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Wholemeal bread rolls

Bread rolls: a thin yeast batter of 150 g flour rises first, then 350 g flour is worked in, the dough rises and is shaped into 20 small rolls that rise, are glazed and baked in a hot oven. From Erken's Big Cookbook (1949), p. 634.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 634 (falt i det fri)

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About the dish

The title says wholemeal flour, but the ingredients in the text are plain flour. The recipe makes 20 small rolls.

How to make it

  1. 1

    Make the starter dough

    Mix 150 g flour, sugar, yeast, salt, oil or fat and milk into a thin dough. Leave to rise for 1/2 hour.

  2. 2

    Work in more flour

    Add 350 g flour and work the dough for 3/4 hour. Leave to rise for 3/4 hour.

  3. 3

    Shape the rolls

    Work the dough into 20 small, slightly oblong rolls. Leave to rise for 10 minutes.

  4. 4

    Glaze and bake

    Brush with egg and bake in a hot oven for 20-30 minutes.

Changes from the original

'Kronolje' is written as cooking oil. 'dd.' is kept as dessert spoon. No oven temperature is given.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 634) → Modernised~78% of the text changedremovedadded
150 gr. g hvetemel (til den første tynne deigen). 30 gr. sukker g sukker. 30 gr. gjær g gjær. 1 teskje salt ts salt. 1 spiseskje kronolje eller ss matolje (eller usaltet fett (originalen: kronolje)). 4 dd. dessertskje melk. Alt arbeides 350 g hvetemel (tilsettes etter første heving). egg (til pensling). Bland 150 g mel, sukker, gjær, salt, olje eller fett og melk til en tynn deig som settes til hevning deig. La den heve i ½ time. Nu tilsettes time.. Tilsett 350 gr. hvetemel. Deigen arbeides ¾ time, heves g mel og arbeid deigen i ¾ time. Arbeides op La den heve i ¾ time.. Arbeid deigen opp til 20 små små, litt avlange rundstykker. Heves La dem heve i 10 minutter, pensles minutter.. Pensle med egg og stekes stek i varm ovn 20—30 i 20–30 minutter.

Note on Modernised

«kronolje» er skrevet som matolje. «dd.» er beholdt som dessertskje. Ovnstemperatur er ikke oppgitt.

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Frequently asked questions

How many rolls does the recipe make?
About 20 small, slightly oblong rolls.
Why is the dough made in two stages?
A thin dough is made and left to rise first, then the rest of the flour is added.

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