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Heaven is... Freshly baked Danish rolls

Updated: May 20, 2020

The smell of freshly baked bread has got to be one of the best, most heavenly smells in the world.

I came across this great recipe for Danish toasted wheat buns from the wonderful Scandi Kitchen and it reminds me of the Morfar’s Boller (Grandpa’s rolls) we had growing up. Just like the picture, they are beautiful fluffy bread rolls with a hint of cardamom. There is nothing quite like them, enjoyed warm, spread with butter for a cosy snack ❤️. PS: If you aren't keen on cardamom, just leave it out of the mixture, they still taste brilliant without it.

If you're keen to try them yourself, here is the recipe; tried, tested. Let us know how yours turn out :)


  • 25 g / 1 oz. fresh yeast or equivalent of dried yeast – follow instructions on packet

  • 200 ml / 1 cup whole milk heated to 36 –37°C / 97–99°F

  • 100 ml / 1/3 cup water heated to 36 –37°C / 97–99°F

  • 50 g / 1/4 cup caster/granulated sugar

  • 550 g / scant 4 cups white strong/ bread flour plus extra for dusting

  • 1 teaspoon salt

  • 1 tablespoon ground cardamom

  • 100 g / 1 stick butter softened

  • 1 egg

  • egg for brushing


  • Add the fresh yeast, warm milk and warm water to a stand mixer with a dough hook attached. Mix until the yeast has dissolved. Add the sugar and stir again, slowly adding half the flour, bit by bit. Add the salt, cardamom, softened butter and the egg and keep mixing. Slowly add the other half of the flour. You may not need all the flour or you may need a bit more, but keep mixing until you have a uniform springy dough (take care not to make it too dry – you can always add more flour later).

  • Leave the dough to rise, covered, for around 40–45 minutes or until doubled in size. Turn the dough out onto a lightly floured surface and divide the dough into 12 equal pieces. Place onto the prepared baking sheet, spaced about 1–2 cm/3/8–3/4 in. apart – when they rise, they will touch and stick together, giving them the traditional look. Cover and leave to rise again for 20–25 minutes under a kitchen towel.

  • Preheat the oven to 200°C (400°F) Gas 6. Brush each bun lightly with beaten egg and bake for around 15 minutes or until baked through.


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