Hveteboller (Norwegian Cardamom Buns) Recipe

I’m sharing my Cardamom Buns, a Norwegian favorite scented with cardamom and ideal for pairing with butter and geitost.

I still get a little giddy when Hveteboller are around, those soft, cardamom-scented rolls that sneak into any slow afternoon. This Cardamom Buns Recipe always feels like a small surprise, because the smell of ground cardamom folded into dough made from all purpose flour is oddly nostalgic, like something my grandma almost remembered but forgot to tell me.

I write about them because they show how simple flavors can be stubbornly delicious, and rooted in Norwegian Cuisine they turn ordinary coffee into a moment you want to stretch out. I never manage to eat just one, its true.

Ingredients

• All purpose flour: Provides carbs and some protein, gives structure and chewy soft crumb.
• Sugar: Pure carbohydrate, makes buns sweet and helps browning and yeast feeding.
• Ground cardamom: Aromatic spice, little vitamin content, adds floral citrus warmth and contrast.
• Fresh or dry yeast: Leavens the dough, creates airy texture and mild fermented flavor.
• Whole milk: Adds fat, protein and moisture, gives tender crumb and richer taste.
• Unsalted butter: Fat for tenderness and flavor, helps browning and soft mouthfeel.
• Egg: Binds and enriches dough with protein, helps color and a glossy finish.

Ingredient Quantities

• 500 g all purpose flour (hvetemel)
• 100 g granulated sugar
• 1 tsp salt
• 2 tsp ground cardamom
• 25 g fresh yeast or 7 g active dry yeast
• 300 ml whole milk, lukewarm
• 75 g unsalted butter, softened
• 1 large egg (for the dough)
• 1 large egg, beaten for brushing (optional)

How to Make this

1. Warm 300 ml whole milk to lukewarm (about body temp), crumble 25 g fresh yeast into it or sprinkle 7 g active dry yeast on top with a pinch of the 100 g sugar, stir and let sit 5-10 min till foamy.

2. In a large bowl mix 500 g all purpose flour, 100 g granulated sugar, 1 tsp salt and 2 tsp ground cardamom so the spices are evenly distributed.

3. Make a well in the dry mix, pour in the foamed yeast/milk, add 1 large egg and start bringing the dough together with a wooden spoon or dough hook.

4. Add 75 g softened unsalted butter in pieces and knead until smooth and elastic, about 8-10 min by hand or 5-7 min in a stand mixer; if dough feels too sticky add flour 1 tbsp at a time, if too stiff add a splash of milk.

5. Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm draft-free spot until doubled, about 45-60 min.

6. Punch down, divide the dough into 16-20 equal pieces (about 60-70 g each), shape into rounds by folding edges under and rolling on the counter to get a smooth top; its okay if some are a bit uneven.

7. Place buns on a baking sheet lined with parchment, leave room between them, cover and let rise again until puffy, about 20-30 min; preheat oven to 220°C (425°F) while they proof.

8. Optional: brush tops with 1 beaten egg for glossy, deep color; you can also brush with milk for a softer finish if you prefer.

9. Bake at 220°C (425°F) for 8-10 minutes or until golden brown and hollow-sounding when tapped; cool on a wire rack for a few minutes before serving warm with butter and geitost.

Equipment Needed

1. Kitchen scale for weighing flour, sugar and butter (grams matter here)
2. Measuring spoons for salt and cardamom
3. Liquid measuring cup or small jug for 300 ml milk
4. Small saucepan or microwave-safe bowl to warm the milk
5. Large mixing bowl for mixing and first rise
6. Wooden spoon or stand mixer with dough hook to bring the dough together
7. Bench scraper or sharp knife to divide the dough into pieces
8. Baking sheet(s) lined with parchment paper for the buns
9. Pastry brush to egg- or milk-wash the tops
10. Wire cooling rack for resting the buns after baking

FAQ

Hveteboller (Norwegian Cardamom Buns) Recipe Substitutions and Variations

• Flour: use bread flour instead of all purpose, same 500 g. Gives chewier, taller buns. You might need a bit more milk if dough feels stiff, its normal.
• Sugar: swap granulated for light brown sugar 1:1 for a richer, caramel like flavor. If you want to use honey instead, use about 80 percent of the sugar weight and reduce milk by about 30 ml.
• Milk: replace whole milk with unsweetened oat milk, same 300 ml, lukewarm. Keeps the texture rich while making the buns dairy free.
• Egg: substitute 1 large egg with a flax “egg” made from 1 tbsp ground flax and 3 tbsp water, let sit 5 minutes. Works as a binder but the buns may be a bit denser.

Pro Tips

1. Let the yeast proof properly: milk should feel like warm bath water, about body temp, not hot or cold. If the mix isnt foamy after about 10 minutes start over, a weak foam means weak rise later.

2. Boost the cardamom and aroma: lightly toast whole pods in a dry pan for a minute, then crush or grind them fresh. Freshly ground cardamom gives a brighter flavour than pre ground stuff.

3. Handle the dough gently, dont keep piling on flour: aim for a slightly tacky, elastic dough. Add the butter in soft pieces and give the dough time to absorb it, and use the windowpane test or a bounce back feel to know when its kneaded enough.

4. Bake and finish tricks: preheat the oven well and create a little steam by placing a small tray of hot water on the lower rack or spritz the oven once just as the buns go in; that helps a nice crust. Brush with beaten egg right before baking for deep colour, cool a few minutes on a rack then serve warm or freeze leftover buns wrapped tight and reheat gently.