These buns are very similar to another traditional Danish type of buns which are called Krydderboller which means Spiced Buns because of the cardamom which is added to the dough – the recipe for the two types of buns are almost the same. The buns are normally cut in two halves and then toasted on a toaster or in the oven. They a served with cold butter and cup of coffee.
Danish Wheat Buns (Varme Hveder)
Preparation time: 20 minutes
Total time: 2 hours and 20 minutes
100 g (3.5 oz) soft butter
1/2 tsp salt
1 tbsp sugar
1-2 tsp cardamom
2 dl (4/5 cup) milk
500 g (1.1 lb) all-purpose flour
50 g (2 oz) yeast
1. Heat the milk so it is lukewarm and dissolve the yeast, salt and sugar in it.
2. Add the egg, the soft butter, all purpose flour and cardamom.
3. Knead the dough using your hands or a stand mixer.
4. Leave the dough to rise some place warm for about an hour.
5. Divide the dough into 16 equally sized pieces and roll them into buns.
6. On a parchment paper covered baking tray; place the buns side-by-side. They must be closely adjacent to each other, but without touching.
7. Cover the buns with a clean dishcloth and let them rise for another hour.
8. Bake the buns at 200 C (400 F) for about 8-10 minutes. When done; let them cool off a bit.
9. Cut the buns at the middle and toast them lightly on a toaster. Serve them warm with cold butter.