Boller are a coffee bread staple in Scandinavia. They are ubiquitous, and I must admit that I’ve got a bit of a soft spot for the ones they sell at 7-11 and gas stations. Norwegian gas station boller are better than most things one can buy in an American gas station. I’m honestly not sure mine lived up to the standard.
waiting to go in the oven
At any rate, I baked the basic hveteboller recipe in The Great Scandinavian Baking Book, and I enjoyed it very much. These coffee buns are a nice light yeast roll, flavored with a hint of cardamom. My kitchen smelled amazing all day, which is one of my favorite things about baking breads. (This was also one of the first things I baked in the new kitchen, and it’s as wonderful as I hoped it would be!)
The recipe yields two dozen rolls, which is all fine and well if you’ve got a big party or a feast to throw, but it was quite a lot for just me and my husband. As a result, several days after the initial baking, the remaining rolls were turned into bread pudding. I love a good bread pudding, and the Scandinavian cardamom coffee breads make an excellent bread pudding (I’ve turned pulla into bread pudding before as well). The one pictured below was made using this recipe – I prefer to leave out the raisins.