Morgenboller

Because these buns always turn out great I of cause choose to post the recipe here.

They are very very simple (easy to make with only a few different ingredients) but I recommend you to use type 1050 flour if its possible to find. If not, they probably also turn out fine with regular all-purpose flour or other type of your choise.



Ingredients (17)
7 g Dry yeast
5 dL Luke warm water
2 tsp Salt
1 tbs Cane sugar
2 tbs Canola oil
850 g Flour type 1050

Directions
Dissolve the yeast in the water before adding salt, sugar, and oil. Add the flour little by little and knead the dough for 5-10 minutes on a floured table. Let it rise for 24 hours at room temperature.

Heat up the oven to 200C. Knead the dough for a couple of minutes, cut into 17 pieces, and place the buns close together on a baking tray (covered with parchment paper). Let them rise for another 20-30 minutes before baking them in the middle of the oven for 15-17 minutes.