These amazing breakfast buns are the smallest breads in this collection, a tradition in Sweden that allows them to used as savoury and sweet elements in buffet breakfasts.
- 500 g white wheat flour
- 250 ml water
- 50 g rye flakes, soaked in water for several hours
- 30 g potato flour + extra for dusting
- 25 g brödsirap (bread syrup)
- 20 g yeast
- 1 tsp salt
Whisk the potato flour into the water in a small saucepan, bring to a low boil, whisking all the time until the mixture begins to thicken.
Remove from heat, leave to cool to 38ºC.
Put yeast in the potato syrup, allow the yeast to melt, stir to distribute the yeast throughout the mixture.
Add the bread syrup and rye flakes.
Add salt to the flour, add the potato mixture to the flour.
Knead into a smooth dough.
Cover and leave to rise until the dough has tripled in size.
Divide dough into 20 equal pieces, shape into balls, about 45 g each.
Place some potato flour on the work surface, dip one side of each dough ball in the flour.
Arrange flour side up on parchment paper on a baking tray.
Leave to rise until the rolls have tripled in size.
Preheat oven to 200ºC.
Bake for 30 minutes.