Here is a recipe for breakfast buns made of dough that is made the day before and left to rise in the fridge overnight. They are super easy to make and require very few ingredients. They taste great with a crispy edge and airy texture. The morning buns can either be made with kernels if you want a bun with more texture, or with wheat flour if you want a more soft bun.
Easy Morning Buns
Ingredients
- 25 g fresh yeast
- 8 dl water
- 700 g tritordeum flour
- 20 g salt
- 300 g flour or rye kernels or parboiled dinkel wheat kernels
Instructions
- Crumble the yeast in a large bowl
- Mix water and yeast until the yeast has dissolved
- Add wheat flour and stir until the dough is uniform
- Add salt and the rest of the flour (and the kernels) to the dough and knead it together
- Let the dough rest for 10 min
- Use a spoon to turn the dough all the way around the edge of the bowl
- Let the dough rest for 10 min
- Repeat point 6 and 7 two more times
- Let the dough rest in the fridge overnight
- Use a spoon to put pieces of dough the size of small buns on a baking paper
- Optional: Sprinkle the buns with some wholewheat flour
- Bake for 15-20 minutes at 210°C in the oven