Øland buns

Shaping the buns

Take the dough out of the refrigerator and let it rest on the kitchen counter for about 1 hour for the best results.

Preheat the oven to 250–275°C.

Dust your work surface with flour and gently turn the dough out upside down, taking care not to deflate it. Dust the top of the dough with flour.

Using a wide dough scraper, gently tighten the dough by sliding the scraper underneath it at an angle, working your way all around.

Cut the dough lengthwise into strips that roughly match the length of your baking trays. Hold the dough scraper at a slight angle as you cut to tighten the dough further in the same motion.

Then cut across the strips to form rolls and transfer them to a baking tray lined with baking paper. You should get 16 buns of approximately 75 g each.

Baking

If your oven has a steam function, add a little steam during the first 5 minutes of baking.

Bake the rolls at 240–250°C.

Bake until the buns reach an internal temperature of 99–100°C, about 10–15 minutes (the baking time may vary depending on your oven). They should be golden with a light golden-brown crust when fully baked.