Hveder - Danish Wheat Buns

Steps

1. 1
   Step 1:

   Heat the milk in a saucepan until warm to the touch, about 25°C / 77℉.

2. 2
   Step 2:

   Transfer the milk to a mixing bowl and dissolve the yeast in the milk.

3. 3
   Step 3:

   Add the remaining ingredients except the butter and knead thoroughly.

4. 4
   Step 4:

   Use a kitchen mixer to knead the dough if you have one.

5. 5
   Step 5:

   Cut the butter into cubes and add it to the dough.

6. 6
   Step 6:

   Knead for 5 to 10 minutes, until the dough is elastic and smooth.

   5–10 min
7. 7
   Step 7:

   Cover the dough and let it rise in a warm place for 45 minutes.

   45 min
8. 8
   Step 8:

   Transfer the dough to a counter sprinkled with flour and divide it into 10 to 12 equal pieces.

9. 9
   Step 9:

   Roll each piece into a round bun and arrange the buns close together on a lined roasting pan or oven-proof dish, approximately 20 x 30 cm.

10. 10
    Step 10:

    Cover the buns and let them rise for approximately 1 hour, until doubled in size.

    1 h
11. 11
    Step 11:

    Heat the oven to 180°C / 356℉ on the fan setting.

12. 12
    Step 12:

    Beat the egg in a small bowl and brush the tops of the buns with egg.

13. 13
    Step 13:

    Bake on the middle oven rack for 14 to 16 minutes, until the buns develop a nice golden surface.

    14–16 min
14. 14
    Step 14:

    Serve warm or toasted with butter.