Bread buns (‘boller’ in Danish)

Our picky eater daughter for two years ago said to me: “I will eat bread buns every morning, if you bake them, and they are soft and delicious as X [her older already adult cousin] makes them”.
I said all right to that. And promised that we develop the bread recipe together, her and me. I thought, if she was engaged in the process of bun making, the chances that she would like to eat them would be bigger.
The only point that was included from my side in that agreement was that we were not going to bake plain white flour buns. She said it was her favorite type of bread buns but agreed when I insisted on my requirement.

At the beginning we experimented with different flours and seeds and their combinations. And more complex dough we made drier the bread turned out. In other words, healthier the bread, more boring it was.

So, I had to accept ‘the simple is the best’ notion (hope this saying exists in English) again and reduce the complexity. And it worked. The bread is quite healthy, and the young lady enjoys the buns and frequently asks if she can help making them.

In some way it became a new classic recipe in our family 😉

Bread buns (‘boller’ in Danish)

For 1l water:

25g active yeast

350g rye four

750g white flour

A pinch of salt

I dissolve the yeast in lukewarm water. Then gradually add the rye flour and salt. I am mixing the mixture with a spoon. Afterwards, white flour is added gradually. More the mixture is mixed better the dough turns.

I cover the mixture with a clean dishtowel and let the dough rise in room temperature for an hour.

I divide this wet dough into ball shapes on baking trays with a spoon and let the buns rise once again covered with dishtowels for about 30 minutes. While the buns are rising I preheat the oven to 200C. Buns get 25 minutes in oven.

I freeze most of the batch of the bread, so we can use the buns during a week or so.