Ingredients:
- 10 g oatmeal
- 50 ml water (for soaking the oatmeal)
- 100 g sugar
- 50 ml canola oil
- 225 ml water
- 25 g fresh yeast
- 2.5 g salt
- 5 g ground cardamom
- 500 g sifted wheat flour
Optional:
- 175 g raisins (for raisin buns)
- 1 beaten egg (for brushing, skip to keep the buns vegan)
Instructions:
- Boil 50 ml of water and pour it over the oatmeal in a small bowl. Let the mixture cool to room temperature.
- In a large mixing bowl, combine the cooled oatmeal mixture, sugar, canola oil, 225 ml water, fresh yeast, salt, cardamom, and most of the wheat flour.
- Knead the dough in a stand mixer for about 15 minutes, or by hand for about 20–25 minutes, adding the rest of the flour as needed until you have a smooth, elastic dough.
- Cover the bowl and let the dough rest and rise for about 1 hour, or until noticeably puffed.
- Turn the dough out onto a lightly floured surface and divide it into 10 equal portions. Shape each portion into a round bun.
- Place the buns on a baking tray lined with baking paper. Cover with a clean kitchen towel and let rise until doubled in size, about 1–2 hours at room temperature.
- For golden buns, lightly brush the tops with beaten egg just before baking (skip this step if you want the buns to remain fully vegan).
- Bake the buns at 430°F for 8–10 minutes, or until lightly golden and baked through. Cool on a wire rack.
Raisin buns variation:
- Soak raisins in water for 15 minutes, then drain well.
- Add the drained raisins to the dough near the end of the kneading time in step 3 above, and proceed with the remaining steps as written.
Notes
We were in Norway in 2022 and fell in love with https://www.godtbrod.no/. This recipe is based off of a recipe we found for their sweet rolls which I can no longer locate on the internet.