Hveteboller (Norwegian Cardamom Buns) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Combine Wet Ingredients: Add the yeast mixture, one large egg, and melted unsalted butter to the dry ingredients to form a light, loose dough.
- 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.
- Prepare for Baking: Preheat your oven to 375˚F (190˚C). Line two baking sheets with parchment paper or lightly grease them.
- 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.
- 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.
- 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
