Buns in a Baking Tray

These soft and fluffy buns are easy to make and are just as suitable for breakfast as they are for lunch boxes or alongside dinner. The combination of sifted wheat flour, whole grain flour, and oats provides a nice balance between lightness and flavor, while the egg in the dough contributes to extra moist and smooth baked goods. This is a versatile recipe that yields consistently good results, perfect for both weekdays and weekends.

• 750 g stone-ground, finely sifted wheat flour
• 200 g stone-ground whole grain flour, finely milled
• 100 g quick-cooking oats
• 1 packet dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 7 dl water
• 0.5 dl rapeseed oil
• 1 egg

1. Place all the dry ingredients in a stand mixer.
2. Add lukewarm water, rapeseed oil, and egg.
3. Knead for 10 minutes.
4. Cover and let the dough rise for one hour.
5. Shape into 15 buns and place them in a baking tray lined with parchment paper.
6. Cover and let them proof for 30 minutes.
7. Brush with water and sprinkle with oats, bake at 225°C in the middle of the oven for 15 minutes.

Allow the buns to cool slightly before serving, and enjoy them freshly baked with butter and your favorite spread. They can also be frozen and taken out as needed, without losing their great taste and texture. A reliable and good basic recipe you can easily return to again and again!