Breakfast in a Roll / Frokost i et Rundstykke

A campfire breakfast recipe found at blog.koa.comBreakfast in a Roll / Frokost i et Rundstykke

The ingredients for this breakfast can be prepared ahead, packed in plastic bokses and easily assembled at your campsite.

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Lunch Rolls with Cheese / Lunch Rundstykker med Ost

A baking recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt i 1978

Lunch Rolls with Cheese / Lunch Rundstykker med Ost

Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.

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Apple Rolls / Eplerundstykker

A recipe for some juicy and sweetish rolls that are just
perfect for a picnic found on
 brodogkorn.no

Apple Rolls / Eplerundstykker

These apple rolls are extra succulent and naturally sweet and can be made with all types of apples. Perfect for the picnic basket or a lunch.

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Pop-Overs

A baking recipe found in”Borden’s Evaporated Milk Book
of Recipes” published in the 1920s

Pop-Overs

A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.

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If you want to download
Borden’s Evaporated Milk Book of Recipes
click the icon below

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Baking Powder Rolls / Bakepulver-Rundstykker

A baking powder recipe found in “Snow King’s Famous Southern Baking Recipes for Better Baking” published in 1929
Baking Powder Rolls / Bakepulver-Rundstykker

Recipe by Irene Paschall (see picture), Brush Creek, Tenn. The recipe won a prize at Woodman’s  Picnic, Brush Creek, Tenn., in 1924.

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Parmasan Bread / Parmasanbrød

A great baking recipe found in “Spennenede Mat”
(Exciting Food) published by Skadinavisk Presse in 1980

Parmasan Bread / Parmasanbrød

Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.

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Karlsbader Bread with Almonds / Karlsbaderbrød med Mandler

A tradirional Continental baking recipe found in “Spennenede Mat” (Exciting Food) published by Skadinavisk Presse in 1980
karlsbaderbrød med mandler_post

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Whole Grain Rolls / Helkornrundstykker

A classic Danish recipe from “Spennende Mat” (Exiting Food)
published by Skandinavisk Presse in 1980

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Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.

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Rustic Rolls / Rustikke Rundstykker

A great roll recipe found on brodogkorn.no564_Rustikke Rundstykker_post

These rolls are equally suitable as accessories or finished sandwiches. With these rolls, a good cheese and a bottle of wine, all is set for a simple, but very nice meal.

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Spicy Bread and Rolls with Herbs / Krydderbrød og Kuvertbrød med Urter

Two classic Norwegian yeast bakery recipes found in “Gjærbakst” (Yeast Bakery) published by Hjemmets Kokebokklubb in 1979
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traditional badge baking_flatAnyone familiar with Scandinavia knows we eat a lot of bread, crisp bread and rolls. This of course leads to a multitude of recipes for yeast baking. All from fluffy white bread to dark wholemeal bread.

Trditional bread has flavored with a lot of different ingredients from treacle, nuts, sausage, raisins and cheese to spice and herbs like these loaves and rolls.

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Breakfast Bread with Cheese and Caraway / Frokostbrød med Ost og Karve

A delicious breakfast roll recipe from brodogkorn.no
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Bread, crispy bread and rolls are staple ingredients on a Scandinavian breakfast table and there are a multitude of recipes for for them. I think this one is a rather nice –Ted

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Lemon Rolls / Sitronrundstykker

A fresh take on the old rolls  from “Nye Mesterkokken”
(The New Master Chef) published in 1974

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These rolls are given a new and fresh taste by adding honey to the dough and sprinkling them with grated or shredded lemon peel before baking. Server the rolls right from the oven with butter or marmalade or both.

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Rolls With Yogurt / Rundstykker Med Yoghurt

Wholesome rolls with yogurt found on brodogkorn.no565_Rundstykker med yoghurt_post

Exciting rolls made with barley, wheat, rye and yogurt. Freeze them and serve hot and fresh for Sunday breakfast.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Breakfast Sweet Rolls / Frokost Boller

A recipe from “Rumford Bakebok” (Rumford Baking Book) published in 1927028_breakfast sweet rolls_post
At a jumble-sale this summer I picked up a stack of small cookbooks and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product but who cares.

The book had been appreciated as it was obvious that several generations of the woman in the Grindalen family had used it frequently before it ended up in my vast collection of old printed matter. (Two generations had scribbled their name inside and one on the outside.)

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See this and lots of delicious recipes on:
Tickle-My-Tastebuds-Tuesday5TuesdaysTable copyTreasure-Box-Tuesday5

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Raisin Rolls & Raisin Biscuits – Rosin Boller & Rosin Kjeks

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