'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!