The best bread buns I've made in ages. Probably because I used plain white flour. Yeast was a bit past best but still did its magic and produced a lovely soft crumb. It's a fun shape to make and use different toppings. The recipe in The Nordic Baking Book by Magnus Nilsson (Phaidon, 2018) makes 24 pieces but I made them bigger and produced 12 decent-sized buns.

300ml / 1 1/2 c milk, lukewarm at 37C
25g yeast
500g / 4 c flour (I used plain white)
2 tsp salt
2 Tbsp sugar
50ml neutral oil

egg wash or milk (I used cream)
toppings - sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds. oats

In a large bowl or bowl of a stand mixer with dough hook mix the milk with the yeast until it's dissolved and leave to stand for a few minutes. Add in remaining ingredients and mix well into a dough. Knead by hand or machine for 5 minutes until dough is elastic. Cover bowl with a tea towel and leave to rise until dough is double in size.

Line 2 baking sheets with baking paper. Tip dough out onto a floured surface and divide into 3 equal pieces. Flatten each piece into a circle about 1cm thick. Cut into quarters. Brush each piece with water and roll up from wide edge to the point to make a croissant-like shape. Brush top with egg wash/milk/cream and dip into your desired topping. If you don't want toppings brush with egg wash just before you put them in the oven.
Space your buns equally on your trays, cover with tea towels and leave to rise for at least 30 min.
Preheat oven to 220C. Bake buns for 8-10 minutes. Leave to cool on the trays.