Buns With Greek Yogurt & Pumpkin Seeds
It is always easy to come up with some kind of dough for buns. As long as you are in possession of yeast, flour and water, it can hardly go wrong. I am a big supporter of STOP food waste and think it is important to spread the message both for our own sake and for the sake of the environment. These delicious buns with pumpkin seeds, have been created a little on slum with what I just had lying around at home. I have mixed a little of each in the dough with things I had small remnants of. They ended up tasting super good and are at the same time nicely filling due to the rye flour. Therefore, they must of course be shared with you, so that you too can enjoy them.
8 Stk.
1 Time
Ingredienser
50g gær
3dl lunken vand
2 spsk. Olivenolie
2,5dl græsk yoghurt 2% fedt
1 tsk. salt
2 tsk. Sukker
420g hvedemel
120g rugmel
Pynt:
Græskarkerner fra Svansø
Fremgangsmåde
1. Oplæs gøren i den lunkne vand og rør de to ingredienser godt sammen.
2. Bland olie, græsk yoghurt, salt og sukker i gær blandingen.
3. Kom mel I på slum og ælt det godt sammen. Når dejen slipper skålen er den klar til hævning. Lad den hæve i 30 minutter.
4. Tænd din ovn på 200°, varmluft. Anret et stykke bagepapir på en bageplade.
5. Når dejen er færdig med at hæve formes bollerne. Brug smagsneutral olie på hænderne, på den måde er dejen nemmere at arbejde med. Den skal nemlig med vilje være klistret i konsistens.
6. Pensel bollerne med æggeblomme og drys med græskarkerner fra Svansø.
7. Bag dem i midten af ovnen i cirka 15 minutter.
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