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Hveteboller (Norwegian Cardamom Buns)

9 November, 2020 by Tara 15 Comments

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A recipe for Hveteboller (Norwegian Cardamom Buns) for #BakingBlogger’s Yeast Breads event! These soft, cardamom-scented rolls are perfect for pairing with butter and geitost.

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.

Three Hveteboller (Norwegian Cardamom Buns) on a wooden board with more in the background next to a white towel with tree designs.

#BakingBloggers

Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For November, we are featuring Yeast Breads and I am joining in with a recipe for Hveteboller (Norwegian Cardamom Buns)!

Check out more of my #BakingBloggers recipes here: Voisilmäpulla (Finnish Butter Eye Buns), Karpatka (Polish Carpathian Cream Cake), and Broyé du Poitou (Shortbread from Poitiers).

Hveteboller (Norwegian Cardamom Buns)

Aerial view of three Hveteboller (Norwegian Cardamom Buns) on a wooden board next to slices of brown cheese and a cheese slicer.

Hveteboller (literally translates to wheat buns) are light and soft Norwegian rolls wonderfully scented with cardamom and baked until golden. They are a personal favorite paired alongside coffee and served with butter and a thin slice or two of Geitost (Gjetost- Norwegian brown goat’s cheese). The kids also enjoy them with jam. The buns take some time to rise, but are overall fairly easy to make.

After activating the yeast in lukewarm milk, the mixture is combined with flour, sugar, cardamom, salt, egg, and melted butter to form a smooth, loose dough. Knead the dough on a lightly floured surface until soft with just enough flour to keep the surface from sticking to your fingers. Take care not to add too much extra flour as this will cause the rolls to toughen. If the mixture is just too dry and crumbly, add a splash or two more of milk.

The prepared dough is covered and allowed to rise until doubled. This will take about an hour, but may be closer to 2 in cooler kitchens. After rising, the dough is separated into individual buns, arranged on a baking sheet, and allowed to rise again- this time for 30 minutes or until they puff up a bit. At this point, they are brushed over the tops with an egg wash and baked in a 375˚F (190˚C) oven until golden.

The Hveteboller are best the day they are made, especially warm from the oven. Leftovers will keep for a day or two in an airtight container at room temperature.

I paired the Hveteboller with salted butter and thin slices of Geitost. Geitost is a type of Norwegian Brunost (brown cheese) made from the leftover whey of goat’s milk. The mixture is boiled down until caramelized with a sweet-tangy taste and fudge-like texture. I used this Boska Copenhagen Cheese Slicer (Ostehøvel) from Amazon to cut the thin slices of cheese for easy serving. For those in the Los Angeles area, I was able to find Geitost at Cultured Slice in Hermosa Beach.

Want rolls with a little more texture? Mix in some raisins to make Rosinboller (Norwegian Raisin Buns) or chocolate to make Sjokoladeboller (Chocolate Buns)! 

Check out what everyone else made for #BakingBlogger’s Yeast Bread!

  • Bagels from Sneha’s Recipe
  • Connie’s Swedish Rye from Culinary Adventures with Camilla
  • Crunchy Herbed Whole Wheat Breadsticks from Cook with Renu
  • Crusty No-Knead Oatmeal Bread from Making Miracles
  • Hearty Slow Fermented Rustic Bread from Karen’s Kitchen Stories
  • Hveteboller (Norwegian Cardamom Buns) from Tara’s Multicultural Table
  • Overnight Yeasted Cheese Scones from Food Lust People Love
  • Pizza Focaccia from Palatable Pastime
  • Sourdough Rolls from A Day in the Life on the Farm

Hveteboller (Norwegian Cardamom Buns) on a wooden board with the front one sliced in half and topped with two slices of brown cheese.

Hveteboller (Norwegian Cardamom Buns) Recipe

Adapted from The Great Scandinavian Baking Book

Print Pin
5 from 7 votes

Hveteboller (Norwegian Cardamom Buns)

A recipe for Hveteboller (Norwegian Cardamom Buns) for #BakingBlogger's Yeast Breads event! These soft, cardamom-scented rolls are perfect for pairing with butter and geitost.
Course Bread
Cuisine Norwegian
Keyword bread, cardamom, Norway, Norwegian, roll
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 12 Rolls

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 cup (240 ml) lukewarm milk 105-115˚F (40-46˚C)
  • 3 1/2 cups (460 grams) all-purpose flour
  • 1/3 cup (75 grams) granulated sugar
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 large egg
  • 4 tablespoons (55 grams) unsalted butter melted

Topping:

  • 1 egg
  • 1 tablespoon milk

Instructions

  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, 5-10 minutes.
  • In the bowl of a stand mixer fitted with a dough attachment or a large bowl, stir together the flour, sugar, cardamom, and salt.
  • Mix in the yeast with milk, egg, and melted butter to form a light, loose dough.
  • Knead on a lightly floured surface until soft and smooth. If too sticky, add a little more flour. (be careful not to add too much flour, just enough to handle). If too dense and crumbly, add a little more milk. Transfer the dough into a greased bowl, turning to coat, cover, and allow to rest until doubled, about 1 hour.
  • Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
  • On a lightly oiled surface, divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes.
  • In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes.
  • These rolls are best served the day they are made.
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Filed Under: Bread, European

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Reader Interactions

Comments

  1. Karen

    9 November, 2020 at 11:41 am

    Those buns are beautiful and that cheese is so intriguing!

    Reply
  2. Wendy Klik

    9 November, 2020 at 2:25 pm

    These sound amazing but I am really curious about that brown goat cheese. I’m going to have to go on a hunt LOL.

    Reply
    • Tara

      9 November, 2020 at 2:59 pm

      I did the same! So glad there was a place nearby, so I didn’t have to go too far 🙂

      Reply
    • Stella

      10 November, 2020 at 12:10 am

      Go for it! I love it; it has a fudge like quality and an edge of unexpected sweetness.

      Reply
  3. Andrea Metlika

    9 November, 2020 at 4:13 pm

    5 stars
    I love fresh bread and these rolls not only look Beautiful but they sound fantastic!

    Reply
  4. Marlynn

    9 November, 2020 at 5:05 pm

    5 stars
    These rolls are amazing! The hint of cardamom gives it that little something extra special.

    Reply
  5. Noelle Simpson

    9 November, 2020 at 5:11 pm

    5 stars
    Amazing recipe, thank you for sharing! pErfect addition to our dinner

    Reply
  6. Brianna

    9 November, 2020 at 7:07 pm

    5 stars
    Ohh, so glad I found this recipe! I’m looking to make my holiday baking Scandinavian themed this year

    Reply
  7. Beth

    9 November, 2020 at 7:10 pm

    5 stars
    Yum! Perfect for the soup I just made today! My family is going to love these! Can’t wait!

    Reply
  8. Camilla M. Mann

    9 November, 2020 at 8:31 pm

    These look delicious! I will have to give the raisin version a try. Yum.

    Reply
  9. Long

    11 November, 2020 at 1:56 am

    Can this recipe also be used for rosinboller (raisin buns) with the addition of currants (as we call small dark raisins)? Thank you for the great selection of recipes, I’m new to your blog and looking forward to making them.

    Reply
    • Tara

      11 November, 2020 at 6:06 pm

      Hi Long! Thank you so much. Yes, this recipe can be used as the base! Mix in the desired amount (maybe 1/3-1/2 cup) of raisins with the flour.

      Reply
  10. Sneha Datar

    11 November, 2020 at 3:01 am

    Such beautiful rolls and love that brown goat cheese slice on them.

    Reply
  11. Renu

    19 November, 2020 at 3:57 am

    5 stars
    These rolls look amazing. Perfect with some soup or just butter

    Reply
  12. Johanne

    23 October, 2021 at 1:37 pm

    5 stars
    My Norwegian mother makes these every Christmas, and if we are lucky, at other times of year as well.

    If you have more than you can eat, freeze them while they are still warm, and then pop them in the microwave when you are ready to eat them – find a defrost time/temp that gets them warm through without being too hot, they are almost as good as fresh out of the oven!!

    Reply

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