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Wheat Buns I

A yeast dough of wheat flour, sugar, cardamom, margarine and milk, divided into 15 buns that rise twice, are brushed with milk or egg and baked in a hot oven. From Erken's Stor kokebok (1949), p. 624.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 624 (falt i det fri)

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About the dish

In the 1949 edition margarine is used instead of butter in the buns. The recipe makes 15 buns.

How to make it

  1. 1

    Dissolve the yeast

    Stir the yeast into a little of the lukewarm milk.

  2. 2

    Make the dough

    Mix flour, sugar and finely ground cardamom. Rub in the cold margarine and add the yeast and the rest of the lukewarm milk. Work the dough quickly until it leaves the bowl and your hands.

  3. 3

    Rise and shape

    Leave the dough in a warm place until doubled. Divide it into 15 buns and shape them round. Put them on a greased tray and let them rise until doubled.

  4. 4

    Brush and bake

    Brush the buns with milk or egg. Bake in a good hot oven for about 5 minutes.

Changes from the original

1/2 kg is converted to 500 g and dl are unchanged. The baking time is given as in the book, without interpretation.

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Frequently asked questions

How many buns does it make?
The book divides the dough into 15 buns.
How do I brush the buns?
With milk or egg before baking.
Can I use butter instead of margarine?
The book specifies margarine, rubbed cold into the flour.

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