So nice with fresh muffins every morning
This recipe I have soon made in many variants, with and without seeds, with and without seeds, and no matter what then it is always lucky with hot freshly baked buns for breakfast. I don't use the recipe more, I remember that the relationship 6 DL water, 25g yeast and 1 1/2 teaspoon salt is good, and then I pour the flour in to I think the texture is really. 
This version is made of coarse organic flour, spelt as Net now has gotten by default (I live 100 m from a Net and know that range quite well). They are turned in organic poppy seeds, which I think makes them such great breakfast, round piece style. 
RECIPE – Cold Raised Breakfast Buns
INGREDIENTS
25 g yeast
6 DL cold water
A splash of oil (I use canola oil)
1 1/2 tsp salt
650 (g) flour (go wild here, If necessary, replace any flour with cores)
APPROACH
- Mix the first salt, yeast and water and then poured in the melen
- Stir thoroughly to have porridge consistency, and style cold to withdraw overnight
- Turn on the oven at 200 ° c
- Pour poppy seeds in a small deep Bowl not (I use a Chinese soup bowl) or deep dish.
- Take a dollop batter up with two spoons and turn in poppy seeds.
- Set on the plate
- Bake ca 20-25 min at 200 ° c
