2 cups milk
1/4 cup butter
1/4 cup margarine
1 pkg. active dry yeast
1/4 cup water, warm
3/4 cup sugar
1 Tbsp. sugar
1/2 tsp. salt
6 whole cardamom seeds, crushed
7 cups flour
Scald milk. Add butter and margarine and let stand until melted, and milk is slightly cooled.
Soften yeast in warm water with 1 tablespoon of sugar added.
In a large bowl add remaining sugar, salt, and cardamom. Pour in lukewarm milk mixture. Add yeast, and enough flour to make a stiff dough. Work thoroughly.
Place in a greased bowl. Cover and let rise until double in bulk. Punch down and shape into balls–the size of ping pong balls.
Preheat your oven to 450ºF (230ºC). Place 1” (2 1/2 cm) apart on a greased baking sheet. Cover with tea towel and let rise until doubled in bulk.
Bake in 450ºF (230ºC) oven for 5 minutes. (Yes, 5 minutes is right!) Brush with butter while still hot.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.