How long should the rolls proof and bake?

The dough is worked for 15 minutes, the rolls proof for 1½ hours on greased sheets, and bake for 20–25 minutes in a hot oven. Altogether about 2 hours and a quarter.

What ingredients do I need?

½ kg wheat flour, 50 g butter, 3½ dl lukewarm milk, 1 teaspoon salt, 1 teaspoon sugar, and 30 g yeast. Egg or milk is used for glazing.

Why is a cross cut into the rolls?

According to the recipe, the dough is divided into 15 pieces shaped into round rolls, and a cross is cut into each with a sharp knife. The cut is traditional decoration on dinner rolls and gives the bread room to rise evenly in the oven.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok of 1914, page 546. It makes 15 small rolls.

Kuvertbrød (Norwegian Dinner Rolls)

Name: Kuvertbrød (Norwegian Dinner Rolls)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 15 servings
Cuisine: Norwegian
Ingredients: 500 g wheat flour (the amount is unclear in the original); 50 g butter; 3.5 dl lukewarm milk; 1 tsp salt; 1 tsp sugar; 30 g fresh yeast; 1 pcs egg (for glazing, or use milk)

Kuvertbrød (Norwegian dinner rolls): 15 small round rolls of wheat flour, butter, milk, salt, a little sugar, and yeast. The dough is kneaded for 15 minutes, the rolls are given a cross-shaped cut, proof for 1½ hours, and bake for 20–25 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 546 (falt i det fri)

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About the dish

From the "Baking" chapter of Stor kokebok (1914). The ingredient lists for "Kuvertbrød" and "Horn" stand side by side in the narrow column and are jumbled together in the OCR text; they have been separated here according to what the methods require. Kuvertbrød are small, round rolls for the dinner table, one for each place setting.

How to make it

1
Dough
Sift the flour and crumble the butter into it. Add the salt, sugar, the lukewarm milk, and the dissolved, proofed yeast.
2
Kneading
Work the dough well for 15 minutes.
3
Shaping
Divide the dough into 15 pieces and shape round rolls. Cut a cross in each roll with a sharp knife.
4
Proofing
Place the rolls on greased baking sheets and let them proof for 1½ hours.
5
Baking
Brush with egg or milk and bake in a hot oven (about 220 °C (430 °F)) for 20–25 minutes.

Changes from the original

Modern measurements and spelling. The flour quantity is interpreted as ½ kg (the figure is missing in the scanned text), and "1 — sugar" is read as 1 teaspoon sugar following the line "1 teaspoon salt." The oven temperature is given as 220 °C (430 °F).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 546) → 1949 (korrekturlest, s. 634)~41% av teksten endretfjernetlagt til

½ kg. hvetemel 50 gr. smør ~~3½ del.~~ 3¾ dd. lunken melk ~~1 teske salt 1 — sukker 30~~ 15 gr. gjær ½ teskje salt 1 teskje sukker. Melet ~~sigtes, smørret~~ siktes, smøret smuldres i, ~~tilsættes~~ tilsettes salt, melken ~~og den hævede gjær;~~ med gjæren; deigen arbeides i 15 minutter, deles i 15 ~~dele,~~ deler, dannes til runde boller, i hvilke man med en skarp kniv gjør et kors. Brødene ~~lægges paa~~ legges på smurte plater, ~~hæves~~ heves 1½ time, pensles med egg eller melk og stekes i varm ovn 20—25 minutter.

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Frequently asked questions

How long should the rolls proof and bake?: The dough is worked for 15 minutes, the rolls proof for 1½ hours on greased sheets, and bake for 20–25 minutes in a hot oven. Altogether about 2 hours and a quarter.
What ingredients do I need?: ½ kg wheat flour, 50 g butter, 3½ dl lukewarm milk, 1 teaspoon salt, 1 teaspoon sugar, and 30 g yeast. Egg or milk is used for glazing.
Why is a cross cut into the rolls?: According to the recipe, the dough is divided into 15 pieces shaped into round rolls, and a cross is cut into each with a sharp knife. The cut is traditional decoration on dinner rolls and gives the bread room to rise evenly in the oven.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok of 1914, page 546. It makes 15 small rolls.

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