2 Cups milk
¼ Cup butter
¼ Cup margarine
1 Pkg. active dry yeast
¼ Cup water, warm
¾ Cup sugar
1 Tbsp Sugar
½ Tsp. salt
6 While 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 450 degrees F (230 degrees C). Place 1 inch (2 ½ cm) apart on a greased baking sheet. Cover with tea towel and let rise until double in bulk.
Bake in 450 degrees F (230 degrees C) 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.