Hveder - Danish Wheat Buns

Name: Hveder - Danish Wheat Buns
Prep time: 19 min
Cook time: 65 min
Total time: 84 min
Yield: 4 servings
Ingredients: 1 cup Milk; 25 g Yeast; 2 Eggs; 40 g Sugar; 1 tsp Coarse Salt; 2 tsp Ground Cardomom; 500 g All purpose flour; 100 g Butter; 1 For brushing Egg

84 min · Serves 4 · By TheMealDB Import

Side
Lunch

Side

Adapted from denmark.dk

Ingredients

For 4 servings

1 cupMilk
25 gYeast
2 Eggs
40 gSugar
1 tspCoarse Salt
2 tspGround Cardomom
500 gAll purpose flour
100 gButter
1 For brushingEgg

Method

Prep 19 min · Cook 65 min

1Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
2Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one.
3Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
4Cover the dough and let rise in a warm place for 45 minutes.
5Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size. Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm). Cover the buns and let rise for approximately 1 hour until they double in size.
6Heat the oven to 180°C / 356℉ on fan setting.
7Beat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.