Norwegian Cinnamon Rolls Recipes

NORWEGIAN CINNAMON ROLLS

Steps:

• use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
• preheat oven to 450°F.
• Combine the flour, sugar, salt, and yeast in a large bowl.
• Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
• Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
• Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
• Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
• Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
• Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
• Try to get even coverage on the whole of the dough.
• Roll it up from the longest side until you have a giant sausage.
• Cut the roll into 3/4 inch slices, which should make about 20 rounds.
• Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
• Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
• Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
• Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
• The rolls should be risen and brown in color.
• remove them from the pan and leave to cool slightly on a rack- eat warm.

NORWEGIAN CINNAMON ROLLS

Steps:

• You will need:.
• 2 cookie sheets (lined with parchment or lined with foil) or 2 jelly roll pans (lined with parchment or lined with foil).
• Dough:.
• Warm the milk in a small saucepan over low heat, until it is just lukewarm, about 110 degrees. Pour the milk into the bowl of an electric mixer, and whisk in the yeast by hand.
• Whisk in the butter, sugar, and cardamom.
• Use a large rubber spatula to stir in the flour. Place the bowl on the mixer with the paddle attachment and beat the dough on lowest speed for 2 minutes. Stop the mixer, and allow the dough to rest for 10 minutes.
• Beat the dough on medium speed for 2 more minutes, until it is smooth and elastic.
• Scrape the dough into a buttered bowl, and turn the dough over so that the top is buttered.
• Cover the bowl with plastic wrap and allow the dough to rise until doubled, about 1-1 1/2 hours.
• Scrape the risen dough out onto a floured work surface, and lightly flour the dough. Press the dough into a rough rectangle.
• Roll the dough to a rectangle that is 12x18".
• Filling:.
• Use a pastry brush to paint the dough with the melted butter.
• Mix the sugar and cinnamon together, and evenly sprinkle on the buttered dough.
• Roll up the dough jelly-roll style from one of the 18" ends, being careful not to stretch the dough in the length at the same time.
• Cut the dough into 24 3/4"slices.
• Arrange the spirals of dough, cut sides up, on the prepared pans, keeping them about 2" apart in all directions. Press in on the edges of the spirals if necessary to make sure that they are even round shapes.
• Paint the tops of the rolls with the egg wash, and sprinkle generously with pearl sugar.
• Cover the pans with towels or buttered plastic wrap, and let the rolls rise until they are not quite doubled, about 30 minutes.
• About 15 minutes before the rolls are risen, set racks in the upper and lower thirds of the oven, and preheat to 375.
• Bake the rolls for about 15 minutes, then change the positions of the pans so that the lower pan is on the upper rack, and vice versa. Turn the pans back to front at the same time.
• Bake the rolls for another 5-10 minutes, or until they are well colored and firm to the touch.
• Slide the papers from the pans to racks to cool the rolls.

SCANDINAVIAN CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.

NORWEGIAN CABBAGE ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
• Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
• Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
• Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
• Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
• Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.