try them your way next time and let you know!

        Reply
  4. Sunny

    Sounds great, Mary – happy baking!! 🙂

    Reply
  5. Sophie33

    Hey Sunny! I made them today using half organic bread flour & half organic white spelt flour! They came out amazing & tasted awesome! xxxx Thanks again! xxx

    Reply
    • Sunny

      Hi Sophie, I’m so glad you tried them out and liked them! I was quite happy with them myself, I would never have thought of using bread flour and that that would work, so thanks for the tip! 🙂

      Reply
  6. thepinkpigeonpost

    Mmm, I think I just found my replacement for Hot Cross Buns this Easter…

    Reply
    • Sunny

      Great to hear the pinkpiegonpost! 🙂 So glad you came across my blog! 🙂

      Reply

Submit a Comment

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

Pin It on Pinterest

Arctic Grub
rosinboller2
rosinboller
Here’s a fun idea:

𝐇𝐨𝐬𝐭 𝐚 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐃𝐚𝐲 ! 🇳🇴🍞

Transform your kitchen into a cozy gathering spot with a Norwegian-style bread baking day! 

There’s something magical about kneading dough alongside friends and family.

Here’s how to host:

- Choose 3-4 different breads (hearty rye, sweet cardamom bread, rustic seeded whole grain loaf)

- Ask each friend to bring ingredients for one recipe 

- Set up stations with mixing bowls, flour, and baking pans

- Take turns kneading and shaping each dough together

- Everyone leaves with an assortment of fresh-baked loaves!

Need authentic Norwegian recipes? 

Join the waitlist for my upcoming 𝑵𝒐𝒓𝒘𝒆𝒈𝒊𝒂𝒏 𝑩𝒓𝒆𝒂𝒅 𝑩𝒂𝒌𝒊𝒏𝒈 𝐨𝐧𝐥𝐢𝐧𝐞 𝐜𝐨𝐮𝐫𝐬𝐞 which is launching next week - early open carts starts TUESDAY 3/18 

>>> sign-up link can be found in comment section below but hurry, the chance to sign up ends tomorrow!

This is perfect timing to learn and gather these recipes before your planned baking day.

The best part? 

You’ll turn bread making into a joyful social event while stocking everyone’s freezer with delicious homemade bread for weeks!

Tag who you’d invite to your bread day and comment VIP to get the link to be the first to know when the course opens (+ special VIP bonus) ! 👇

#NorwegianBreadDay #BakingTogether #WeekendPlans #Bakingtogether #norwegianrecipes #ARTICRUB
🍞 As our screens glow brighter, our ovens grow colder. With each passing generation, centuries-old Norwegian bread baking techniques—once whispered from grandmother to child in flour-dusted kitchens—fade into silence.

These aren’t just bread recipes. They’re stories. Heritage. 

Wisdom passed through hands that knew the perfect kneading rhythm without measuring.

Don’t let these traditions become digital artifacts in some forgotten archive.

Next week my online Norwegian Bread Baking course will be opening its doors again.

Learn the ancient art of baking Grovbrød, Kneippbrød,  Havrebrød and many other recipes from bakers who inherited these techniques through generations. 

Discover the subtle techniques no cookbook can capture.

Your ancestors didn’t preserve these traditions for them to disappear on your watch.

Join us. Flour your hands. Reclaim your heritage.

Click on the link in bio or comment VIP to join the VIP waitlist to be the first one to be notified when the course opens and the chance to receive a very special bonus!

#Norwegianbread #Norwegiantraditions #arcticgrub #onlinebakingcourse #reclaimtraditions
My Norwegian Bread Baking course is opening next week, and I’m busting all the myths that might be holding you back from bread bliss. Swipe through to read more! 

Have you ever tried making Norwegian bread before? 

Drop a comment and let me know how it went! If you haven’t tried yet, what’s holding you back? I’d love to know.

Click the link in bio or comment VIP to join the VIP waitlist and get early access + a special bonus when enrollment opens!

#NorwegianBread #HomeBaking #BreadMaking #FoodFromScratch #SlowFermentation #BakingCourse #NordicBaking #HealthyBread”
#arcticgrub
𝐘𝐨𝐮𝐫 𝐖𝐡𝐢𝐭𝐞 𝐁𝐫𝐞𝐚𝐝 𝐂𝐨𝐮𝐥𝐝 𝐍𝐄𝐕𝐄𝐑 🙅‍♀️”

Tired of being told bread is the enemy? Spoiler: it’s not the bread—it’s WHICH bread.

This isn’t your sad grocery store sandwich loaf. 

This is Norwegian seed bread. THE. REAL. DEAL. 👊

Swipe through the below photos to see why this bread is actually your body’s BFF ➡️

And the FLAVOR? 

We’re talking next-level bread experience. 

That nutty richness from toasted seeds. 

The subtle tang from slow fermentation. 

The deep earthiness of whole grains. 

Once you taste this, that flavorless white foam masquerading as bread will never satisfy you again.

Want to learn how to make this life-changing loaf yourself? 

Waitlist for my Norwegian Bread Baking course is NOW OPEN!

Early birds get a secret VIP bonus you won’t want to miss!

Comment VIP to get the link for the waitlist and be the first to know when doors open and be eligible for the free bonus!

 #NorwegianBread #RealFood #NutritionMyths #wholegrainbread #bakebread #onlinebreadbakingcourse #norwegianrecipes #arcticgrub
There’s nothing quite like the comfort of traditional 𝒔𝒎ø𝒓𝒃𝒓ø𝒅 topped with pickled herring.

It’s the ultimate Nordic flavor experience!

Capture the essence of classic sild (herring) while bringing a fresh contemporary Norwegian taste to your table with my 𝐕𝐞𝐠𝐚𝐧 𝐁𝐞𝐞𝐭 𝐚𝐧𝐝 “𝐇𝐞𝐫𝐫𝐢𝐧𝐠” 𝐒𝐚𝐥𝐚𝐝.

Drawing on my experience at Manhattan’s Aquavit restaurant, this recipe balances the three crucial elements of traditional sild: acid, salt, and sweetness.

The magic happens when my secret substitute for herring is transformed through careful marination, creating that distinctive texture we associate with pickled herring. 

Combined with earthy roasted beets, crisp green apple, and a creamy mustard dressing, this salad delivers Norwegian cuisine’s distinctive complex flavors.

Get the recipe link for this salad in my bio 🙂

This salad shines as part of a traditional 𝘴𝘮ø𝘳𝘨å𝘴𝘣𝘰𝘳𝘥 and 𝘬𝘰𝘭𝘥𝘵𝘣𝘰𝘳𝘥 or as a stand-alone 𝘱å𝘭𝘦𝘨𝘨 for your daily bread. 

I particularly love this salad on Norwegian 𝐡𝐲𝐭𝐭𝐞𝐛𝐫ø𝐝.

Recipes for this ‘cabin loaf’ are hard to come by but I share my special recipe in my 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐜𝐨𝐮𝐫𝐬𝐞, which will be relaunching later month. 

Get on the VIP list for early access to the course and special perks!  Comment VIP to get the link! 🍞🥖

#norwegianbreadcourse #norwegianrecipes #veganbeetandherringsalad #nordicplantbasedkitchen #veganizingscandinavianfood #arcticgrub
𝐇𝐚𝐩𝐩𝐲 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐖𝐨𝐦𝐞𝐧’𝐬 𝐃𝐚𝐲! 

Today we celebrate the strength, resilience, and creativity of women everywhere, especially those who have shaped Norwegian food culture through generations.

I share quotes from Pippi yearly on this day, and I especially love this one: “𝑰 𝒂𝒎 𝒕𝒉𝒆 𝒔𝒆𝒂, 𝒏𝒐𝒃𝒐𝒅𝒚 𝒐𝒘𝒏𝒔 𝒎𝒆.”

Like the untamed sea, women’s contributions to our culinary traditions have been powerful, boundless, and essential. 

From grandmothers passing down secret family recipes to innovative female chefs redefining Nordic cuisine today.

What’s your favorite dish passed down from a strong woman in your life? 

Share in the comments below!

#InternationalWomensDay #WomenInFood #NorwegianCuisine #PippiLongstocking #WomensEmpowerment #ArcticGrub