No-Knead Swedish Frallor (Bread Buns)
Servings: 14 buns
Ingredients
- 660g (5½ cups) spelt flour (see note 1)
- 7g (2¼ tsp) dried yeast (see note 2)
- 2 tsp salt
- 500ml (2 cups) warm water
- 1 tbsp olive oil
Instructions
- In a large bowl, or stand mixer bowl, add the flour, yeast and salt, and mix to combine.
- Combine the oil and water together, then pour into the dry ingredients.
- Thoroughly mix the ingredients together, but there's no need to overmix.
- Cover the bowl with clingfilm and place in the fridge overnight (see note 3).
- When ready to bake, pre-heat the oven to 250℃ (482℉).
- Pour the dough out onto a well-floured surface. Cover the dough with more flour.
- Pat into a loose rectangle shape (see note 4). Using a pizza cutter, dough cutter or sharp knife, divide the dough into equal pieces.
- Add a little flour to your hands and gently fold the edges underneath to shape them roughly (see note 5).
- The dough is very sticky and hard to move. Either add a little more flour to your hands or use a dough scraper to pick them up (see note 5).
- Place them on a lined baking tray, leaving space between each. Let the buns rest for a little bit, just until the oven is hot enough.
- Bake for around 12 minutes, depending on size (see note 6), but as it is a very hot oven, keep a really close eye on them. Your buns should be very brown but not burned.
- Allow to cool for at least ten minutes before eating. Any leftover can be frozen. Enjoy!
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
- You can use all-purpose or even bread flour. Just use the same measurements as specified.
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
- While overnight is ideal, you can leave the dough in the fridge for at least eight hours.
- You need to handle the dough carefully as not to disturb the air bubbles that give the buns their light, fluffy middles. You do not knead it!
- You don't need to do any shaping at all, and although you will need a little additional flour on your hands, try not to add any more to the dough. It's very sticky and meant to be!
- This recipe yields approximately 14 small buns.
