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Cold-fermented buns with granola and salt flakes

An easy way to have freshly-baked buns for breakfast since you prepare the dough the day before.

A basket of rolls made with MÜSLI muesli on a breakfast table by a cup of coffee, orange juice and half a grapefruit.

Ingredients:

Makes approx. 15 pcs

1 ⅔ cups granola with dried berries

2 tablespoons active dry yeast

1 ¼ cups cold water

⅓ cup coarse rye flour

3 ⅓ cups all-purpose flour

⅓ cup milk of choice *

¾ cup plain yogurt *

1 tablespoon honey or sugar *

2 tablespoons oil of choice

2 teaspoons salt* 

*Use plant-based alternatives if preferred.

To serve:
Extra granola
Flaky sea salt

Step by step:

Day 1

  1. In a large bowl, dissolve the yeast in cold water.
  2. Add all the remaining ingredients and stir gently until a sticky dough forms.
  3. Lightly sprinkle the top with flour.
  4. Cover the bowl with a kitchen towel or plastic wrap and refrigerate overnight (or for at least 10 hours).

Day 2

  1. Preheat the oven to 480°F (not convection/fan-assisted).
  2. Place a deep baking dish or oven-safe pan on the bottom rack.
  3. Remove the dough from the fridge and let it sit at room temperature for 10 minutes.
  4. Turn the dough out onto a floured surface.
  5. Divide into about 15 pieces and shape into loose balls.
  6. Place the dough balls on a parchment-lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes.
  7. Sprinkle with granola and flaky sea salt.
  8. Place the baking sheet in the oven. Carefully pour about ⅓ cup (100 ml) of water into the dish on the bottom rack to create steam. Quickly close the oven door.
  9. Bake for about 20 minutes, or until the buns are golden brown.

 

*This recipe can be made vegan by using plant-based milk and yogurt and choosing sugar instead of honey.