Easy buns made in the evening and baked in the morning, so you can serve them freshly baked for breakfast without having to get up too early. Pretty great, in my opinion!
Overnight buns
20 buns
10 dl cold water
15 g fresh yeast
1,5 tbsp salt
2 dl grain mix (cracked wheat, cracked rye, sesame seeds, sunflower seeds and flax seeds)
1 dl oat meal
13 dl plain flour (- feel free to subsistute 1/4 of the flour with wholemeal for instance)
Topping: poppy seeds, sesame seeds and plain flour
Dissolve the yeast in the water in a bowl. Add the other ingredients and stir well. Let the dough rest and proof in an airtight container (with enough space for the dough to rise) in the refrigerator over night. In the morning use two spoons to place the dough on the baking tray lined with parchment paper. Sprinkle with poppy seeds, sesame seeds or some flour. Bake at 225 degrees until golden and done, for about 10-15 minutes.
