Wheat buns taste really good when they are just toasted and topped with a generous layer of butter. If you are going to have warm wheat buns this week, I have a really good recipe that I think you should try.
Recipe for warm wheat buns/ wheat knots
Warm wheat buns/ wheat rolls.
On Friday, it is Store Bededag (Great Prayer Day), and it is a tradition to have warm wheat buns. Many people have them on Thursday evening, the day before Great Prayer Day.
Wheat buns taste really good when they are freshly toasted with a generous layer of butter.
If you are planning to have warm wheat buns this week, I have a really good recipe that I think you should try.
Servings: pcs.
Warm wheat buns/ wheat knots
Wheat buns taste really good when they are just toasted and topped with a generous layer of butter. If you are going to have warm wheat buns this week, I have a really good recipe that I think you should try.
Equipment
- Pot
- Stand Mixer
- Baking Tray
- Brush
- Oven
Ingredients
- 25 gram Yeast
- 300 gram Milk
- 31.25 gram Sugar
- 1 pcs. Egg
- 3.6 gram Cardamom ground
- 600 gram Flour about
- 9 gram Salt
- 100 gram Butter soft
- 1 pcs. Egg beaten, for brushing
Instructions
- Warm the milk to 37 degrees Celsius (99 degrees Fahrenheit) and dissolve the yeast in it.
- Then add sugar, cardamom, salt, and eggs.
- Now add flour gradually and knead the dough in a mixer.
- Now add the soft butter and knead the dough until it becomes smooth and elastic (about 5-10 minutes).
- Let the dough rise for 45 minutes in a warm place.
- Shape 12 rolls and place them in a baking tray about 30x20 (the rolls should not touch each other, but they should be close). Let the rolls rise again for about 45-60 minutes.
- Brush the rolls with the beaten egg.
- Bake them in the oven at 180 degrees Celsius (356 degrees Fahrenheit) convection for about 17 minutes.