Overnight granola breakfast buns

Serves: 6-12 | Time: 15+20 minutes

Ingredients:

400 gr HJÄLTEROLL granola
1 tsp dry yeast
400 ml cold water
200 ml natural yoghurt
100 ml rye flour
800 ml wheat flour
1 tsp sea salt

Step by step:

1. Mix the dry yeast with the other dry ingredients. Add in most of the granola, but save some for the bun topping before the baking. Leave for 10 minutes. Add water and yoghurt and stir until the dough is sticky.

2. Sprinkle some flour over the dough and cover it with plastic wrap. Place in the refrigerator overnight or for at least 12 hours. After 12 hours, the dough should have increased to twice its size.

3. Heat the oven to 200°C.

4. Turn the dough out onto a floured work surface and shape it into 12 buns.

5. Place the buns on a baking sheet lined with parchment paper and sprinkle with granola. Leave them to rise for approximately 15 minutes.

6. Bake the buns for 20-25 minutes until they have a nice colour and are cooked through. Enjoy your freshly baked granola buns!