Simple Yet So Delicious: Norway’s Wildly Popular Raisin Buns

Feb 25, 2016

As we often hear, simple foods is often best, and that is certainly true when it goes for Norway’s classic “rosinbolle”. This fluffy, slightly sweet cardamom scented bun filled with plump raisins are the favorites of many.  Millions of these are being devoured yearly by Norwegians, we can’t seem to get enough.  In fact, baking “boller” has now become super trendy in Norway, and the variety of recipes that are floating around is astounding!
Norwegians are definitely proud of their buns (no pun intended), and are known across Scandinavia for this specialty.  Often you hear the slogan “world’s best buns” around these creations, and I have to say… it’s not an exaggeration!
I was inspired to make rosinboller this week because it’s winter vacation in Norway, and many Norwegians pick some of these up at their local gas stations (yes, they sell freshly baked goods there – in fact some gas stations in Norway sell more “boller” than they sell gas!!) on the way to their cabins in the mountains, where they will spend the week skiing, catching some sun (hopefully) and being with family and friends.  This tradition also repeats itself a few weeks later during Easter.  It’s also considered the “healthiest” alternative among pastries, because it has no creamy or sugary sweet filling but is just a delight on its own.
Try out my dairy free, eggless cardamom buns that turned out OH so AHmazing…. I’m still reeling over the delight of the first bite, right out of the oven!! Happy baking!
1 stick vegan butter (around 113 grams)
1 1/2 cups (350ml) plant based milk
1/2 cup (150 grams) confectioner’s sugar
1 packet (2 1/4 tsp) dry yeast
1 tsp ground cardamom
1/2 tsp salt
4 cups all purpose flour (about 10 dl)
1 cup raisins
plant based milk for brushing buns
Place the raisins in a small bowl,  cover with hot water and let them plump up for about 15-20 minutes. Drain and set aside.
Melt the butter in a small pot over the stove and add in the milk.  Bring it to a temperature of about 110 degrees Fahrenheit (about 43 degrees Celcius). Make sure the mixture is not too hot or it will kill the yeast or too cold.
Add the mixture into a stand mixer bowl.  Whisk in the confectioners sugar, salt, cardamom and yeast and let sit for 2 minutes. With a dough hook, start adding in the flour gradually.  Continue kneading on medium speed for about 10 minutes until the dough is smooth and firm.  Cover with a towel and let rise for about 45 minutes to 1 hour in a warm spot.
Preheat the oven to 450 degrees Fahrenheit (225 degrees Celcius).  Lightly grease two baking sheets.
Pull the dough out onto a clean, lightly floured work surface, and work in the raisins. Knead a few times until all the raisins are incorporated. Divide into about 12 even pieces (or 14, depending on how big you want your buns to be), and roll them into round shapes.  Place them on the prepared baking sheets. cover with a towel and let rise again for another 15 minutes.
Brush the buns with some plant based milk and place in oven, bake for about 12-15 minutes until lightly golden on top.


  1. Nadine Revheim

    Tusen takk! I was just in Norway for a week and only had 4 bolle and thought I needed to make some now that I am hime in Beaconl you have inspired me once again 🙂

  2. Sunny

    Aww thank you Nadine, and how great you were in Norway! Hope you had a nice time!! 🙂

  3. mary Bopp

    Hi Sunny – Can I make these “non-vegan” by using regular butter and milk?

    • Sunny

      Hi Mary – yes you can, but why would you? 😉 Jokes aside, you can substitute animal ingredients of course with the same results, except I don’t recommend it for health benefits.. Thanks for stopping by! 🙂

      • mary Bopp

        Thanks for your reply. I’ll try them your way next time and let you know!

  4. Sunny

    Sounds great, Mary – happy baking!! 🙂

  5. Sophie33

    Hey Sunny! I made them today using half organic bread flour & half organic white spelt flour! They came out amazing & tasted awesome! xxxx Thanks again! xxx

    • Sunny

      Hi Sophie, I’m so glad you tried them out and liked them! I was quite happy with them myself, I would never have thought of using bread flour and that that would work, so thanks for the tip! 🙂

  6. thepinkpigeonpost

    Mmm, I think I just found my replacement for Hot Cross Buns this Easter…

    • Sunny

      Great to hear the pinkpiegonpost! 🙂 So glad you came across my blog! 🙂


Submit a Comment

Your email address will not be published. Required fields are marked *