Dissolve the yeast in cold milk.

Whisk in the eggs and add sugar and cardamom

Add about half the flour. Stir it thoroughly to activate the yeast and add salt

Add butter and kneed in enough flour to stop the dough from sticking to the table.

Add 1 table spoon of oil into a bowl. Turn the dough around in the bowl to coat it in oil. Cover the bowl and let it rest till it has doubled in size (about 40-60 min)

Flour the table top and pour the dough out on it. Knead it lightly.

Divide the dough in 4. Roll each piece into a sausage and divide each into 5 pieces. So you end up with 20 buns.

Shape each piece into a bun

Rest the buns again on baking trays until the double in size - that takes about half an hour. Brush them with egg or water.

While they rest - turn on the oven at 220 C / 430 F

Place the buns in the lower part of the oven. Splash in 2 dl of cold water into the hot oven: this will create steam.

Close the oven quickly and bake them for 10 minutes.

Turn the oven down to 200 C / 400 F and make them till they are finished (a few more minutes)