I love a good breakfast bun and these were no exception!
We Norwegians do love our breakfast buns as much as we love our bread (we’re a total bread nation!), but they are often considered more of an extra treat on the breakfast table. My mom always makes them for christmas and easter, and they taste so good. This was not my first attempt making them, but it was the first time I succeeded! Soft, fluffy and topped with poppyseeds, these are not only breakfast material, but can be used in so many ways; serve for lunch with your favorite spread (I recommend scrambled eggs, fresh chives + salmon) or next to a bowl of soup. They’re also convenient if going for a hike outside; just add butter, lettuce, ham and cheese, put in a zip-lock bag and you’re good to go. If you have kids, I bet they would love them as a school lunch as well! 🙂
Here’s what you need to make them (12 pieces)
1/2 pack fresh east (25 grams)
3 dl skim milk
2 dl water
2 ss melted nutter
12 dl whole-wheat flour
2 ts salt
1 egg (for coating)
Poppyseeds for topping
Start by pre-heating your oven to 225C/430F. In a large bowl, tear the frest east into small pieces. Warm up milk and water in a pot over low heat until it hits finger temperature, then whisk in east to dissolve. Add the flour and salt and knead everything into a smooth dough. You can do it by hand, but I preper using a stand mixer with a dough hook. Cover the bowl in plastic wrap + a towl on top and set someplace warm. Raise the dough for 30 minuttes. Form small buns (12 pieces) on a baking tray and raise again for 30 minutes under a towl. After the final raising, brush the buns with some beaten egg and top with poppyseeds. Bake in the middle of the oven for 15 minuttes and cool off before storing.
Fyi; if you’re in the mood for something sweet (and rather unhealthy!) treat, tops these buns with butter and nutella.. It’s sooo good! Enjoy! 😀