Snittsidan Bullar

 It is over ten years since I first baked this bun.  I had any number of buns I was going to bake this afternoon. I had a picnic in mind and Mr S reminded me of the delicious Stone-baked Semolina Rolls I made a few weeks ago.  These were from the Bake with Jack Home bakers' club, but I didn't have sufficient semolina.

Here are the buns out of the oven.  I increased the listed ingredients by 50% as I wanted some larger buns this time. I used a mixture of Matthews stone ground spelt, and Stoneground strong bread flour a Traditional White from their Regenerative Farmed Wheat, and a whole wheat Rye flour.  

It just shows that when following a recipe it is important to real the whole recipe right to the end...this time I forgot to brush olive oil to glaze the hot buns.

Snittsidan Bullar is a Swedish bun where the dough with rye is cut from a long roll, and the sticky side is then pressed into mixed seeds. The recipe is from The Book of Buns by Jane Mason. 

One other person has posted about Snttsidan Bullar and when I look through some of Rose's recipes I found a lovely one for a roasted cauliflower and hazelnut pesto pasty, which I am hoping to try soon.