Best 8 Danish Coffeetea Rolls Boller Recipes

DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)

Steps:

• MEATBALLS:.
• Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
• Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
• Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
• The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
• Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
• Remove from the water.
• Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
• CURRY SAUCE:.
• Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
• Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
• Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
• Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
• Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
• Serve with rice,.

DANISH COFFEE/TEA ROLLS (BOLLER)

Steps:

• Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
• Add egg and salt and stir well.
• Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
• Let rise in bowl for 45 min or until double size.
• Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
• Turn oven on to 350 F.
• punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
• Let the rolls rise again for 20-30 min.
• Lightly beat last egg and brush rolls - this makes them nice and shiny.
• Place an ovenproof bowl filled with water in the bottom of your oven.
• Bake the rolls for 20-25 min until golden and firm to the touch.

MEL BOLLER (DANISH SOUP DUMPLINGS)

Steps:

• melt butter in water.
• remove from heat and stir in flour.
• place back on heat and stir agressively for 1-2 minutes until combined.
• remove from heat and let cool a bit.
• stir in eggs, one at a time.
• stir in salt.
• heat a pot of water to near boil, have another bowl of iced water nearby.
• place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
• let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.

SCANDINAVIAN CINNAMON COFFEE ROLLS

Steps:

• Soften yeast in warm water.
• Scald milk and set aside to cool.
• Combine flour, salt and sugar in large bowl.
• Cut in margarine with pastry blender.
• Stir in yeast, egg yolks and lukewarm milk. Beat well.
• Chill overnight in refrigerator.
• Divide dough in half. Roll each half to 12x10-inch rectangle.
• Brush with melted margarine.
• Combine 1/4 cup sugar and cinnamon. Sprinkle over dough.
• Starting with 12-inch side, roll jelly-roll fashion.
• Cut into 1-inch slices.
• Place in 24 greased muffin cups.
• Cover; let rise in warm place for 1 hour.
• Bake at 375 degrees for 20 to 25 minutes.
• Combine ingredients for icing. Ice while warm.

DANISH ROLLS

Steps:

• Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

NORWEGIAN BOLLER

Steps:

• Mix the warm milk (about 100F), melted butter, sugar and yeast together in a large bowl. Let it stand for 10 mins unntil the yeast is foamy. Add the salt and cardemon. Add the flour 1 cup at a time, stirring to mix after each addition. Stir in the raisins if you are using them. The dough will be pretty sticky at this point.
• Cover and let the dough rise in a warm place for about an hour, or until doubled in size.
• Punch down the dough and turn it out onto a floured surface. Sprinkle top with flour and knead briefly (for just a couple of minutes) Make sure you flour hands a lot to be able to do the next step. Break off pieces of dough about the size of a large golf ball and roll in your hands to make them round and smooth.
• Place the balls of dough onto a greased cookie sheet and cover. Let them rise for about 30-40 minutes.
• Brush the tops with beaten egg white and bake in a preheated 350 F oven for 20 minutes, or until they are golden brown. Cool about 15 minutes before eating and then enjoy with butter, or chese and meat, or just plain!

DANISH CABBAGE ROLLS

Steps:

• Combine meats, egg, salt& pepper in a large bowl.
• Add milk and flour to make a stiff consistency.
• It should all come together in a ball.
• Cut around core of cabbage and soak in boiling water to loosen leaves.
• Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
• Fold this end over the meat and then fold in the sides and fasten with toothpicks.
• Place the cabbage rolls in a large pot, fold side down.
• Cover with water and boil on med.
• heat for 20 to 25 minutes.
• When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
• SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
• margarine in a large pot.
• Add enough flour to the margarine, a little at a time, to make a crumbly texture.
• Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
• Add salt& pepper to taste.
• Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

DEB'S CLOVERLEAF ROLLS

Steps:

• Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
• Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
• Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
• Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
• Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.