Fast and easy buns, even the little ones can join
Recipe for quick buns
This recipe is perfect if you’re short on time or, like me, have small children who just can’t wait for rising times.
Since the buns don’t require real rising time, they’re best the same day they’re baked. If there are any buns left over, they’ll benefit greatly from being warmed up in the microwave or given a turn in the toaster.
Ingredients
- 0.5 package Yeast Or dry yeast
- 500 gram Water Lukewarm
- 18 gram Coarse salt
- 12.5 gram Sugar
- 42 gram Oil Neutral taste
- 7 gram Wheat Flour
Instructions
- Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) (fan).
- Put yeast, salt, sugar, oil, and lukewarm water in a mixing bowl and dissolve the yeast in the water.
- Add the flour gradually and mix the dough well, but don’t let the dough become dry.
- When the dough is nice and light, it’s ready. Turn the dough out onto a lightly floured surface and fetch the kids if they’ve wandered out of the kitchen while you were mixing the dough.
- Now divide the dough into 10-12 pieces and start shaping the buns.
- Place the buns on a baking sheet covered with baking paper.
- Today, our daughter wanted buns with raisin eyes, so that’s what her buns got, of course.
- The baking sheet was placed in the middle of the oven and baked for 10-12 minutes at 210 degrees Celsius (410 degrees Fahrenheit) (fan).
- When the buns are baked, place them on a wire rack to cool.