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
24
STEPS
INGREDIENTS
Ingrediens needed
Dissolve the yeast in lukewarm water
Like this
Add salt, oil and honey
Add oatmeal
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
Add the dough to a bowl with a lid and place it in the refrigerator overnight
The dough after a night in the refrigerator
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
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
- 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
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