Snapguide

How to make morning after buns

Make the dough the night before and allow it to rise in the refrigerator overnight. The next morning, put the buns on a baking tray and bake them. Easy and convenient! Enough for 23 medium-sized buns

10
STEPS
INGREDIENTS
Ingrediens needed

Ingrediens needed

Dissolve the yeast in lukewarm water

Dissolve the yeast in lukewarm water

Like this

Like this

Add salt, oil and honey

Add salt, oil and honey

Add oatmeal

Add oatmeal

Mix it together

Mix it together

Add the first 300 grams of flour and mix it together

Add the first 300 grams of flour and mix it together

Keep adding a bit of flour at a time until the dough is smooth. If the dough is too wet; add a bit of extra flour

Keep adding a bit of flour at a time until the dough is smooth. If the dough is too wet; add a bit of extra flour

Add the dough to a bowl with a lid and place it in the refrigerator overnight

Add the dough to a bowl with a lid and place it in the refrigerator overnight

The dough after a night in the refrigerator

The dough after a night in the refrigerator

Place a baking sheet on a baking trey

Place a baking sheet on a baking trey

Place the dough on the baking trey with two spoons. Dip the spoons in cold water between each bun, otherwise the dough will stick to the spoons

Place the dough on the baking trey with two spoons. Dip the spoons in cold water between each bun, otherwise the dough will stick to the spoons

Brush the buns with water and sprinkle with either poppy seeds, oatmeal or whatever you prefer

Brush the buns with water and sprinkle with either poppy seeds, oatmeal or whatever you prefer

If you have the time: let the buns raise around 30 minutes or until the oven preheats to 225 Degrees

After 15 minutes in the oven

After 15 minutes in the oven

  • 700.0ml Water
  • 25.0g Yeast
  • 0.0Tbsp Salt
  • 3.0Tbsp Oil (any kind can be used)
  • 1.0Tbsp Honey
  • 150.0g oatmeal
  • 750.0g Flour
  • Optionally: Extra oatmeal or poppy seed