Hveder - Danish Wheat Buns

Name: Hveder - Danish Wheat Buns
Prep time: 2 h 19 min
Cook time: 15 min
Total time: 2 h 34 min
Yield: 4 servings
Cuisine: Denmark
Ingredients: 1 cup milk; 1 oz yeast; 2 eggs; 1 ⅓ oz sugar; 1 tsp coarse salt; 2 tsp ground cardomom; 1.1 lb all purpose flour; 3 ½ oz butter; For brushing egg

A weekend Denmark snack. Ready in about 2 hours 34 minutes. Difficulty: more effort.

2 hr 19 minPrep (about)
15 minCook (about)
2 hr 34 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 15 people +

Changed from 4 to 15 people · Back to 4

3 ¾ cups milk
3 ⅓ oz yeast
8 eggs
5 oz sugar
2 ½ tbsp ground cardomom
4.1 lb all purpose flour
13 oz butter
For brushing egg

Spices & seasonings (1): coarse salt

1 ½ tbsp coarse salt

How to make it

Steps in our own plain words.

Heat milk in a pot till warm to the touch (75°F 77℉).
Move milk to a mixing bowl plus dissolve the yeast in the milk.
Add the rest of the ingredients except for the butter.
Knead well.
Use a kitchen mixer to knead your dough if you have one.
Cut the butter into cubes.
Add to the dough.
Knead for 5 to 10 min until the dough is elastic and smooth.
Cover the dough.
Let rise in warm place for 45 minutes.
Move your dough to a counter sprinkled using flour and divide in 10-12 pieces of equal size.
Roll every piece in a round bun plus arrange the buns close to every other on lined roasting pan or oven-proof dish (about 20 x 12 inches).
Cover the buns.
Let rise for about 1 hour until they double in size.
Turn the oven on to 350°F 356℉ on fan setting.
Beat the egg in a little bowl plus brush your tops of the buns with egg.
Cook in the oven on your middle oven rack for 14 to 16 min till the buns develop a nice golden surface.
Serve warm or toasted with butter.