Hveteboller: classic recipe for soft Norwegian buns

Homemade bread and a Vokshus bread bag on the worktop

Soft wheat buns with cardamom are the very taste of Norwegian baking. The dough is simple, but two things matter: the dough must stay soft, and the buns must not bake for too long.

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Short answer: You need 150 g butter, 500 ml milk, 50 g yeast, 130 g sugar, 2 tsp cardamom, 1/2 tsp salt and about 825 g plain flour. Let it rise twice and bake at 225 °C for 8 to 10 minutes.

Ingredients for about 20 buns

  • 150 g butter
  • 500 ml milk
  • 50 g fresh yeast
  • 130 g sugar
  • 2 tsp ground cardamom
  • 1/2 tsp salt
  • About 825 g plain flour
  • 1 egg for brushing

How to bake hveteboller

  1. 1
    Warm the milk

    Melt the butter, add the milk and warm to finger temperature. Stir the yeast into the mixture.

  2. 2
    Knead the dough

    Add sugar, cardamom, salt and most of the flour. Knead for about 10 minutes, until the dough is glossy and comes away from the bowl. Hold back a little flour: too firm a dough gives dry buns.

  3. 3
    Rise and shape

    Let it rise, covered, for 30 to 45 minutes. Divide the dough into about 20 pieces, roll them into round buns and place them on a tray lined with baking paper. Let them rise for 15 to 20 minutes.

  4. 4
    Bake

    Brush with beaten egg. Bake in the middle of the oven at 225 °C for 8 to 10 minutes, until golden. Cool under a clean tea towel to keep them soft.

How to keep the buns soft

Hveteboller are best on the day. Freeze what you don't eat once the buns are completely cold, and they keep well for 2 months. Thaw for about an hour at room temperature, and give them 5 minutes in the oven at 175 °C. See freezing buns, pastries and rolls.

Frequently asked questions

Why did the buns turn out dry?
Usually too much flour or too long in the oven. Take the buns out when they are golden, and keep the dough on the soft side.
Can I give the dough a cold rise?
Yes. Use a third of the yeast, cover the bowl and leave the dough in the fridge overnight.
Can I use dried yeast?
Yes, one 12 g sachet equals 50 g fresh yeast. Mix it straight into the flour.

For your baking

Bivoks™ bread bag299 NOK

Large bag, 30.5 × 43 cm, that can go in the freezer. Buns can be frozen in the bag and thawed in the same bag.

See the bread bag →