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Hveder - Danish Wheat Buns
Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk. Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one. Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth. Cover the dough and let rise in a warm place for 45 minutes. Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size. Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm). Cover the buns and let rise for approximately 1 hour until they double in size. Heat the oven to 180°C / 356℉ on fan setting. Beat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.