Regal Wheat buns bakemix 1 kg with cardamom (Hveteboller)

Create delicious homemade wheat buns with Regal's premium bakemix. This 1 kg flour blend is specially formulated with aromatic cardamom to deliver authentic Nordic flavor in every bite. Simply add your preferred liquids and toppings to create bakery-quality buns at home.

The convenient pre-measured mix eliminates guesswork, ensuring consistent results whether you're an experienced baker or just starting out. Perfect for weekday breakfasts, weekend brunches, or special occasions. Transform your kitchen into a traditional Norwegian bakery with minimal effort and maximum taste.

For one full package (25 buns), you need: 50 g fresh yeast or 1 sachet of dried yeast, 450 ml cold water, and 100 g room-temperature butter or margarine.

1. Dissolve the yeast in the water. Add the bun mix and room-temperature butter or margarine. Hold back a little flour for shaping. Knead for at least 7 minutes until the dough is smooth and elastic. Add more liquid if needed. Cover the bowl and leave to rise for approximately 30 minutes.
2. Roll the dough into a log and divide into 25 pieces. Shape into buns and place on a baking tray lined with baking paper.
3. Cover and leave to rise until doubled in size, approximately 45 minutes.
4. Brush with egg or milk before baking. Bake in the middle of the oven at 225°C (200°C fan) for approximately 10 minutes. Time and temperature may vary between ovens. Cool on a wire rack.

For approximately 12 buns, halve all the ingredients and use half the mix.

For better buns: knead thoroughly to obtain an elastic dough that holds together. Use enough water so the dough is not too stiff. Avoid using too much flour when shaping, and try to shape tight, smooth buns. Cover with a cloth during proving and mist with water if needed. The buns are fully proved when a gentle finger indentation remains in the side.

The nutrition values are per 100 g of finished buns baked according to the basic recipe.

WHEAT flour, sugar, cardamom, flour treatment agents (ascorbic acid, amylase) .

IMPORTANT ALLERGEN INFORMATION: Read more ALLERGENS ARE HIGHLIGHTED IN BOLD. HOWEVER, CUSTOMERS WITH ALLERGIES SHOULD ALWAYS READ THE FULL INGREDIENT LIST BEFORE AND AFTER PURCHASE TO ENSURE FOOD SAFETY.

Allergen highlighting (BOLD TEXT) is provided as a readability aid only. It does not replace the full ingredients list. If you have an allergy, intolerance, or other food sensitivity, always read the complete ingredients list carefully before purchase and before consumption/use. Product recipes and supplier information may change; the most current packaging/label information should be considered definitive. If you are uncertain, do not consume the product and contact customer service before eating.

Side-gusseted bag

25

Cinnamon twists or Norwegian skillingsboller: after the first rise, roll the dough into a rectangle approximately 30 × 50 cm. Mix softened butter, sugar and cinnamon, then spread over the dough. Sprinkle with raisins or other dried fruit if desired. For twists, fold the dough in three, cut into strips and twist. For skillingsboller, roll into a log and slice. Cover and leave to rise. Brush with egg and sprinkle with sugar before baking.

For fastelavnsboller, cool the baked sweet buns, split them and fill with whipped cream and jam.