Sweet Levain Method:

Day 1 – Prepare the Sweet Levain

In a small bowl, mix the starter and water. Add in the flour and ¼ tsp. sugar. Stir well. Cover the bowl and set aside in a warm place for 6-8 hours, or overnight. Note: a sweet levain ferments faster due to the inclusion of sugar.

Timing: If you start the levain in the morning, you can mix the dough in the late afternoon and bake the rolls on Day 2. If you start the levain the evening before, you’ll mix the final dough on Day 2, then shape the buns and bake them on Day 3.

Mix the Final Dough

In the bowl of a stand mixer, add the all-purpose and whole wheat flours, ¼ tsp yeast (if using), warmed then cooled milk, and egg or egg substitute. Mix on low speed for several minutes.

While the dough comes together, add the levain in small pieces. Continue mixing for several more minutes, adding in additional milk, or water, as needed. The dough will be tacky, but you should be able to pull a window pane before adding the butter and sugar. Let the dough rest for 15-20 minutes.

Add in the butter, sugar, and spices. Mix well. Let the dough rest an additional 15-20 minutes before adding in the salt.

Sprinkle the salt over the top of the dough and mix on low speed until the dough is smooth and glossy.

Remove the dough to a clean large bowl. Cover and let the dough bulk ferment for 1 hour.

Gently press down the dough to degas it. Fold the dough by gently stretching and folding the edges into the center. Cover, and let the dough rest for an additional 1 – 1 1/2 hours, until doubled in size.

Pat the dough into a 10” × 6” rectangle, cover with plastic wrap, and place in the refrigerator for 8 to 24 hours. The overnight rest in the refrigerator allows the dough to stiffen up for shaping.

Day 2 – Shape, Proof, Bake

Remove the dough from the refrigerator and allow it to warm up to room temperature for 10-15 minutes.

Meanwhile, prepare the filling of your choice, recipes follow.

Transfer the dough to a lightly floured surface and roll out to a rectangle with a thickness of 1/4-inch (about 14×20-inches). Dollop the desired filling onto the dough, and using a dough scraper or offset spatula, spread it evenly over the dough, all the way to the edges.

With the short side facing you, fold the top one-third of the dough to the center, flip it around, then fold the top one-third down again to meet the bottom edge. Gently press the edges together. Roll out the rectangle until it measures approx. 7×15 inches.

Using a pizza wheel, sharp knife, or bench scraper, cut the dough into twelve 7″ long strips, approx. 90 grams each. To make it easier to divide the dough, make small notches every 1 ¼ inches to use as a guide while cutting the strips.

To shape traditional buns, stretch the 7” strands out to 22 inches. Hold up one end of the strip and gently pull the dough until it reaches 22 inches, being careful not to tear the dough. If the strands resist stretching, let them rest for 10 minutes, then continue stretching.

Grab the bottom end of a strip between your index and middle fingers and thumb of one hand. Loosely wrap the dough three times around the index and middle finger of the other hand. Overlap the dough slightly. While securing the dough strands with your thumb, twist the remaining end of the strand and wrap perpendicularly, between your index and middle fingers. Overlap the dough strands to form a knot shape. Tuck the loose ends under the bottom of the bun while you remove your fingers. Note: Removing the shaped bun from your fingers can be tricky so be sure to wrap the strands loosely.

Repeat the shaping process with the remaining strips. Place the shaped buns on parchment-lined rimmed baking sheets, allowing space for them to rise. Cover and let rise in a draft-free place for 1 ½ – 2 hours, or longer, until doubled in size.

For other shaping methods, refer to the resources for examples and tips.

Preheat the oven to 375 degrees F.

Options for glazing the sweet buns:

Add an Egg Wash before baking. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush on buns and sprinkle with pearl sugar or reserved cardamom sugar.

Add a Sugar Glaze after baking. I prefer this method. Make the glaze while the buns are baking. Instructions follow.

Bake until golden brown, 18 to 20 minutes, or until an instant-read thermometer registers at least 190 degrees (88 degrees C.)

For sweet buns, generously brush the sugar glaze over the warm buns. Sprinkle with pearl sugar.

For savory buns, brush with melted butter and sprinkle with more herbs, if desired.

Let cool in the pan for 5 minutes. Serve warm. Store in an airtight container for up to 2 days.

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Yeast Dough Method:

Day 1 – Mix, Fold, Chill Dough

In a small saucepan, warm the milk and butter over low heat, stirring until the butter is melted. Cool to room temp before incorporating in the dough.

In the bowl of a stand mixer, mix all-purpose flour, whole wheat flour, yeast, salt, and cardamom.

Add the cooled milk/butter mixture and mix on low speed until combined; 1 to 2 minutes. Add egg, and mix on medium speed for 2 minutes until a soft, smooth, and elastic dough forms. Scrape the sides of the bowl as needed.

Remove the dough to a large bowl, cover, and let the dough rise for 45 minutes to 1 hour.

Gently punch the dough down, pat the dough into a 10” × 6” rectangle, cover with plastic wrap, and place in the refrigerator for 8 to 24 hours. The overnight rest in the refrigerator allows the dough to stiffen up for shaping.

Day 2 – Shape, Proof, Bake

Remove the dough from the refrigerator and allow it to warm up to room temperature for 10-15 minutes.

Meanwhile, prepare the filling of your choice, recipes follow.

Transfer the dough to a lightly floured surface and roll out to a rectangle with a thickness of 1/4-inch (about 14×20-inches). Dollop the desired filling onto the dough, and using a dough scraper or offset spatula, spread it evenly over the dough, all the way to the edges.

With the short side facing you, fold the top one-third of the dough to the center, flip it around, then fold the top one-third down again to meet the bottom edge. Gently press the edges together. Roll out the rectangle until it measures approx. 7×15 inches.

Using a pizza wheel, sharp knife, or bench scraper, cut the dough into twelve 7″ long strips, approx. 90 grams each. To make it easier to divide the dough, make small notches every 1 ¼ inches to use as a guide while cutting the strips.

To shape traditional buns, stretch the 7” strands out to 22 inches. Hold up one end of the strip and gently pull the dough until it reaches 22 inches, being careful not to tear the dough. If the strands resist stretching, let them rest for 10 minutes, then continue stretching.

Grab the bottom end of a strip between your index and middle fingers and thumb of one hand. Loosely wrap the dough three times around the index and middle finger of the other hand. Overlap the dough slightly. While securing the dough strands with your thumb, twist the remaining end of the strand and wrap perpendicularly, between your index and middle fingers. Overlap the dough strands to form a knot shape. Tuck the loose ends under the bottom of the bun while you remove your fingers. Note: Removing the shaped bun from your fingers can be tricky so be sure to wrap the strands loosely.

Repeat the shaping process with the remaining strips. Place the shaped buns on parchment-lined rimmed baking sheets, allowing space for them to rise. Cover and let rise in a draft-free place for 1 ½ – 2 hours, or longer, until doubled in size.

For other shaping methods, refer to the resources for examples and tips.

Preheat the oven to 375 degrees F.

Options for glazing the sweet buns:

Add an Egg Wash before baking. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush on buns and sprinkle with pearl sugar or reserved cardamom sugar.

Add a Sugar Glaze after baking. I prefer this method. Make the glaze while the buns are baking. Instructions follow.

Bake until golden brown, 18 to 20 minutes, or until an instant-read thermometer registers at least 190 degrees (88 degrees C.)

For sweet buns, generously brush the sugar glaze over the warm buns. Sprinkle with pearl sugar.

For savory buns, brush with melted butter and sprinkle with more herbs, if desired.

Let cool in the pan for 5 minutes. Serve warm. Store in an airtight container for up to 2 days.

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