Sunday breakfast buns

Sunday breakfast buns

By
From
Under the Walnut Tree
Makes
12
Photographer
Fanny Bergenström

These wholesome breakfast buns are a cinch to make. Just let the dough rise, turn it out and cut it into pieces.

Ingredients

Quantity Ingredient
25g fresh yeast
2 tablespoons honey
1 heaped teaspoon salt
400ml lukewarm water
50g walnuts or sunflower seeds
4 tablespoons linseeds, (optional)
40g rolled oats
75g crushed wheat
550g plain flour

Method

  1. Crumble the yeast into a bowl. Drizzle with the honey and sprinkle with the salt. Pour in some of the lukewarm water and stir to dissolve the yeast. Pour in the rest of the water and add the walnuts or seeds, linseeds if using, oats and crushed wheat. Stir again, then add the flour and work into a loose dough. Cover the bowl and let the dough rise for about 1 hour.
  2. Preheat the oven to 250°C. Grease a baking tray or line it with non-stick baking paper. Turn out the dough onto a work surface liberally sprinkled with flour, as the dough will be quite loose. Sprinkle a bit of flour on top of the dough and lightly flatten it with your hand. Use a sharp knife or dough scraper to cut the dough into 12 even-sized square pieces, then transfer them to the baking tray. Leave to rise for 10-15 minutes.
  3. Place the tray in the middle of the oven and bake for 12-15 minutes. If you want a crispy crust, let the buns cool on a wire rack. If you prefer softer bread, cover the buns with a tea towel while cooling. The buns also freeze well.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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