Hveder - Danish Wheat Buns
Hveder - Danish Wheat Buns from Denmark.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 16 min
- Rest
- 1 hr 45 min
- Total
- 2 hr 11 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Hveder - Danish Wheat Buns is listed as side from Denmark. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Milk237 ml
- Yeast25 g
- Egg, 2 eggs and for brushing egg2
- Sugar40 g
- Salt4.9 ml
- Ground cardamom9.9 ml
- Wheat flour500 g
- Butter100 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
Step 2
Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one.
Step 3
Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
10 min
Step 4
Cover the dough and let rise in a warm place for 45 minutes. Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size.
45 min
Step 5
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). Cover the buns and let rise for approximately 1 hour until they double in size.
60 min
Step 6
Heat the oven to 180°C / 356℉ on fan setting. Beat the egg in a small bowl and brush the tops of the buns with egg.
Step 7
Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.
16 min
Nutrition
Per serving · estimate
- Calories
- 771 kcal
- Protein
- 20.5 g
- Carbs
- 111 g
- Fat
- 26.8 g
- Saturated fat
- 15.1 g
- Fibre
- 5.1 g
- Sugar
- 13.8 g
- Sodium
- 551 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Eggs
- Wheat
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Hveder - Danish Wheat Buns take?
2 hr 11 min all in — 10 min prep, 16 min cook, 1 hr 45 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
40 g of Sugar.
What can I use instead?
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.