Everybody who had these buns loved them and I love that they come out perfect every single time. You can bake these for a lovely brunch or just to have nice sandwiches. I veganized the recipe quite easily and adapted to make it healthier, this recipe makes about 20 buns so we usually keep the rest in the freezer.
You can also adjust it yourself:
Change the flours ratio (or try it with Spelt flour, it will be a hit).
Rye flour is usually harder to work with, if you’re new at bread baking you may want to use less of it at first (and replace with another flour).
Change the seeds with Dried Tomatoes, chopepd Walnuts, Cranberries etc….
make some "eggs" - Blend flax seeds (using a hand blender) with water (the ratio is 1:3, 1 tbsp flax seeds+3 tbsp water=1 "egg"). blending well breaks the seeds and lets out the gel inside them, if the ratio is correct and the seeds are not very old - you will get a texture that resembles the texture of beaten eggs. but it's thicker.
Add the wet ingredients (including the beaten flax seeds). knead well for 10 minutes until a ball has formed and the dough is smoother.
cover and put aside for an hour (temp should be 20-30 degrees C) until the dough has doubled.
divide the dough into smaller balls and shape them a bit. cover a baking pan with baking paper and place the buns on the pan, leaving space between them to allow growth.
Cover for another 30 minutes until the buns have doubled.
Preheat the oven to 170 degrees C.
Before putting in the oven- brush with some olive oil (optional) and with a sharp blade - slash each bun to allow its growth (also optional)
Bake until golden brown (about 20-25 minutes).
If you plan to freeze buns - let them cool down shortly and freeze while they are still warm, it will keep them fresher.