We love bread, and in the weekends we almost always have it for breakfast. We never buy bread or buns from the grocery store, simply because freshly homemade bread are super simple to make and the taste is just much better. We live in the city and have several good shopping possibilities nearby - we still believe it is fast to mix our own dough and shape it into buns than go and get some from the store. Of cause buns from the store does not have to raise, but the time you have to work is less if you make your bread yourself. If we want to make it even easier for ourselves in the morning we make the dough the evening in advance using less yeast than normal, and then let it raise in the fridge overnight. Then we only have to shape the dough into buns and let it raise for an extra hour at room temperature. This way we have the most delicious, warm and fresh homemade buns with minimum work spent. This recipe for pumpkin seed buns contain the right ingredients so that the dough is perfect to be raised in the fridge for about 8-12 hours. This means that the dough can be mix and kneaded in the evening and then made into buns in the morning - which is usually the way we make our breakfast buns. You can serve the buns with homemade strawberry/rhubarb jam.
Overnight Raised Pumpkin Seed Buns
Preparation time: 12 hours (30 minutes of work)
1 dl (0.5 cup) unflavored yogurt or similar
10 g (1/3 oz) fresh yeast (1/6 oz active dry yeast)
5 dl (2 cups) cold water
1 tbsp salt
1 tbsp honey
1/2 dl (1/4 cup) olive oil
100 g (3.5 oz) pumpkin seeds
200 g (7 oz) whole grain spelt flour
600 g (21 oz) plain flour
1 tbsp olive oil
Step 1: Pour the yogurt in a large bowl and dissolve the yeast.
Step 2: Add water, honey, pumpkin seeds, salt and olive oil.
Step 3: Add the spelt flour and mix well. Then add the plain flour and mix well. Keep mixing the dough until it has a consistency as a thick porridge.
Step 4: Use your hand or a little brush to add a thin layer of oil to the surface of the dough-.
Step 5: Cover the bowl, with the dough, using some plastic foil. Place it in the fridge for about 8-12 hours.
Step 6: Take out the raised dough from the fridge. Dip a large tablespoon in water and use it to shape the buns. Place the buns on a baking tray lined with parchment paper.
Step 7: Cover the buns with a clean dish cloth and raise the buns an extra hour at room temperature.
Step 8: Bake the buns at 225 C (440 F) for about 15 minutes. Let the buns cool off on a oven grid shelf.
By Kim Nielsen
is it dry yeast or fresh yeast?
Hi Lis. It is fresh yeast.
Hi, If I use *dry* yeast, how much would you suggest to use? Thanks.
I would use about 1/6 oz active dry yeast.
Have you ever had the problem that the rolls come out really dense? I’m wondering if I didn’t proof for long enough or whether there is a kneading step I missed? I didn’t that mentioned in the recipe.
If the rolls come out really dense. Then it is typically a sign of too little raising time. After you have placed the rolls on the oven plate then try letting the raise for another one.
Hi, These buns look delicious. If I use *dry* yeast, how much would you suggest to use?
If I don't find whole grain spelt flour, what are the substitute I can use, like whole wheat flour, or else? ?Thanks.
If you can't find whole grain spelt flour then you can use whole wheat flour or similar. This is just to make the buns a little more filling and healthier. Regarding the yeast. Then i would use about 1/6 oz active dry yeast.
Does the plain flour need to be all purpose flour or strong bread flour?
All-purpose flour is fine for these buns. Regards Kim (NordicFoodLiving.com)
HI Kim, If I substitue spelt with wheat flour, are other ingredients stayed the same? I don't have spelt flour yet. Thanks!
Ooops, sorry, I did ask before and you answered already :-) Thanks.
I have to admit - I have almost never used spelt flour in my cooking. So I'm not that familiar with this product. However, as I read on other blogs I think it can be substitutes 1:1 with wheat flour. Regards Kim (NordicFoodLiving.com)
Will the dough double the size after 8 to 12 hours? I just put mine in refrigerator and will make the bread tomorrow morning. Thanks!
Yes the dough will double in size. It is sticky so use two tablespoons dipped in water to set the buns on an oven plate.
Hi Kim, These are delicious 5-star buns. Thanks! I used spelt flour as the recipe. During the baking, the bread started turning brown color at first 10 min. Usually your baking time is closed to mine, so I moved the tray from middle to bottom shelf and covered buns with a piece of parchment paper and finished baking with another 5 minutes.
One challenge for me was how to divide each dough in equal portion when using two spoons. I think next time I will use spatula / scraper to divide in equal portion first then spoon each out to baking tray. It requires practice :-)
Yes you are right this recipe requires some practice :-) I really like that you just adapt to the recipe and fixes any issues that are coming up. This is how cooking should be like in my opinion. :-)