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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


  • 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


  • 1 egg
  • 1 tablespoon milk


  • 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.