Solboller are a delightful Norwegian treat that bring warmth and sweetness to any table. These soft, fluffy buns are traditionally enjoyed during festive seasons but are perfect for any cozy gathering or afternoon snack. With a subtle hint of cardamom and a golden crust, Solboller offer a comforting taste that’s hard to resist.
We love how simple ingredients come together to create such a flavorful and aromatic bread. Whether you’re new to Scandinavian baking or a seasoned pro, this Solboller recipe is straightforward and rewarding. Let’s dive into making these charming buns that will surely become a favorite in our baking repertoire.
Solboller Recipe Ingredients
To bake authentic Solboller, we need a perfect balance of dry and wet ingredients that come together to create their signature light and fluffy texture. Below, we break down each component so you can gather everything before starting.
Dry Ingredients
The dry ingredients form the base and flavor foundation of our Solboller. Precise measurements here are crucial for the best results.
- All-purpose flour – 4 cups (sifted)
- Granulated sugar – 2 tablespoons
- Ground cardamom – 1 teaspoon (key to the traditional aromatic flavor)
- Salt – ½ teaspoon
- Active dry yeast – 2¼ teaspoons (one packet)
Wet Ingredients
The wet ingredients hydrate the dough and contribute to the soft crumb of these iconic Norwegian buns.
- Whole milk – 1½ cups (warmed to 110°F/43°C, ideal to activate the yeast)
- Unsalted butter – 4 tablespoons (melted and cooled slightly)
- Large eggs – 2 (room temperature)
- Vanilla extract – 1 teaspoon (optional for a subtle sweetness enhancement)
Optional Toppings and Add-Ins
These elevate the Solboller with texture and additional flavor. Use them according to preference for a personal touch.
- Pearl sugar (for a crunchy topping)
- Slivered almonds (adds nuttiness)
- Raisins or currants (mixed into the dough or placed on top)
- Melted butter (for brushing after baking)
| Ingredient Category | Ingredients | Quantity | Notes |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 4 cups | Sifted for lightness |
| Granulated sugar | 2 tablespoons | Balances flavor | |
| Ground cardamom | 1 teaspoon | Signature spice | |
| Salt | ½ teaspoon | Enhances overall taste | |
| Active dry yeast | 2¼ teaspoons (1 packet) | Essential for dough rise | |
| Wet Ingredients | Whole milk | 1½ cups | Warmed to 110°F (43°C) for yeast |
| Unsalted butter | 4 tablespoons | Melted, adds richness | |
| Large eggs | 2 | Room temperature for better mixing | |
| Vanilla extract | 1 teaspoon | Optional, for subtle sweetness | |
| Optional Toppings/Add-ins | Pearl sugar | To taste | Adds crunchy sweetness |
| Slivered almonds | To taste | Adds nuttiness | |
| Raisins or currants | To taste | Incorporate into dough or top | |
| Melted butter | For brushing | Adds shine and moisture post-baking |
This detailed ingredient list ensures we have everything perfectly measured and ready, moving us smoothly into mixing and baking our delicious Solboller.
Tools and Equipment Needed
To bake authentic Solboller with the perfect soft and fluffy texture, having the right tools and equipment is essential. Each item contributes to a seamless baking process and ensures consistent results.
Essential Tools for Preparing Solboller
- Mixing Bowls
Use medium and large-sized bowls to combine your dry and wet ingredients separately before mixing them together. Opt for bowls that are easy to clean and sturdy.
- Measuring Cups and Spoons
Accurate measurements are vital for baking success. Use a set of measuring cups for flour, sugar, and liquids, and spoons for smaller quantities such as cardamom and salt.
- Stand Mixer or Hand Mixer
While we can mix dough by hand, a stand mixer fitted with a dough hook or a hand mixer with dough attachments speeds up the kneading process and develops the gluten needed for fluffy buns.
- Whisk
To blend wet ingredients smoothly, especially when combining eggs, sugar, and vanilla extract, a whisk helps incorporate air enhancing the dough’s lightness.
- Kitchen Scale (Optional)
For precision, weighing ingredients like flour and butter gives consistent results especially important when baking Solboller.
Baking and Shaping Tools
- Baking Sheets
Flat and rimmed baking sheets are perfect for shaping and baking our Solboller. Make sure to line them with parchment paper or a silicone baking mat to prevent sticking.
- Parchment Paper or Silicone Baking Mats
Non-stick surfaces allow easy removal of the buns and help maintain their soft crust.
- Dough Scraper or Bench Knife
Useful for dividing dough into equal portions cleanly and efficiently without tearing.
- Pastry Brush
We use this to apply a light egg wash for a glossy finish or brush melted butter over the buns after baking for added richness.
Additional Helpful Equipment
- Thermometer
A kitchen thermometer ensures your milk is warmed to the correct temperature (about 110°F / 43°C) for activating yeast without killing it.
- Cooling Rack
After baking, transfer Solboller to a cooling rack to prevent condensation which could make the buns soggy.
| Tool | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combining ingredients | Medium and large sizes preferred |
| Measuring Cups & Spoons | Accurate ingredient portions | Essential for dry and wet ingredients |
| Stand/Hand Mixer | Kneading and mixing dough | Dough hook attachment recommended |
| Whisk | Mixing wet ingredients | Helps incorporate air |
| Kitchen Scale | Precise measurement | Optional but recommended |
| Baking Sheets | Baking the buns | Use parchment or silicone mats |
| Parchment Paper/Silicone Mat | Non-stick baking surface | Prevents buns from sticking |
| Dough Scraper/Bench Knife | Dividing dough | Creates uniform portions |
| Pastry Brush | Applying egg wash or melted butter | Adds shine or richness |
| Thermometer | Checking milk temperature | Keep milk around 110°F (43°C) |
| Cooling Rack | Cooling baked buns | Prevents sogginess |
Having these tools on hand ensures our Solboller recipe proceeds smoothly, helping us achieve the iconic soft crumb and golden crust every time we bake.
Preparation Steps
Follow these precise instructions to create the perfect Solboller dough and shape the buns that deliver their classic soft and fluffy texture. Paying attention to each step ensures consistent results and a delightful baking experience.
Preparing the Dough
- Warm the Milk: Gently heat 1 cup (240 ml) of whole milk to about 110°F (43°C). Use a thermometer to avoid overheating, which can kill the yeast.
- Activate the Yeast: In a small bowl, combine 2 ¼ tsp (1 packet) active dry yeast with the warm milk and 1 tsp granulated sugar. Stir lightly and let sit for 5-10 minutes until foamy and bubbly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together:
- 3 ½ cups (440 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tsp ground cardamom
- ½ tsp salt
- Combine Wet Ingredients: Melt 4 tbsp unsalted butter and let it cool slightly. In a separate bowl, beat 2 large eggs and add the cooled butter and optional 1 tsp vanilla extract.
- Form the Dough: Pour the yeast mixture and wet ingredients into the dry ingredients. Mix using a stand mixer with a dough hook or by hand until a sticky dough forms.
- Knead: Knead the dough for about 8-10 minutes on a lightly floured surface or in the mixer until smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
| Step | Ingredient/Action | Measurement | Notes |
|---|---|---|---|
| Warm Milk | Whole Milk | 1 cup (240 ml) | Heat to 110°F (43°C) |
| Activate Yeast | Active Dry Yeast, Sugar | 2 ¼ tsp, 1 tsp | Let sit 5-10 minutes until foamy |
| Dry Ingredients Mix | Flour, Sugar, Cardamom, Salt | 3 ½ cups, ½ cup, 1 tsp, ½ tsp | Whisk well |
| Wet Ingredients Mix | Butter, Eggs, Vanilla Extract (opt.) | 4 tbsp, 2 large, 1 tsp | Butter melted and cooled |
| Knead | Dough | N/A | Until smooth and elastic |
| First Rise | Dough in greased bowl | N/A | 1 to 1 ½ hours until doubled |
Shaping the Solboller
- Punch Down: After the dough has doubled, gently punch it down to release air.
- Divide Dough: Use a dough scraper or a sharp knife to divide the dough into 12 equal portions, approximately 75 grams (2.6 oz) each.
- Shape Buns: Roll each portion into a smooth ball by tucking the edges underneath and rolling firmly between your palms for a tight surface.
- Second Rise: Place the shaped buns on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise for another 30-40 minutes until puffy.
- Optional Topping: Gently brush the buns with an egg wash (1 beaten egg mixed with 1 tbsp water) and sprinkle with pearl sugar or slivered almonds as desired before baking.
- Ready for Baking: Your perfectly shaped and risen Solboller are now ready to bake for a golden crust and tender crumb inside.
Cooking Directions
Follow these step-by-step instructions to bake perfect Solboller with a tender crumb and golden crust. Precise timing and temperature control ensure each bun rises beautifully and bakes evenly.
Baking Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is centered for even heat distribution.
- Once the shaped Solboller have completed their second rise and look puffed and airy, place them on a parchment-lined baking sheet.
- If desired, brush the tops with a light layer of egg wash (one beaten egg mixed with a teaspoon of water or milk) for a glossy finish.
- Sprinkle optional toppings like pearl sugar or slivered almonds evenly over the buns to add texture and sweetness.
- Bake the buns for 12 to 15 minutes until they turn a rich golden brown and fill your kitchen with that iconic fragrant cardamom aroma.
- Remove from the oven and transfer the Solboller onto a cooling rack immediately to prevent sogginess on the bottoms.
Checking for Doneness
To ensure the Solboller are fully baked inside while retaining their fluffiness, follow these key checks:
| Doneness Indicator | What to Look For |
|---|---|
| Color | Even golden brown crust |
| Touch Test | Buns spring back gently when pressed lightly |
| Internal Temperature | Use a thermometer; should read 190°F (88°C) |
| Sound Test | Tap the bottom of a bun; it sounds hollow |
Tip: If you don’t have a thermometer, the spring back touch test combined with hollow sound gives a reliable indication of doneness.
By closely monitoring these signs, we guarantee your Solboller will be soft, airy, and perfectly baked every time.
Serving Suggestions
We love enjoying Solboller fresh from the oven, but pairing them thoughtfully enhances their delightful flavor and texture. Below are our go-to ideas to serve these soft, cardamom-spiced buns that bring out their best qualities.
Recommended Accompaniments
For a truly authentic and satisfying experience, consider pairing your Solboller with these delicious accompaniments:
- Butter: Spread a generous layer of high-quality unsalted butter while the buns are still warm. The butter melts into the soft crumb creating a rich mouthfeel.
- Jam or Preserves: Traditional Norwegian jams like cloudberry or lingonberry add a sweet-tart contrast that complements the subtle cardamom flavor.
- Cheese: Mild cheeses such as cream cheese or Brunost (Norwegian brown cheese) provide a creamy balance that enhances the buns’ taste.
- Coffee or Tea: A warm cup of black coffee or fragrant herbal tea pairs perfectly with the fluffy texture and lightly sweet flavor of the buns.
- Whipped Cream and Fresh Berries: For a dessert twist, serve the buns topped with lightly sweetened whipped cream and fresh seasonal berries.
| Accompaniment | Description | Flavor Profile |
|---|---|---|
| Unsalted Butter | Spread warm for rich melt-in-mouth texture | Creamy, slightly salty |
| Cloudberry Jam | Traditional Norwegian jam with tart sweetness | Sweet-tart |
| Lingonberry Jam | Bright and tangy complement | Bright, tangy, slightly tart |
| Cream Cheese | Mild creamy spread | Creamy, mild |
| Brunost Cheese | Norwegian caramelized brown cheese | Sweet, caramel-like |
| Black Coffee | Robust bitter contrast | Bold, bitter |
| Herbal Tea | Light and aromatic beverage | Floral, refreshing |
| Whipped Cream & Berries | Adds creaminess and fruity freshness | Sweet, creamy, fruity |
A simple plating idea is to arrange a few Solboller on a rustic wooden board alongside small bowls of your chosen spreads or toppings. This not only creates an inviting presentation but encourages sharing and enjoying the treats in a cozy setting.
Storage and Make-Ahead Tips
To enjoy Solboller fresh and delicious anytime, proper storage and make-ahead strategies are essential. Here’s how we maintain the soft, fluffy texture and delightful flavor of these traditional Norwegian buns:
Storing Freshly Baked Solboller
- Cool Completely: After baking, place the buns on a wire rack and let them cool completely. This prevents condensation that can make the buns soggy.
- Room Temperature Storage: Store Solboller in an airtight container or resealable plastic bag at room temperature for up to 2 days. Avoid direct sunlight or heat sources.
- Refrigeration: If storing beyond 2 days, refrigerate the buns in an airtight container for up to 5 days. Note refrigeration can slightly dry out the texture, so reheating is recommended before serving.
Freezing Solboller
Freezing is a great option when you want to make a larger batch or save leftovers:
- Wrap Individually: Wrap each bun tightly in plastic wrap or aluminum foil.
- Use an Airtight Container or Freezer Bag: Place wrapped buns in a freezer-safe bag or container to prevent freezer burn.
- Freeze Duration: Buns freeze well for up to 3 months.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container, cool buns |
| Refrigerator | Up to 5 days | Airtight container, reheat first |
| Freezer | Up to 3 months | Wrap individually, airtight bag |
Thawing and Reheating Frozen Solboller
- Thawing: Remove buns from the freezer and unwrap. Let them thaw at room temperature for about 1 to 2 hours.
- Reheating: Warm buns in a preheated oven at 300°F (150°C) for 5 to 10 minutes or microwave them wrapped in a damp paper towel for 20 seconds to restore softness.
- Avoid Overheating: Overheating can cause dryness and toughness in the buns.
Make-Ahead Dough Preparation
We can also prepare Solboller dough ahead of time for convenience:
- Prepare and Knead Dough: Follow the recipe steps through kneading.
- First Rise: Let dough rise once at room temperature until doubled.
- Refrigerate Overnight: Cover dough tightly and refrigerate overnight (up to 24 hours). This slow fermentation enhances flavor and allows flexible baking times.
- Before Baking: Remove dough from the fridge, punch down, shape the buns, and allow a second rise for about 45 minutes to 1 hour before baking.
Summary Table: Make-Ahead and Storage Tips
| Step | Method | Time Frame | Outcome |
|---|---|---|---|
| Dough First Rise + Refrigerate | Refrigerate overnight (up to 24h) | Slow fermentation, enhanced flavor | Flexible baking schedule |
| Store Buns at Room Temp | Airtight container | Up to 2 days | Maintains freshness |
| Refrigerate Buns | Airtight container | Up to 5 days | Slightly firmer texture, reheat suggested |
| Freeze Buns | Individually wrapped + airtight | Up to 3 months | Long-term storage, thaw before reheating |
By following these Storage and Make-Ahead Tips, we ensure our Solboller stay irresistibly soft, fluffy, and flavorful whenever we want to indulge.
Conclusion
Making Solboller is a rewarding experience that brings a taste of Norwegian tradition right into our kitchens. With simple ingredients and clear steps, these soft, fragrant buns are accessible to bakers of all levels.
By following the recipe and tips we’ve shared, we can create a batch of Solboller that’s perfect for sharing or savoring on our own. They’re versatile enough to enjoy plain or with a variety of toppings and pairings.
Let’s embrace the joy of baking Solboller and add a little warmth and sweetness to our day.
Frequently Asked Questions
What are Solboller?
Solboller are traditional Norwegian soft, fluffy sweet buns flavored with cardamom. They are popular as festive treats or cozy snacks.
What ingredients are needed to make Solboller?
Key ingredients include all-purpose flour, granulated sugar, ground cardamom, salt, active dry yeast, whole milk, unsalted butter, large eggs, and optional vanilla extract. Toppings like pearl sugar or slivered almonds can be added.
What tools do I need to bake Solboller?
You’ll need mixing bowls, measuring cups and spoons, a stand or hand mixer, a whisk, baking sheets with parchment or silicone mats, a dough scraper, pastry brush, thermometer, and a cooling rack.
How do I activate yeast for Solboller dough?
Warm the milk to about 100–110°F, then stir in the active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy to activate.
How long do I bake Solboller?
Bake Solboller at 375°F (190°C) for 12 to 15 minutes, until they are golden brown and sound hollow when tapped.
How can I tell when Solboller are done baking?
They should have a golden color, spring back when lightly pressed, an internal temperature around 190°F, and produce a hollow sound when tapped.
What are good serving suggestions for Solboller?
Serve warm with unsalted butter, Norwegian jams like cloudberry or lingonberry, mild cheeses, or enjoy them with coffee or tea. For dessert, add whipped cream and fresh berries.
How should I store Solboller to keep them fresh?
Store completely cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individually wrapped for up to 3 months.
Can I prepare Solboller dough ahead of time?
Yes, you can prepare the dough and refrigerate it for slow fermentation. This enhances flavor and allows flexible baking schedules.
Are Solboller suitable for novice bakers?
Yes, the recipe is straightforward and well-suited for both novice and experienced bakers. Following the steps carefully ensures success.