Light and fluffy breakfast buns

I try to make the weekends in our little family a bit special, my hubby, normally works on Saturdays, so it's nice to have some easy and quick options for a good homemade breakfast.

I love these buns, and I could eat them every day, the crust is perfect and they are so soft and airy inside.

These buns are one of my favorites, go-to weekend morning treats.

I make the dough the night before, let it rest overnight in the refrigerator. In the morning I switch on the oven, and scoop the dough on the baking tray, sprinkle with sunflower seeds, and bake for 20 minutes.

They are also perfect for an easy snack sandwich, with ham and cheese, or my favorite vegan option with hummus and avocado.

Ingredients:

500 ml cold water

20 g yeast

1 tablespoon good salt

1 teaspoon sugar

600 g all-purpose flour

Tips:

Your preferred seeds, to sprinkle on top. I almost always use sunflower seeds

If you want, you can switch 150 g all-purpose flour, with durum, rye, or graham flour.

Instructions:

Mix all the ingredients in a large mixing bowl, until smooth and combined. It has to be soft like porridge, add some more flour or water to get the right consistency. It's important that the dough is not too wet.

Cover with a plate, a towel, or plastic film, and place the bowl in the refrigerator overnight or at least 8 hours.

When the dough is finished rising, turn on the oven at 250 degrees and scope the dough with a wet tablespoon onto the baking paper on your baking tray.

Place the baking tray in the oven and turn down the temperature to 220 degrees, and bake for 16-20 minutes, until golden.

Let the buns cool down, on a cooling grate, and enjoy!