Snittsidan Bullar

'Cut Side Bun' in Swedish, so I am told.  Another great bake from The Book of Buns.

This is a great shaping technique which I shall be trying on other buns.  You roll all your dough into a long tight sausage, then cut slices.  The cut surface is sticky so it is put into a bowl of mixed seeds, then put on a baking tray to rise.  As there is no tight top skin as on a rolled bun, they expand sideways rather than mostly upwards, so leave plenty of space.  This gives a nice shaped roll for filling.  While still hot, you brush it with olive oil.

Again another bun containing rye...so tasty.  Yes I know ....cos I just ate the tiny ones!