Norwegian Buns (Hveteboller)

Instructions

Cut butter into dices

Start by cutting butter into dices and put aside

Mix ingredients in a bowl

Add flour, sugar, dry yeast and salt into a bowl

If you're using fresh yeast, you will want to mix it out with the milk

Gradually add milk

Now you want to gradually add milk (cold or room temperature), until you have about 1/2 dl left

Mix the dough

Now you want to mix the dough until it's all mixed

If you have a kitchen machine, then you can set it to about 15 minutes

If you feel the dough to be to hard, then add the remaining milk

Add butter and mix more

Now add the butter and continue mixing until the dough soft and elastic

About 10 minutes, if you are using kitchen machine

Cover and let rest

Now you want to cover the bowl and let it rest until double size, about 45-60 minutes

Once it reached about twice its original size, you can proceed to the next step

Divide dough

Divide the dough into even pieces and roll into balls

Put on a trade and let rest

Now place on a tray with baking paper, with some space around and put aside to elevate (about 20-40 minutes)

All buns won't fit on one tray, you can divide additional backing papers in the size of your tray and place them on there

Wisp egg

Put one egg in a bowl and wisp it, a fork works fine

Brush the buns

Into the oven

Cool down on grate

Let the buns cool down on a grate, then server and enjoy