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Name: Boller (Sweet Buns)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 1/2 c milk; 1 1/2 oz yeast, fresh; 3 oz Butter; 4 c Wheat flour; 2 ts Ground cardamom; Raisins to taste; Egg to glaze; 1/2 c Sugar

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INGREDIENTS

1 1/2 c milk
1 1/2 oz yeast, fresh
3 oz Butter
4 c Wheat flour
2 ts Ground cardamom
Raisins ; to taste
Egg ; to glaze
1/2 c Sugar

Servings

INSTRUCTIONS

Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F). Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar and cardamom (and raisins if you use them) to the flour. Add milk and yeast mixture. Add melted and cooled butter. Stir well until dough is shiny and pliable. Add a little more flour if dough is too sticky. Cover dough with plastic wrap and let stand in a warm place until risen to double in bulk, about 45- 60 minutes. Stop here if you are making kringle. Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts. Shape each piece into a round ball. Place on greased baking sheet and let rise about 20 minutes. Brush with beaten egg. Bake on the middle rack of the oven until they are nicely browned with pale sides. 250 C (475 F) 8-10 minutes. Walt MM Posted to MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray

NOTES

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Boller (Sweet Buns)

1 1/2 c milk
1 1/2 oz yeast, fresh
3 oz Butter
4 c Wheat flour
2 ts Ground cardamom
 Raisins to taste
 Egg to glaze
1/2 c Sugar

Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F).  Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar  and cardamom (and raisins if you use them) to the flour. Add milk and yeast  mixture. Add melted and cooled butter. Stir well until dough is shiny and  pliable. Add a little more flour if dough is too sticky. Cover dough with  plastic wrap and let stand in a warm place until risen to double in bulk,  about 45- 60 minutes. Stop here if you are making kringle. Knead dough  lightly, roll with your hands into a long sausage and divide into 24 equal  parts. Shape each piece into a round ball. Place on greased baking sheet  and let rise about 20 minutes. Brush with beaten egg. Bake on the middle  rack of the oven until they are nicely browned with pale sides. 250 C (475  F) 8-10 minutes. Walt MM    Posted to MM-Recipes Digest V3 #263      Date: Wed, 25 Sep 1996 23:36:59 -0400      From: Walt Gray <waltgray@mnsinc.com>

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 24

Calories: 165
Calories from Fat: 56 (34%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.4g
Cholesterol 15.5mg		5 %
Sodium 43.3mg		1 %
Potassium 84.7mg		2 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 24g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 165

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