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Fødselsdagsboller (Danish Birthday Buns)

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A recipe for Fødselsdagsboller (Danish Birthday Buns) in celebration of Tara’s Multicultural Table turning 7 years old!

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Fødselsdagsboller (Danish Birthday Buns) on a board

Today, Tara’s Multicultural Table is 7 years old! Thank you all so much for your support. To celebrate, I am sharing a recipe for these Fødselsdagsboller (Danish Birthday Buns) and a giveaway of some of my favorite things this year.

Fødselsdagsboller (Danish Birthday Buns)

Fødselsdagsboller (Danish Birthday Buns) with chocolate milk

I first came across Fødselsdagsboller while reviewing Cook Yourself Happy last year and thought they would be perfect for this week since it is my blogiversary and recently Chad’s birthday! Fødselsdagsboller are soft and pillowy rolls that are especially delicious served warm with tandsmør, a layer of butter thick enough to leave tooth marks when you bite into it, and a glass of chokolademælk (chocolate milk). The kids also enjoy them simply with jam. To celebrate, stick a little flag in the top of each bun before serving.

The ground cardamom adds a nice fragrance and hint and spice. Adjust between 1/2-1 teaspoon based on your personal taste or simply omit.

These Fødselsdagsboller are best the day they are made, but they can be frozen. Place the baked, cooled buns in an airtight freezer bag for up to 1-2 months. They can be reheated in a 325˚F oven until warmed. 

The Giveaway {CLOSED}

As a thank you to all of my readers, I am also hosting a giveaway {CLOSED} with some of my favorite products this year. 

Fødselsdagsboller (Danish Birthday Buns) with butter

Fødselsdagsboller (Danish Birthday Buns) Recipe

Adapted from Cook Yourself Happy

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Fødselsdagsboller (Danish Birthday Buns)

A recipe for Fødselsdagsboller (Danish Birthday Buns)! These soft and pillowy rolls are perfect with butter and a glass of chocolate milk.
Course Bread
Cuisine Danish
Keyword bread, buns, cardamom, Danish, Denmark, fødselsdagsboller
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours
Servings 12 Buns

Ingredients

  • 1 cup warm water 105-115˚F
  • 2 1/4 teaspoons active dry yeast
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2-1 teaspoon ground cardamom
  • 1/2 teaspoon salt

For topping:

  • 1 egg
  • Salted butter for serving

Instructions

  • In a small bowl, sprinkle the yeast over the warm water. Stir and allow to sit until the yeast is frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the dough attachment or a large bowl, combine the water with activated yeast, butter, and egg.
  • Mix in the flour, sugar, cardamom, and salt until a dough forms. On a lightly floured surface, knead the dough until soft and smooth. If it is too sticky to handle, add a little more flour (just enough to remove the stickiness- don't add too much or it will create tougher rolls).
  • Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise until doubled, about 1 hour.
  • Line two baking trays with parchment or lightly grease.
  • Divide the risen dough into 12 equal pieces. Roll each piece into a ball and place at least 3 inches apart on the prepared baking sheets. Cover with dish towels and allow to rise for another 30 minutes.
  • Preheat oven to 425˚F.
  • In a small bowl, beat the egg. Brush over the risen buns and bake in the preheated oven until golden, 10-12 minutes.
  • Allow the buns to cool for about 10 minutes before slicing in half and spreading with a thick layer of butter. Serve immediately.

Reader Interactions

Comments

  15. Colton H.

    My favorite recipe so far (which I intend to try soon) is the one for making hojicha ice cream! I’ve made alternative ingredients custards before, and while I enjoy matcha ice cream very much, never considered making desserts with other teas. I thought it was interesting that you put the loose leaves directly into the mixture instead of, say, making a tea and adding the liquid to the milk. It makes me wonder if I can make a nice white tea custard in a similar way. I might explore that soon.

    Congratulations on your anniversary milestone, and thank you for this opportunity.

    Reply

    • Tara

      Thank you! I have been wanting to try the method with other types of tea as well. An ice cream place near me makes an earl grey lavender flavor and another with a mixture of oolong, jasmine, and green tea.

      Reply

  17. Athena

    I can’t pick a favorite recipe. Your blog has been inspirational and one of my favorite things on my Facebook feed.

    Reply

  24. Susan Christy

    I found your CZECH BREADED PORK CUTLET recipe on Pinterest and that’s what brought me here. I plan to make it next weekend.

    Reply

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