Rundstykker - How to Make Danish Breakfast Rolls

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

Heat 1/4 cup of milk to about 110-115°F.

Sprinkle in the yeast and stir to dissolve.

Add 1 teaspoon of sugar to the yeast mixture.

Melt 2 tablespoons of butter into the yeast and milk mixture.

Let the yeast mixture sit for about 10 minutes until bubbly.

Pour the yeast mixture into a mixer bowl.

Add the remaining milk to the mixer bowl.

Add 1 teaspoon of salt to the flour and mix it in.

Add flour to the mixer bowl gradually while mixing for about 10 minutes.

Cover the dough and let it rise for about 45 minutes until doubled in size.

Punch down the dough and shape it into rolls.

Cut the dough into pieces to make approximately 12 rolls.

Shape each piece into a roll and place on a greased baking sheet.

Brush the rolls with a beaten egg.

Sprinkle poppy seeds generously on top of the rolls.

Slice the tops of the rolls slightly.

Let the rolls rise for about 45 minutes until puffy.

Preheat the oven to 440°F.

Bake the rolls for about 12 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens