Multigrain Buns

1. 1

   In a mixer bowl, mix the yeast with water.

2. 2

   Add the flour and start kneading at low speed for 3 minutes, then at medium speed for 8 minutes (total 11 minutes). After 6 minutes stir in the muesli and after 8 minutes stir in the salt.

3. 3

   Cover the salad bowl with a damp towel and let rest for 30 minutes at room temperature.

4. 4

   On a floured work surface, place the dough and separate the dough into 10 portions of 60 grams each. Form balls, flattening them slightly, initially with the palm of your hand, to form a square.

5. 5

   Bring each corner at the center and turn the small dough (portion) again to form a nice ball.

6. 6

   Drop the balls onto a non-stick plate covered with a damp cloth. Let rise for 1 hour.

7. 7

   Preheat oven to 180u00b0C (355u00b0F) and bake the buns for 20 to 25 minutes with a small bowl of water in the oven.

8. 8

   Let the buns cool on a rack.

No additional tips available.