Hveteboller (Norwegian Cardamom Buns) Recipe

Introduction

Hveteboller, or Norwegian Cardamom Buns, are soft, fragrant rolls flavored with warm cardamom and lightly sweetened. Perfect for breakfast or an afternoon treat, these buns have a tender crumb and a shiny, golden top.

Ingredients

• 2 1/4 teaspoons (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
• 3 1/2 cups (440 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 large egg
• 4 tablespoons (60 grams) unsalted butter, melted

Topping:

• 1 large egg
• 1 tablespoon milk

Instructions

1. Step 1: In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then let sit until frothy, about 5-10 minutes.
2. Step 2: In a large bowl or the bowl of a stand mixer with a dough attachment, combine the flour, sugar, cardamom, and salt.
3. Step 3: Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix to form a light, loose dough.
4. Step 4: Knead the dough on a lightly floured surface until soft and smooth, adding a bit more flour if sticky or a splash of milk if too dry. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.
5. Step 5: Preheat the oven to 375˚F (190˚C). Line two baking sheets with parchment paper or lightly grease them.
6. Step 6: On a lightly oiled surface, divide the dough into 12 equal pieces. Roll each piece into a smooth ball and place on prepared sheets about 2 inches apart. Cover and let rest until puffed, about 30 minutes.
7. Step 7: Whisk together the egg and milk for the topping. Brush evenly over each bun.
8. Step 8: Bake in the preheated oven until golden brown, about 15 minutes. Serve warm for best flavor.

Tips & Variations

• For extra richness, add a teaspoon of vanilla extract to the dough.
• Try sprinkling pearl sugar or coarse sugar on top before baking for a crunchy, sweet finish.
• If you don’t have cardamom, a pinch of cinnamon can be a good substitute.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 300˚F (150˚C) oven or microwave for a few seconds. These rolls are best enjoyed the day they are made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can let the dough rise slowly in the refrigerator overnight. Bring it back to room temperature before shaping and baking.

Can I freeze these buns?

Absolutely. Freeze baked buns in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm before serving.

Hveteboller (Norwegian Cardamom Buns) Recipe

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4.5 from 82 reviews

Hveteboller, traditional Norwegian cardamom buns, are soft, fluffy yeast rolls scented with warm cardamom and lightly sweetened. These delightful buns are perfect for breakfast or an afternoon treat, topped with a glossy egg wash for a beautiful golden finish.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Norwegian
• Diet: Vegetarian

Ingredients

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Dough

• 2 1/4 teaspoons (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk (105-115˚F / 40-46˚C)
• 3 1/2 cups (440 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 large egg
• 4 tablespoons (60 grams) unsalted butter, melted

Topping

• 1 large egg
• 1 tablespoon milk

Instructions

1. Activate Yeast: In a small bowl, sprinkle the active dry yeast over lukewarm milk (105-115˚F / 40-46˚C). Stir gently to combine and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, combine all-purpose flour, granulated sugar, ground cardamom, and salt.
3. Combine Wet Ingredients: Add the yeast mixture, one large egg, and melted unsalted butter to the dry ingredients to form a light, loose dough.
4. Knead Dough: Knead the dough on a lightly floured surface until soft and smooth, adding flour if too sticky or milk if too dense and crumbly. Be careful not to add too much flour; the dough should remain manageable but soft. Once kneaded, transfer the dough to a greased bowl, turning to coat. Cover and rest until doubled in size, about 1 hour.
5. Prepare for Baking: Preheat your oven to 375˚F (190˚C). Line two baking sheets with parchment paper or lightly grease them.
6. Shape Rolls: On a lightly oiled surface, divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls on the prepared baking sheets, spaced about 2 inches (5 centimeters) apart. Cover and allow to rest until puffed, approximately 30 minutes.
7. Apply Egg Wash and Bake: In a small bowl, whisk together one egg and one tablespoon of milk. Brush this mixture over the tops of each roll for a glossy, golden crust. Bake in the preheated oven until golden brown, about 15 minutes.
8. Serve: These cardamom buns are best enjoyed the day they are made, fresh and warm.

Notes

• Kneading by hand or using a stand mixer with a dough hook both work well.
• Adjust the flour and milk quantities carefully to get a soft but manageable dough.
• You can freeze the unbaked shaped buns and bake them later, just add a few extra minutes to the baking time when baking from frozen.
• Serve with butter, jam, or cheese for a true Norwegian fika experience.
• For a slightly sweeter finish, sprinkle some pearl sugar on top before baking, if desired.

Keywords: Norwegian cardamom buns, Hveteboller, cardamom rolls, yeast buns, Scandinavian baked goods, soft sweet rolls