My new mother’s group came by today. Very nice people and it’s great to have someone to talk baby with. I baked some super easy and great tasting cold raised buns for them. The advantage of this recipe is that you don’t need to get your hands in the dough, which comes in handy when you’re trying to look after the kids at the same time.
The name implies that it is actually possible to make these buns on an ordinary work day. Just put the buns in the oven – take a 20 minute bath – enjoy your toasty buns.
Here is the recipe:
- 1½ pint (7½ dl.) cold water
- 1/3 oz. (10 g.) fresh yeast or 1 teasp. dry yeast (we often use dry yeast, as it has a much longer shelf life – fresh yeast is just always expired when my baking desire arises)
- 2 teasp. salt
- 2 teasp. sugar
- 2 lbs. (1 kg.) flour (2/3 plain flour and 1/3 whole grain flour – larger quantities of whole grain flour will result in dry buns)
- Cores or seeds if you have some half-empty bags lying around in the cupboard.
Mix yeast with water and add the rest of the ingredients. Knead with dough hooks. The dough should be somewhat wetter than ordinary dough. Cover the bowl with film and place it in the fridge for the next day. The dough will rise a lot so make sure to use a large bowl. Use two spoons to put blobs of dough onto cookie sheet and throw the buns in the oven. Turn the oven up to 450 °F (230 °C) degrees and bake for 30 minutes if the oven is preheated and 40 minutes when starting with a cold oven. They should be pretty firm. The dough can easily stay fresh five days in the fridge.
What is your favorite bun recipe?