Hveder - Danish Wheat Buns

Instructions

1- Heat milk in a saucepan until warm to the touch (25°C / 77℉).

2- Transfer milk to a mixing bowl and dissolve the yeast in the milk.

3- Add the remaining ingredients except for the butter and knead thoroughly.

4- Use a kitchen mixer to knead the dough if you have one.

5- Cut the butter into cubes and add to the dough.

6- Knead for 5 to 10 minutes until the dough is elastic and smooth.

7- Cover the dough and let rise in a warm place for 45 minutes.

8- Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size.

9- Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm).

10- Cover the buns and let rise for approximately 1 hour until they double in size.

11- Heat the oven to 180°C / 356℉ on fan setting.

12- Beat the egg in a small bowl and brush the tops of the buns with egg.

13- Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface.

14- Serve warm or toasted with butter.