Wheat Buns

Here's how:

• 1

  Mix the butter and milk, then heat to 20 °C. Crumble the yeast into a bowl and stir in the milk mixture. 

• 2

  Add sugar and salt, and work in the flour until you have a smooth dough. Knead it thoroughly, cover it, and let it rise for about 30 minutes.

• 3

  Work the dough on a lightly floured surface. Divide the dough into two parts. Roll out one part into a long, flat rectangle. Slice the butter thinly and place it on top of the dough, sprinkle with a little sugar and cinnamon, and roll it up. 

• 4

  Cut the roll into pieces and place them close together in a greased round baking pan if you want to make them as pull-apart bread. Alternatively, cut the roll and place the pieces in muffin tins. Do the same with the rest of the dough. Cover with a cloth and let rise for 30 minutes.

• 5

  Preheat the oven to 225 °C for brytbullar and 250 °C for bullar.

• 6

  Brush with egg and sprinkle with pearl sugar. Bake the braided buns for about 25 minutes and the regular buns for 8–10 minutes. Let them cool on a wire rack covered with a cloth