An traditional bun recipe found on jaerbladet.no
Bake the buns in the middle of the oven at 250 C / 480 F for 6-7 minutes.
1 liter [2 pt] milk
300 g [10,5 oz] of dairy butter
250 g [9 oz] of icing sugar
Boil these three ingredients and cool to room temperature (if you melt butter first and then add the milk and icing sugar, the mixture will quickly reach room temperature)
50 g [1,75 oz] of yeast
1 teaspoon cardamom
2 teaspoons vanilla sugar/vanilla
2 teaspoons baking powder
1.5 kg [3,3 lb] flour
This is what you do
 Melt butter in a saucepan and add the milk and icing sugar. Stir till the icing sugar has desolved completely and pour the mixture into a baking bowl. The fluid should be room tempered when you stir in the yeast.
 Add all the dry ingredients and let the kitchen machine run till the dough let go of the sides of the bowl.
 Let the dough rest for 10 minutes in the bowl, then form it into round buns and place them on a baking paper covered baking sheet at once. Let the buns rise to double in size, preferably for 1-2 hours on the kitchen counter. Brush them with egg and bake in the middle of the oven. They won’t take long because of the high oven temperature so beware.