Four Clan Kitchen

What we eat everyday

Norwegian Cardamom rolls (Hveteboller)

Posted by fourclankitchen on December 31, 2010

My husband’s grandfather raved about the  cardamom coffee buns his  (German/Scandinavian) aunt made for years.  His daughter,  JG finally found a recipe and satisfied his craving.  Ever since, these rolls have been family favorites.  We make them almost every Christmas and if we want them to last, they have to be hoarded out of sight for Christmas dinner.  This recipe is obviously not an original- as soon as I find out its source, I will post a reference here.

Norwegian Coffee Buns (Hveteboller)

2 packages active dry yeast
1/2 cup warm water  105-110 F
1/3 cup sugar
1 tsp salt
1/2 cup (1 stick) melted butter
1 tsp. pulverized cardamom seeds (use a meat tenderizer or a coffee grinder, I like to taste the cardamom and prefer the former)
2 cups milk scalded in the microwave, brought down to lukewarm
6 – 61/2 cups all purpose flour (Start with 6)


1 slightly beaten egg
2 tbs.  milk.
(sugar for topping – omit if using as dinner rolls).

Dissolve yeast in warm water.  Add a pinch of sugar and let stand 5 min. till foamy.  Stir in the remaining sugar, salt, butter, cardmom, milk

Add half the flour, beat until smooth and satiny.  Add the remaining flour  slowly, stirring until the mixture will not absorb any more flour.  Let stand 15 min.

Turn dough onto a lightly floured board and knead until smooth and ssatiny, 5-10 min.  Wash bown, grease it with butter and place the dough in a bowl, turning to grease the top.  Cover and let rise until doubled- about 1 hour.

Turn dough onto a lightly oiled surface.  Divide into 24 parts.  Shape into smooth balls.

Grease  baking sheets. Place dough on the baking sheets and let rise until almost doubled, about 45 min.

Preheat oven to 375F.

Mix egg and milk and brush the rolls with the mixture using a pastry brush.  Bake for 15 min until golden.


3 Responses to “Norwegian Cardamom rolls (Hveteboller)”

  1. Coffee Lovers…

    […]Norwegian Cardamom rolls (Hveteboller) « Four Clan Kitchen[…]…

  2. Jen said

    This recipe comes from Beatrice Ojakangas. This recipe is on page 95 of her baking classic “The Great Scandinavian Baking Book.”

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