Breakfast Buns in a Baking Tray

Few things rival the smell of freshly baked breakfast buns on a quiet morning. These airy and juicy rolls are easily baked in a baking tray and get a wonderful flavor from stone-ground flour and oats. The recipe is just as suitable for a weekend breakfast as it is for lunchboxes throughout the week, and since they are baked together in a tray, they turn out extra soft and lovely.

• 800 g stone-ground, finely sifted wheat flour
• 200 g stone-ground whole wheat flour, finely milled
• 50 g quick-cooking oats
• 1 packet dry yeast
• 1 tbsp honey
• 1.5 tsp salt
• 7 dl water
• 0.5 dl rapeseed oil
• 1 egg

1. Place all the dry ingredients in a stand mixer. Reserve some of the flour and adjust the dough as needed.
2. Add lukewarm water, rapeseed oil, honey, and egg.
3. Knead for 10 minutes.
4. Cover and let the dough rise for one hour.
5. Shape into 15 rolls and place them in a baking tray lined with parchment paper.
6. Cover and let them proof for 30 minutes.
7. Sprinkle a little flour on top and bake at 225°C in the middle of the oven for 15-16 minutes.

Serve the breakfast buns warm with your favorite toppings, or freeze them and take them out as needed. They stay soft and flavorful for a long time, making them perfect for breakfast, lunch, or dinner. A simple recipe that quickly becomes a favorite to bake again and again.