In Northern Norway, these are usually called just “Solboller” (Sun Buns) and they are eaten at the end of the dark winter to celebrate that the sun has returned.
Recipe will make about 15 buns
1 dl [0,2 pt] milk
30 g [1 oz] yeast
1/2-1 dl [0,1-0,2 pt] sugar
100 g [3,5 oz] melted, chilled margarine or butter
Grated peel of 1/2 orange
1 dl [0,2 pt] raisins
Barely 5 dl [1 pt] (about 300 g/10,5 oz) flour
 Beat the egg. Heat the milk to lukewarm.
 Crumble the yeast into a bowl. Add the milk, egg, sugar, margarine, orange peel and raisins.
 Work in the flour gradually. Make sure you end up with a smooth dough. Form the dough into about 15 round, smooth buns. Put the buns on a greased baking sheet and let them rise under a clean kitchen towel.
 Bake the buns in 250-275 C / 480-525 F for 5-6 minutes. Brush them with melted butter as they are taken out of the oven and drizzle with sugar. These buns are best when served lukewarm.