My Best Overnight Breakfast Buns
These buns are my go-to baking project. I make them at least once per week. They freeze well, they toast well, they taste well warm… They are delicious. Other than that they are easy to make. Simply make the dough the night before you want to serve them and leave them in the fridge over night.
I like to make them Saturday evening and bake them Sunday morning. They fit well as a part of a Sunday brunch. We do home made brunch quite a bit in our home, and we love eating these with cheese, jam, pålægschokolade, nutella, honey, you name it! As you can tell by the picture we like our brunch with a bit of meat, fruit, eggs, bread, and coffee. Let me know how you get along with them.
- 15 gr fresh yeast
- 4 dl cold water
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp honey
- 100 gr oats
- 380 gr flour (I vary my flour. You can do 100 gr graham flour and regular for the rest – try whatever you like better)
- Sunflower seeds/ 1 egg for topping (Day 2)
You can add nuts and seeds to the dough, whichever you may prefer.
- Dissolve the 15 gr yeast in the 4 dl of cold water (stir with a cooking spoon).
- Add olive oil, salt, honey, and oats.
- Add flour (do not add it all at once). You should keep stirring with the cooking spoon and once the dough is sticky and you can no longer “swirl” the dough around then put a lid on the bowl and place it in the fridge over night.
- Turn on your oven to 200 degrees Celsius
- With a tablespoon, make the buns and place them on the baking pan (which you have naturally covered with a baking sheet). I usually get 7-8 out of this recipe.
- Baste the buns with egg and sprinkle with sunflower seeds/ chia seeds/ oats – whichever you prefer.
- Bake in the pre-heated oven for 25 minutes.
- Serve and enjoy!
If you try these, let me know what you think!