DANISH WHEAT BREAD ROLLS
- 2 hours 30 mins cooking time
Pour the warm milk and water into the bowl of an electric mixer fitted with a dough hook, add yeast and stir to dissolve the yeast.
Add the remaining ingredients and knead the dough well for approx. 5 minutes – or until the dough is flexible and smooth. Leave the dough to prove for approx. 2 hours.
Place the dough on a table and split it in 20 equal sized pieces and roll them into buns. Place the buns closely together on a lined baking tray and let them rest again for approx. 2 hours covered with a tea towel – or until they have doubled in size.
Preheat the oven at 220C/200C fan/gas mark 7.
Bake the buns on the middle shelf of the oven for 12-14 minutes.
Let the buns cool on a wire rack. Serve them lukewarm or split them in half and toast them. Serve with cold Lurpak® butter