Recipe for Juleboller, Christmas Fruit Rolls

As you can tell from the name, Jule bread is meant for Christmas. That doesn’t mean you have to wait until then! This delicious fruit-studded bread is delicious at any time of day and at any time of year.

Sometimes it is formed into loaves or wreaths, but I like it best as buns. Slicing them in half and slathering them with real butter is a treat in itself. Adding a slice or two of Norwegian brown cheese is proof that heaven can exist, teetering on the edge of a saucer beside of a rich cup of coffee… but not for long!

Juleboller | Christmas Rolls
Yields 32
Christmas rolls that taste like julekake! Delicious sliced in half with real butter and thin slices of gjetost.
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Cook Time
15 min
Cook Time
15 min
For Dough
  1. 2 cups warm milk
  2. 1 package yeast
  3. ¾ cup soft butter
  4. 7 cups flour
  5. ¼ teaspoon sugar
  6. 1 teaspoon cardamom
  7. 1¼ cups raisins
Shiny Egg Glaze (optional, but pretty)
  1. 1 beaten egg
  2. 1¼ teaspoons water
  1. Pour yeast into warm milk and let it rest for 5 minutes
  2. Mix remaining ingredients (except egg topping) into a smooth, shiny dough.
  3. Rest the dough in a warm, draft-free place until doubled in size.
  4. Divide dough into 4 pieces.
  5. Roll each piece into a smooth log shape.
  6. Cut each log into 8 equal sized pieces.
  7. Roll each piece of dough into a smooth ball, tucking fruit inside so it doesn't fall off or burn.
  8. Place the rolls on a cookie sheet and rest in a warm, draft-free area until doubled in size.
  9. Brush the tops with egg and water mixture for a shiny crust.
  10. Bake at 325° for about 15 minutes until golden brown.
  1. Preheat the oven so the temperature has already reached 325° when the dough goes in the oven.
Adapted from Heritage of Home: Traditions and Recipes of a Norwegian Christmas
Norway At Home

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