Homemade buns

I have very fond childhood memories of these buns that my mom always used to make. It is a white bun that is light and fluffy, - and with a lovely hint of cardamom. I know to some it might sound odd adding cardamom to bread - I do think it is a Scandinavian tradition to flavour a lot of bread and pastries with cardamom - but I promise you, you have nothing to worry about. It is not an overwhelming spice, by any means - at least not in the quantities added here - and if you are still not sure, then you can always start out just adding a bit and see how you like it :) Or leave it out completely - I won't mind :)

Here's the recipe:

50 g fresh yeast/1 packet dry yeast
100 ml warm water
1 egg
100 g melted butter/margarine
300 ml milk
2 tbs sugar
1 tsp salt
1/2 - 1 tsp cardamom
Flour (app. 500 g)

Start by dissolving the yeast in the warm water (or add it to a bit of flour if you are using dry yeast). Add the egg, salt, sugar, melted butter or margarine and milk to the water. Mix the cardamom with a bit of flour and add it to the wet mix (also add the flour and yeast here - if you are using dry yeast). Continue adding flour - it's hard to say exactly how much you need - but you want a dough that you can knead quickly, but that is still quite sticky. Once done, put the dough back in the bowl and let rise for about an hour. 
Turn the dough onto the table (dusted with a bit of flour) and knead the dough until it is smooth and easy to work with. You might need to add a bit more flour if the dough is too sticky - but only add flour until it is just manageable. Roll the dough into buns and put them on a baking tray. Let rise for 10 - 20 min., baste with a beaten egg and bake until golden brown at app. 210 degrees celcius.