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Ground Elder Buns
Ground Elder Buns is a traditional Norwegian recipe for a classic yeasted bun incorporating blanched ground elder leaves in the dough. The full recipe is presented here and I hope you enjoy this classic Norwegian version of:Ground Elder Buns.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+90 minutes proving)
Makes:
16
Rating: 
Tags : Wild FoodBread RecipesBaking RecipesNorway Recipes
This is a classic Norwegian recipe for a way of making savoury yeasted buns with oatmeal, plain flour and blanched ground elder leaves.
Ingredients:
250g (8 oz) Ground elder leaves
25g (0.8 oz) fresh yeast
400ml (1½ cups) lukewarm water
2 tbsp Olive oil
1.5 teaspoons Sea salt
1 tsp Sugar
250g (2 cups) oatmeal
500g (4 cups) plain (All-purpose) flour
1 egg (for egg wash)
Method:
Begin with the ground elder puree. Trim off any stems from the ground elder leaves then wash the leaves by shaking. Add the leaves and any moisture still clinging to them into a pan or tall frying pan. Cook over medium heat, stirring for about 3 minutes, or until wiltedn. Turn into a colander and refresh under cold, running, water.
Transfer the ground elder leaves to a colander or food processor and blitz to chop. Now run the motor to render into a puree. Tranfer the puree to a cloth and wring out all the excess water. Set aside until needed.
For the buns, combine the fresh yeast and water in a large mixing bowl. Mix until the yeast is completely dissolved then stir in the olive oil, salt, sugar and oatmeal.
Now mix in the ground elder leaf purée and all the plain flour. Mix well to form a dough then knead the dough in the bowl until smooth.
Turn out onto a floured work surface and knead for 10 minutes then shape into a ball, and place in a greased bowl. Cover with clingfilm (plastic wrap) and set aside to prove for 60 minutes.
Knock the dough back then turn out onto your work surface and knead for a few minutes. Divide into 16 equal portions then shape into balls and arrange on a baking tray lined with baking paper. Cover loosely with greased clingfilm and set aside to raise for a further 30 minutes.
In the meantime combine the egg with 1 tbsp water or milk and beat until smooth. re-heat your oven to 230C (460F).
Once risen, bake the tops of the buns with the beaten egg-wash then transfer to the centre of your pre-heated oven and bake for 20 minutes.
Remove from the oven and cool for 5 minutes. Serve the freshly-baked buns whilst still warm and serve with butter. These also make excellent dinner rolls.
