Hveder - Danish Wheat Buns

• Milk1 cup
• Yeast1 oz
• Eggs2
• Sugar1½ oz
• Coarse Salt1 tsp
• Ground Cardomom2 tsp
• All purpose flour1 lb
• Butter3½ oz
• EggFor brushing

Instructions

1. 1

   Heat milk in a saucepan until warm to the touch (25°C / 77℉).

2. 2

   Transfer milk to a mixing bowl and dissolve the yeast in the milk.

3. 3

   Add the remaining ingredients except for the butter and knead thoroughly.

4. 4

   Use a kitchen mixer to knead the dough if you have one.

5. 5

   Cut the butter into cubes and add to the dough.

6. 6

   Knead for 5 to 10 minutes until the dough is elastic and smooth.

7. 7

   Cover the dough and let rise in a warm place for 45 minutes.

8. 8

   Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size.

9. 9

   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).

10. 10

    Cover the buns and let rise for approximately 1 hour until they double in size.

11. 11

    Heat the oven to 180°C / 356℉ on fan setting.

12. 12

    Beat the egg in a small bowl and brush the tops of the buns with egg.

13. 13

    Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface.

14. 14

    Serve warm or toasted with butter.