A recipe for traditional Norwegian rolls
found on mollerens.no
“Løsebrød” are traditional yeast baking from Bergen. This is a kind of rolls, made with rye, and they taste delicious with butter and cheese!
5 dl [1 pt] water
50 g [1,75 oz] yeast
240 g [8,5 oz] sifted rye flour
120 g [4,25 oz] sifted flour
2 tsp salt
2 dl [0,4 pt] sifted flour for kneading
 Warm the water until it is lukewarm and stir in crumbled yeast. Stir till the yeast is completely desolved.
 Mix in flour and salt and stir all together well. The dough should be very loose. add a little water if needed.
 Sprinkle some flour on the dough and let it rise for about 1 hour.
 Drizzle the flour for kneading on your work surface an work most of it into the dough before dividing it into 12-16 items. Form the items into smooth rolls.
 To get the right shape on the “løsebrøs” hit the rolls with the edge of the hand almost splitting them in two. Put the rolls on a greased oven sheet to rise.
 Preheat the oven to 220° C / 430° F. Bake for about 20 minutes. Cool on the grid.