Sweet wheat bun dough 2, Tove's recipe from The Nordic Baking Book (page 258) by Magnus Nilsson and Richard Tellström

  • eggs
  • milk
  • butter
  • sugar
  • fresh yeast
  • strong wheat flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 22, 2019

    Easy to make if you have a stand mixer. The dough is very stiff, so you might hold back a bit of flour. Using 2 tsp SAF gold instant yeast instead of fresh yeast, this dough rises a lot. Baked buns are nice and buttery, although they don't keep well, so freeze any extras.

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