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Meet Siri

  • A pie-lovin', bread-risin', apron wearin' expatriate living the good life on the west coast of Norway

Blogs From the Kitchen- in English

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September 22, 2009

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rachel

Nice buns, Siri!

Heather

I really can't wait to make these, but it will have to be cooler. Or maybe they'll christen the new OVEN!!!!

twitter.com/laurenpeters

oh lord these look AMAZING!

Megan@Feasting on Art

Oh my goodness Siri! I am really loving your bun series. I hope your little bun is doing well! I am sure he/she has been enjoying all of these early autumn treats.

Susan

Love these, and congratulations Siri!

cinnamonquill

Just magnificent...nothing better than raisins and cardamom!

Happy Cook

Delicious looking buns, i am sure bookmarking these.

Murasaki Shikibu

Baking your own sourdough bread and making your own pizza crust in itself can help stretch your food budget by miles. I really like the way you write Siri. There's something comforting about your narrative... :)

lulu84

I visited Norway at the beginning of the year, it is really fantastic but extremely expensive. But it would be nice to recreate the flavours and smells in my home. IF I were to cook some now and some maybe a week later, when do I put the bread in the freezer, when it is a dough or after it has been baked? I am really excited to try these and the rest of your recipes out.

Thanks

natfly

i made some from your recipe today! i was advised that you perhaps meant 1tb OR 1 1/2tsp of yeast, but apparently not! since mine didn't rise so well ;)

what flour do you use? plain, self raising or strong?

still taste amazing, thanks for bringing my norwegian memories to my english home :) :)

Siri

Natlfy- It's VERY difficult to come by flour in Norway that is not all-purpose, rye, whole-wheat, spelt, or barley. Meaning, self-rising or any other type of enriched white flour is not common in the Norwegian kitchen, so i just use the regular old all-purpose for most of my baking needs.

As for the yeast, although I do my best, I still haven't found a good system for converting all of my metric recipes into imperial or imperial recipes into metric. Silly, I know. Some conversions come easy like flour and butter, while other things like converting 200 grams of raisins into cups for my American readers or 50 g of cake yeast into tablespoons worth of active dry is a bit tricky.

Glad they still turned out for you. I adore the way those little guys smell! -SiRi

sadaf

my buns came out very hard............. i am disappointed with the recipe :s

Elaina

Then there are those rolls that have the custard in the middle. It's the simple joys such as these that make Norway great. Not to mention the worlds best hot dogs!!! I often crave a Troika candy bar!!

Sharon

Can I make these using the bread machine (new to me) to knead and raise the dough? I lived it Stavanger for 4 years, now in Arizona. Can't wait to have the smell of Rosin Boller wafting through my desert kitchen!

annycabanny

I love these buns, so yummy! I've made them several times. Second time I kneaded them longer and let them rise longer. They were delish both times but I think I like the big soft ones best. If there are any left left, which I had because of all the good food my kids have to choose from, they keep well and are so wonderful cut in half and toasted with my morning coffee. These may just have to be a staple in my house :-)

Jenny

I made them today, really nice :)
thankyou

jacksonjackson18074.webs.com

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Jen

I am not great or confident at baking, but I just made these from your recipe and they are wonderful! I have never had the real thing, but I love them. Great, easy-to-follow instructions.

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