Skillingsbollar - Norwegian Cinnamon and Sugar Rolls

Ingredients

• flour1.0 kg
• milk0.5 liter
• sugar150.0 g
• salt15.0 g
• cardamom15.0 g
• egg1.0 large
• yeast50.0 g
• butter150.0 g
• egg1.0
• butter100.0 g
• cinnamon and sugar24.0 servings

Directions

1. 1

   Warm the milk to 37°C (98°F) and crumble the yeast into a large bowl. Pour the warm milk over the yeast and stir until dissolved.

2. 2

   Add the sugar, salt, ground cardamom, and the large egg to the bowl. Mix well.

3. 3

   Gradually add the flour, reserving about 100g for later, and knead the dough until smooth and elastic, about 10 minutes.

4. 4

   Add the 150g of butter in small pieces and continue kneading until fully incorporated and the dough is shiny, about 5 minutes.

5. 5

   Cover the dough with a clean cloth and let it rise in a warm place for 30-40 minutes until doubled in size.

6. 6

   Punch down the dough and roll it out on a floured surface into a rectangle about 1 cm thick. Spread the 100g of softened butter evenly over the dough.

7. 7

   Sprinkle the cinnamon-sugar mixture generously over the butter. Roll the dough tightly from the long side into a log.

8. 8

   Cut the log into 24 equal slices and place them cut-side up in greased baking pans. Cover and let rise for 20 minutes.

9. 9

   Brush the rolls with the beaten egg and bake at 200°C (400°F) for 12-15 minutes until golden brown. Let cool slightly before serving.