Light wheat buns
A classic from Great Prayer Day - but they can actually be enjoyed all year round! These are light, airy, and delicious, with just a bit of whole grain, which adds great flavor. This recipe does not meet the whole grain logo requirements.
Ingredients
- 3 dl cold water
- 3 dl milk
- 2 egg
- 30 g yeast
- 50 g sugar
- 1 tsp cardamom
- 850 g wheat flour
- 150 g Whole grain logo branded wheat flour (For example, white wheat, spelt, or Öland wheat)
- 10 g salt
- 50 g soft butter
Instructions
- Water and milk are placed in a pot and gently warmed until it becomes lukewarm.
- Water and milk are then placed in a bowl, and the yeast is added and dissolved.
- Next, add the egg, cardamom, and sugar, and mix them together.
- Now add the flour and salt, and mix the dough well.
- Once the dough is mixed together, add the soft butter in small pieces, and knead the dough until the butter is well incorporated and the dough is smooth and elastic.
- The dough should now rise to about double its size. It takes about 1½-2 hours.
- When the dough has finished rising, turn it out onto a floured surface, then divide it into 16 pieces.
- Each bun is shaped and placed on a baking tray with parchment paper with about 3 cm of space in between.
- Cover the buns and let them rise for about 1 hour.
- 30 minutes before the buns are done rising, turn on the oven to 220 degrees conventional heat.
- The buns are baked in the middle of the oven for about 12–14 minutes, or until they sound hollow when you tap the bottom.
- Cooled on a rack.
Tip
- If you want a soft crust on your wheat buns, cover them with a tea towel while they cool.