Coarse sandwich buns

  • 1 hour
  • 16 pieces per portion


  • 4 dl water
  • 3 peeled, floury potatoes
  • 3 dl buttermilk
  • 25 g yeast
  • 1 tbsp. olive oil
  • 2 tsp. Jakobsens Everyday Honey
  • 1 tbsp. coarse salt
  • 500 g coarse rye flour
  • 500 g sieve flour
  • Pensling:
  • 1 egg


1. Bring 2 dl. of the water to the boil in a saucepan. Grate the potatoes coarsely and add them to the boiling water. Let the potatoes cook on low heat under a lid for about 2 minutes. - Stir occasionally.

2. Pour the "mashed potatoes" and the rest of the cold water into a large bowl and add the buttermilk. Stir in the yeast. Add the other ingredients (keep a little sieve flour).

3. Beat the dough well with a spatula. Cover the bowl with a lid, for example, and leave the dough to rise in a warm place for about 1½ hours.

4. Take the dough out onto a floured board and knead well. Add the rest of the flour if necessary.

5. Divide the dough into 16 pieces and shape them into buns. Press the balls flat (about 10 cm in diameter). Place them on 2 baking sheets and leave to rise, covered, for about 15 minutes. Brush with buttermilk.

6. Place the first plate of sandwich buns in the middle of a cold oven. Set to 225°C and bake for about 20 minutes. Then bake the second plate for about 15 minutes. Turn off the oven and leave the buns on the reheat for about 5 minutes.

(The balls are suitable for freezing)

Product in the recipe


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