boller

Boller are a type of pastry word used in Norwegian and other Scandinavian languages to describe soft, enriched yeast buns. In Norway, boller refer to small, round or oblong yeast buns that are typically lightly sweetened and have a tender crumb. The term is closely related to similar words in Danish (bolle) and Swedish (bulle).

Ingredients and preparation are characteristic of a yeast-based dough. The dough is usually made with flour, milk, butter, eggs and sugar, and is often flavored with cardamom or cinnamon. After kneading, the dough rises before being formed into portions and baked until pale gold. Many boller are enjoyed plain, while others feature fillings or toppings such as custard, cream, jam, chocolate, icing or pearl sugar.

Varieties commonly found in Norway include kanelbolle (cinnamon bun), kardemommebolle (cardamom bun) and skolebolle (a custard-filled bun, sometimes topped with icing). Some versions are glazed or dusted with sugar, and there are regional or bakery-specific twists that add local flavors or textures.

Cultural context notes that boller are a staple in bakeries, supermarkets and homes, often consumed with coffee or as a snack during breaks or gatherings. The word bolle has historic roots in Old Norse bollr and is used to denote the round, bread-like shape rather than a specific recipe, with boller referring to the plural form of the item.