Hveder is a white cardamom roll eaten before the Bededag aka Prayers Day in Denmark. This year I wanted to add a little fibers to the roll, while still keeping the roll nice and sweet. I think I hit the mark with this recipe. I didn't come up with a heathy version, but 1.6 grams dietary fiber per roll is a little better than 0.
- 50 g live yeast or 4 teaspoons dry yeast
- 200 ml water, finger warm
- 75 g butter
- 150 ml buttermilk
- 1 egg
- 10 g (1¾ teaspoon) salt
- 5-10 g (3 teaspoons) cardamom
- 25 g buckwheat
- 50 g quick oats (quaker oats)
- 100 g whole wheat flour
- 450 g all-purpose flour
In a large bowl dissolve the yeast in the water. (Add a teaspoon sugar if you are using dry yeast, and wait until it starts to foam.) Mix in the butter, sugar, buttermilk and egg. Mix salt and cardamom with the flours, oats and buckwheat, and add that to the water-mixture. Hold some of the all-purpose flour back, because you want a soft smooth dough, and might not need it all. Knead the dough for about 7-10 minutes until the dough is shinny and elastic. Let the dough rise covered for about 20- 30 minutes.
Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 12-18 small balls. Place the balls only about 1 cm (about ⅓-½ inch) apart on a parchment paper lined baking sheet. Cover the dough balls with a dampen kitchen towel, and let them rise for another 60 minutes. They are meant to grow into each other, you want the soft sides on your rolls, when you pull them apart.
Preheat the oven to 400℉ (200℃). (375℉ /190℃ for convection oven).
Bake the hvedeknopper/rolls for 15-20 minutes until they are dark golden brown. Let them cool on a wire rack.
Before serving, cut them in half and toast them. Serve them hot with butter and jam or with a good cheese.