Hveteboller (Norwegian Wheat Rolls)

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 12)

Ingredients

For the glaze:

1 small egg (s)
2 Table spoons milk
Granulated sugar

Instructions

Sieve the flour into a bowl and make a well in the middle. Dissolve fresh yeast in lukewarm water and pour a pinch of sugar into the well. Work some flour into the yeast solution from the edge until a creamy paste is formed. Dust the porridge with a little flour and let it stand until bubbles form (approx. 10-15 min.). Then work in the remaining ingredients, lastly the butter, and knead into a homogeneous, elastic dough.
In a lightly oiled bowl and covered with lightly oiled cling film, let rise in a warm place for approx. 30-60 minutes until it has doubled its volume.
Fold back the dough and form 12 balls of 70 g each. Place these on a baking sheet lined with baking paper or greased and cover again for another 30-45 minutes in a warm place.
Preheat the oven to 200 °. Whisk the egg and milk together and brush the rolls with it, sprinkle with sugar coarse and bake on the middle rack for 20-25 minutes until they are golden brown.
When using dry yeast:
Also dissolve the dry yeast in the water and pour into the hollow, knead with the remaining ingredients for approx. 10 minutes to form a homogeneous, elastic dough. Then process as above.
I`ve also baked in chocolate chips or raisins.

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