Hveteboller (Norwegian Cardamom Buns)
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4.8
10 reviews
Excellent
Hveteboller (Norwegian Cardamom Buns)
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A recipe for Hveteboller (Norwegian Cardamom Buns)! These soft, cardamom-scented rolls are perfect for pairing with butter and geitost.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup milk 105-115˚F (40-46˚C, lukewarm, 240 milliliters
- 3 1/2 cups all-purpose flour 440 grams
- 1/3 cup granulated sugar 67 grams
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 egg large
- 4 tablespoons unsalted butter melted, 60 grams
Topping:
- 1 egg large
- 1 tablespoon milk
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough attachment or a large bowl, stir together the flour, sugar, cardamom, and salt.
- Mix in the yeast with milk, egg, and melted butter to form a light, loose dough.
- Knead on a lightly floured surface until soft and smooth. If too sticky, add a little more flour. (be careful not to add too much flour, just enough to handle). If too dense and crumbly, add a little more milk. Transfer the dough into a greased bowl, turning to coat, cover, and allow to rest until doubled, about 1 hour.
- Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly oiled surface, divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 centimeters) apart, cover, and allow to rest until puffed, about 30 minutes.
- In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes.
- These rolls are best served the day they are made.
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Overall Rating
4.8
10 reviews
Excellent
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