Danish Bread Rolls
This type of bun is a staple in the danish diet. It is often enjoyed for breakfast on the weekends or in the afternoons and every cafe and bakery with respect for themselves have it on the menu.
Contrary to what many people might think, it is not very hard or time consuming to bake these yourself and this recipe is also very beginner friendly. If you bake these for your friends and family I guarantee that they will love them, but be careful, cause they might expect you to bake them every time you see them.
Ingredients
- 550 g lukewarm water
- 5 g dry yeast
- 1 tsp sugar
- 2 tsp salt
- 450 grams of flour (with at least 12 grams of protein)
- 150 g mixed seeds and/or oats
- 1 tsp vegetable oil (optional)
Instructions
10/12 hours before baking:
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Pour the water into a large bowl and mix in the yeast, sugar and salt. Add the rest of the ingredients and stir with a spoon until there is no more dry flour in the bowl. Cover the bowl with a cloth.
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If possible, let the mixture sit on the counter for an hour.
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Put the bowl in the fridge overnight.
45 minutes before baking:
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Turn the oven on its highest setting and put a baking sheet (with a baking steel or pizza stone if available) in the oven while heating.
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Dip a tablespoon in cold water and scoop the dough onto baking paper. Once the oven and baking sheet are completely warm, slide the baking paper with the dough onto a cutting board and slide it onto the baking tray.
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Add a handful of ice cubes or an oven-safe bowl with boiling water to the bottom of the oven for the first 5 minutes. Open the oven and remove the bowl, then continue baking until the rolls reach a brown colour and the bottom sounds hollow when knocked.
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Let the rolls cool on a rack.
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Enjoy with a generous amount of butter and cheese/jam for breakfast or an afternoon snack.
Notes
Flour: You can adjust the flour mixture by replacing some white flour with wholegrain flour. However, wholegrain flour generally absorbs more moisture, so pay attention to the dough's water content.
Seeds: You may need to add a little more water depending on the seeds used. I used a mixture of oats, pumpkin seeds, sesame seeds, flax seeds and sunflower seeds.
Toppings: You can sprinkle additional seeds over the rolls before baking.
Egg wash: The dough should be quite wet, so there's no need to brush the rolls with milk or egg.