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Home » Bread » Fødselsdagsboller (Danish Birthday Buns)

Fødselsdagsboller (Danish Birthday Buns)

30 October, 2019 by Tara 36 Comments

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

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Four Fødselsdagsboller (Danish Birthday Buns) on a wooden board with chocolate milk in the background.

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 next to a white butter bell with blue trim.

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}

Two doughnut pans, Copenhagen cookbook, and gnocchi board on a blue placemat.

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

  • Copenhagen Food: I bought Copenhagen Food prior to our trip to Denmark and it has helped so much before and after. A lot of the food ideas added to our itinerary came from this book and there are plenty of recipes to continue to bring back memories now that we are home.
  • Wilton Non-stick 6-Cavity Donut Baking Pans 2-count: We are a big fan of baked doughnuts and added a couple of new recipes this year, Baked Cookies and Cream Doughnuts and Baked Funfetti Doughnuts. These are the round pans I use.
  • Eppicotispai Garganelli and Gnocchi Stripper: This little gnocchi board is perfect for making the Burrata Gnocchi I featured this year and other fun pasta shapes like garganelli.

Fødselsdagsboller (Danish Birthday Buns) split in half and spread with a layer of butter.

Fødselsdagsboller (Danish Birthday Buns) Recipe

Adapted from Cook Yourself Happy

Print Pin

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.
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Related

Filed Under: Bread, European Tagged With: blogiversary, bread, bun, butter, danish, denmark, europe, European

Previous Post: « Kartoffelmad (Danish Potato Sandwich) and Copenhagen: Rosenborg, Torvehallerne, and Nationalmuseet
Next Post: Pappardelle con Ragu di Funghi Misti and Gennaro’s Pasta Perfecto Cookbook Review »

Reader Interactions

Comments

  1. Chris Coffey

    30 October, 2019 at 2:46 am

    Happy 7th b-day

    Reply
    • Tara

      30 October, 2019 at 10:34 pm

      Thanks!

      Reply
  2. Manda Shank

    30 October, 2019 at 7:48 am

    I like the mango lassi

    Reply
  3. Kel

    30 October, 2019 at 7:57 am

    My favorite was an easy one – French palm trees. thanks!
    https://tarasmulticulturaltable.com/palmiers-french-palm-tree-pastries/

    Reply
    • Tara

      30 October, 2019 at 10:35 pm

      I love these too 🙂

      Reply
  4. Susan Broughton

    30 October, 2019 at 8:47 am

    There are too many to choose. I love all the different countries you sample from!

    Reply
    • Tara

      30 October, 2019 at 10:35 pm

      Thank you Susan!

      Reply
  5. Michelle

    30 October, 2019 at 10:06 am

    Love the little bit of sweetness added to these. So good.

    Reply
  6. Rebecca

    30 October, 2019 at 10:19 am

    ohh I’ve had these rolls before, they’re really good! I’ll definitely have to make them again

    Reply
  7. Jessica Formicola

    30 October, 2019 at 10:42 am

    I’ve never had a danish birthday bun, but man do these look good! I can’t wait to try them!

    Reply
  8. Kelly Anthony

    30 October, 2019 at 10:57 am

    Congratulations on your anniversary and all your hard work. These danish buns look like the perfect way to celebrate.

    Reply
  9. Camilla M. Mann

    30 October, 2019 at 11:06 am

    I love those buns!! Thanks for sharing.

    Reply
    • Tara

      30 October, 2019 at 10:34 pm

      🙂

      Reply
  10. Carlee

    30 October, 2019 at 11:22 am

    Congratulations on the milestone! These buns look fabulous. I’ve been wanting to do more baking with cardamom, so I’ll have to give them a try.

    Reply
    • Tara

      30 October, 2019 at 10:33 pm

      Thank you! I love cardamom 🙂

      Reply
  11. Kelly D

    30 October, 2019 at 12:11 pm

    I like your Pasticho recipe. Happy 7 years!

    Reply
    • Tara

      30 October, 2019 at 10:33 pm

      Thank you!

      Reply
  12. Annette

    30 October, 2019 at 12:35 pm

    I like BADAM PAAL (INDIAN ALMOND MILK), but make it with sugar alternatives.

    Reply
  13. bn100

    30 October, 2019 at 7:18 pm

    kanda

    Reply
  14. harolde

    30 October, 2019 at 8:00 pm

    Baby Bok Choy with Ginger and Garlic

    Reply
  15. Colton H.

    30 October, 2019 at 8:58 pm

    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

      30 October, 2019 at 10:32 pm

      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
  16. Tina W

    30 October, 2019 at 9:52 pm

    I love your Hong Shao Rou (Chinese Red-Braised Pork). Such a flavor bomb!!

    Reply
    • Tara

      30 October, 2019 at 10:33 pm

      Thanks!

      Reply
  17. Athena

    31 October, 2019 at 2:20 am

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

    Reply
  18. Sarai

    31 October, 2019 at 5:55 am

    Congratulations on 7 years!

    These rolls sound delicious, and I will have to make them sometime soon. So far, my favorite is still the Strawberries and Cream French Toast Casserole (https://tarasmulticulturaltable.com/strawberries-and-cream-french-toast-casserole/). When strawberries aren’t in season, I change the flavors by eliminating the strawberries and using a little extra cinnamon and fresh ground nutmeg to flavor the casserole.

    Reply
  19. Jeffrey

    31 October, 2019 at 2:58 pm

    My favorite recipe is a toss up between Tiramisu Pancakes and the Chicken Teriyaki Pizza.

    Reply
  20. Kim

    31 October, 2019 at 8:15 pm

    the Baby Bok Choy with Ginger and Garlic recipe looks so easy to make. i love chinese recipes.

    Reply
  21. Ally

    1 November, 2019 at 4:07 pm

    I really love the Malaysian pulled tea!

    Reply
  22. Jennifer Essad

    2 November, 2019 at 11:51 pm

    love the poppy seed waffles, they are a nice option for appetizers

    Reply
  23. Brenda Haines

    3 November, 2019 at 6:28 am

    There are so many to chose from! But I have to go with, Pupusas de Queso! I love food from Central America!

    Reply
  24. Susan Christy

    3 November, 2019 at 2:28 pm

    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
  25. latanya

    4 November, 2019 at 8:30 am

    I like the karaage japanese fried chicken

    Reply
  26. Kayla Klontz

    5 November, 2019 at 8:12 pm

    The marscapone crepes look amazing!

    Reply
  27. Cassandra D

    6 November, 2019 at 7:34 pm

    I would have to go with Breakfast Nachos.

    Reply
  28. Jenny Ham

    6 November, 2019 at 8:59 pm

    I like the Pappardelle with Mixed Mushroom Ragu

    Reply

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