Kornboller Recipe
Kornboller, also known as Norwegian bread rolls, are a delightful combination of grains and seeds, making them a nutritious and delicious option for any meal of the day. These rolls are popular in Norway, often enjoyed with breakfast or as a snack with coffee. The name 'Kornboller' literally means 'grain buns', reflecting the wholesome ingredients used in the recipe. Historically, Norway has a rich tradition in baking with grains, which is reflected in these hearty and rustic bread rolls that are a staple in many Norwegian homes.
Ingredients
- Whole Wheat Flour - 300g
- All-Purpose Flour - 200g
- Rolled Oats - 100g
- Sunflower Seeds - 50g
- Pumpkin Seeds - 50g
- Flaxseeds - 25g
- Dry Yeast - 11g (one packet)
- Salt - 1 teaspoon
- Warm Water - 350ml
- Milk - 100ml
- Honey - 2 tablespoons
- Butter - 50g, melted
Preparation Instructions
Step 1: Mixing the Dough
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and rolled oats.
Add the sunflower seeds, pumpkin seeds, and flaxseeds to the flour mixture, stirring to distribute them evenly.
Create a well in the center and add the dry yeast and salt.
In a separate bowl, combine the warm water (ensure it is not too hot, ideally just warm to touch), milk, and honey. Stir until the honey is dissolved.
Pour the wet ingredients into the dry mixture along with the melted butter. Combine with a wooden spoon until a rough dough begins to form.
Step 2: Kneading
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little additional all-purpose flour as needed.
Kneading is crucial for developing the gluten structure, which will help your kornboller rise beautifully.
Step 3: First Rise
Place the kneaded dough into a lightly greased bowl, cover with a damp cloth, and leave it in a warm place to rise until it has doubled in size, approximately 60 to 90 minutes. For the perfect rise, use a cooking timer to track the time precisely.
Step 4: Shaping the Rolls
Once the dough has risen, gently punch it down to release the gas. Turn it out onto a floured surface and divide it into 12 equal portions. Shape each piece into a round bun and place it on a baking tray lined with parchment paper.
Step 5: Second Rise
Cover the shaped rolls with a clean kitchen towel and allow them to rise for an additional 30 minutes, or until doubled in size. Again, use a cooking timer to ensure accurate timing.
Cooking Instructions
Preheat your oven to 220°C (428°F) while the kornboller are on their second rise.
Once preheated, place the tray with the rolls in the oven and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before serving.
Serving Suggestions
Kornboller can be enjoyed fresh out of the oven with a spread of butter or honey.
They are perfect for sandwiches, or served alongside soups and stews for a complete and satisfying meal.
The blend of crunchy seeds and the soft texture of the roll makes kornboller a delectable companion at any mealtime.