Skillingsbollar - Norwegian Cinnamon and Sugar Rolls

Mix all the ingredients except the butter together and knead for about 15 minutes.

The dough should be elastic, like chewing gum, and not sticky.

It shouldn't stick to the sides of the bowl or the table.

Add the 150 g.

butter and knead for a further 15 minutes, until the butter is completely mixed with the rest of the dough.

If the dough is too sticky or the butter begins to melt, add some flour, but try to avoid adding too much.

Allow dough to heave for 1 - 1,5 hour, or until doubled.

After the dough has doubled, roll the dough out into a 30 x 15 cm rectangle.

Brush with the 100 g.

melted butter, sprinkle with the cinnamon and sugar.

Roll the dough into a sausage, and slice the sausage into 24 pieces.

Press each piece down and let heave for 1 hour.

Brush with egg glaze and bake at 175C for 15 minutes, or until golden brown.