Bestemor’s Norwegian Sweet Rolls

When my mom and her siblings were children, “Bestemor” (grandma) made sweet rolls every Friday night. They could smell the sweet rolls as they came home from school, the whole house smelled delicious and welcoming. In this video, mom, aunt, and grandma show us how to make these wonderful sweet rolls. They have not had this treat together for years. It brought back many fond memories.

Norwegian Sweet Rolls (Wiernerbrød)

Dough:
1 1/4 c almond milk, warm (110F)

1/4 c vegan margarine

1/4 c sugar
2 1/4 tsp yeast
1/2 tsp salt
1 tsp cardamom
3 c flour (more if needed)

Topping:
1/2 c bread crumbs

1/2 c sugar
2 tsp cinnamon

3 tablespoons melted vegan margarine (for dipping)

powdered sugar for icing

shredded coconut (if desired)

 

Instructions:

In a small sauce pan heat milk and margarine until warm (110 F). Pour into a small bowl. Add about half of the sugar to the milk mixture and sprinkle the yeast on top.
Let sit for about 5 min. to activate the yeast.

In another bowl mix flour, the rest of the sugar, salt, and cardamom.
Then make a well in the middle of the flour mixture and add the wet mixture to the dry mixture. Stir to combine.
Then on a slightly floured surface, knead the dough for about 5 minutes, adding flour as needed. (Be spearing on the flour as too much will make the end product dry).  Place in a slightly greased bowl. Cover with a towel and let rise until the dough has doubled in size.

Divide the dough into 16 pieces. Flatten each piece into a rectangular shape. Dip in melted vegan margarine and then in the topping mixture. Twist and place on a baking tray. Cover with a towel. Let rise another 30 min. or so, until nice and puffy.

Bake at 375F for about 20 min.

Icing:

Mix powdered sugar with a few drops of water to make a thick paste. Drizzle on slightly cooled sweet rolls. For a variation, use lemon juice instead of water. Then dip in shredded coconut for an additional flavor punch. They are so delicious.

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