Hveder - Danish Wheat Buns

• 1 cup Milk
• 25g Yeast
• 2 Eggs
• 40g Sugar
• 1 tsp Coarse Salt
• 2 tsp Ground Cardomom
• 500g All purpose flour
• 100g Butter
• For brushing Egg

Preparation

1. Heat milk in a saucepan until warm to the touch (25°C / 77℉).
2. Transfer milk to a mixing bowl and dissolve the yeast in the milk.
3. Add the remaining ingredients except for the butter and knead thoroughly.
4. Use a kitchen mixer to knead the dough if you have one.
5. Cut the butter into cubes and add to the dough.
6. Knead for 5 to 10 minutes until the dough is elastic and smooth.
7. Cover the dough and let rise in a warm place for 45 minutes.
8. Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size.
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. Cover the buns and let rise for approximately 1 hour until they double in size.
11. Heat the oven to 180°C / 356℉ on fan setting.
12. Beat the egg in a small bowl and brush the tops of the buns with egg.
13. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface.
14. Serve warm or toasted with butter.