Hveder - Danish Wheat Buns

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
2. 2Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to work the dough if you have one.
3. 3Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
4. 4Cover the dough and let rise in a warm place the for 45 minutes.
5. 5Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size.
6. 6ShapeRoll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (roughly 20 x 30 cm).
7. 7Cover the buns and let rise for about 1 hour until they double in size.
8. 8Heat the ovenHeat the oven to 180°C / 356℉ on fan setting.
9. 9ServeBeat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Dish up warm or toasted with butter.