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.
Black Month pack 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
- 1Warm the milk
Melt the butter, add the milk and warm to finger temperature. Stir the yeast into the mixture.
- 2Knead 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.
- 3Rise 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.
- 4Bake
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?
Can I give the dough a cold rise?
Can I use dried yeast?
For your baking
Bivoks™ bread bag299 NOKLarge bag, 30.5 × 43 cm, that can go in the freezer. Buns can be frozen in the bag and thawed in the same bag.