Breakfast Buns By HELGABAD
Years ago a friend of mine shared a picture of her breakfast buns on social media. She had mixed the ingredients the night before and let the dough rest in the fridge over night. In the morning all she had to do was portion the dough on baking paper and insert into a warm oven. I was inspired to try.
Coffee and a fresh breakfast bun after a cold water swim is heavenly.
I spoil my family with these breakfast buns nearly every weekend.
Give them a try, you might love them as much as we do.
LIST OF INGREDIENTS
25 gram fresh yeast
7 dl water
1 table spoon salt
15 gram flax seeds
2 dl rye flour
8-10 dl other flours
(graham flour, spelled flour or wheat flour)
Mix all the ingredients in a large bowl with room for ‘rising’.
Cover the bowl with baking paper first and then a towel (the baking paper prevents the dough from sticking to the towel). Put the bowl in the fridge over night.
THE NEXT MORNING(S)
Oven 230 degrees celsius.
Take the bowl out of the fridge. Grab two table spoons. Portion dough on baking paper, if you make them large they need to be a longer time in the oven.
Sprinkle sesame seeds on top of the buns.
Put the tray in the oven and leave it there for 20-30 minutes
(depending on the bun’s size and oven heat).
Take them out and enjoy with your favourite topping.
The dough is good to go for a few days if you keep it in the fridge.
ENJOY
Pia
CEO & Founder
HELGABAD
