Skillingsboller

I quote the book in which I found this recipe in:

"Skillingsbollene kan ikke forbigås. Men de må være bakt i Bergen, for en østlandsk etterligning kan ikke måle seg - det mener nå ihvertfall bergenserne selv!"

And I translate:

"Skillingsbollene cannot be walked past. But they have to be made in Bergen, because an East-end imitation cannot suffice - that is at least what the people of Bergen think!"

I know I have posted up a lot of sweetness and not any dinner-like food over the last couple of days, but I seem to have grown 365 days older, and so these things just have to happen.
This recipe however, is Norwegian! They might not have been made in Bergen, BUT at least hey were made by someone who was born an bred there. These didn't even last to see the evening through yesterday!

Skillingsboller
(Makes about 15 small ones)

200 ml milk
7 g sachet dried yeast (or 1 packet fresh yeast)
50 g butter
50 g sugar
600 g plain flour
Cinnamon and sugar for sprinkling
Egg for glazing

- Warm the milk until it's luke warm (if using fresh yeast, crumble it into the milk at this stage). Mix in yeast, butter, sugar and flour. Knead well, cover and leave to rise for half an hour/an hour until it's about twice it's original size.

- Once it's risen, place on a floured surface, and roll out to a rectangular shape, about 1cm thick. Brush with melted butter or water, and drizzle over a lot of cinnamon and sugar to cover the surface. Roll up the dough, so you have a long cinnamon log!

- Cut about 1,5cm slices and place the rolls on a tray with baking paper, the cut side down. Once you have done this with the entire thing. Cover the buns and leave to rise for a second time for about half an hour.