This recipe is a game changer; it’s easy, versatile, and always comes out delicious.

First things first, I know we all have different preferences when it comes to baking.

Some of us love to get our hands dirty and knead the dough, but I prefer a no-fuss recipe.

That’s exactly this bread recipe.

It’s so easy. You don’t even have to get your hands sticky with dough.

Another thing I love about this is that you can use whatever you’ve got to hand.

Sometimes I run out of active yeast. But that’s no problem.

I can still make a delicious roll with whatever I have in my pantry.

This recipe always comes out perfect, whether rye flakes, durum or spelt flour, sunflower seeds, or flaxseed.

The fun part is adding different flavor components now that we have the basic recipe down.

Add dark chocolate, cardamom, and toasted nuts if you feel sweet.

Add grated cheese, fresh or dried herbs, and your favorite seeds if you feel savory.

You can even have fun with the amount of flour in your mix.

I like to use about 2/3 whole wheat flour for a higher fiber bun with a little extra of that earthy whole grain flavor, but you can use more refined flour for a lighter bun.

The dough is so easy to make. You whip it up (preferably the night before) and don’t need to knead it.

Chill in the refrigerator overnight, then transfer to a baking sheet and bake in the oven.

Freshly baked rolls in the morning?

Yes, please!

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Table of Contents

Perfect Basic Bun

The Perfect Basic Bun + a Chocolate Nutty One

Servings buns

Calories 54253kcal

Ingredients

700 ml water
5 g active yeast
2 tsp salt
2 tsp sugar or honey
250 g refined flour
350 g whole flour
1.25 cup rolled oats
1025 cup flax seeds

Chocolate version

100 g dark chocolate
50 g roasted almonds or hazelnuts
1/4 tsp cardamome
1/2 tsp ground vanilla

Savoury dinner version

75 g grated parmesan
2.5 tbsp chopped herbs, eg rosemary, thyme or sage.

Metric - US Customary

Instructions

The night before: Dissolve yeast in water, add salt, sugar, flax and oats. Add the whole grain flour and then the refined flour and stir until you have a thick sticky dough resembling thick porridge. Add a cloth and set in the fridge overnight.
In the morning: Remove the dough from the fridge. Preheat oven to 250ºC/ 500ºF. Line two baking sheets, grab a spoon and use it to scoop up the dough and place 7-8 buns on each sheet. Brush the buns with water or milk and sprinkle a little seeds on if you prefer. Bake the buns in the oven for 12-15 min until golden and crisp.

Nutrition