Rundstykker (Danish Breakfast Rolls) Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g strong bread flour</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">7g active dry yeast (or 15g fresh yeast)</li> <li class="ingredients-single-item">30g unsalted butter, softened</li> <li class="ingredients-single-item">300ml cold water</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">2 tablespoons poppy seeds</li> <li class="ingredients-single-item">2 tablespoons sesame seeds</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Baking paper</li> <li class="equipment-single-item">Spray bottle with water</li> <li class="equipment-single-item">Dough scraper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Combine the flour and salt in a large mixing bowl or the bowl of your stand mixer. Make a well in the center for adding the yeast. If using fresh yeast, crumble it directly into 50ml of the water (slightly warmed) and let it dissolve before adding. For dry yeast, sprinkle it into the well. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the softened butter and remaining water to the bowl. Mix everything together until it forms a rough dough, either by hand or with the mixer on low speed. The cold water is traditional for Danish bread, as it develops flavor during the long proving time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Knead the dough thoroughly for about 10 minutes by hand or 5-7 minutes in a stand mixer. The dough should become smooth, elastic and slightly tacky but not sticky. It should pass the windowpane test - when stretched between your fingers, it should become thin enough to see light through without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the dough in a clean, lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and refrigerate overnight (8-12 hours). This slow fermentation is crucial for developing the distinctive flavor and texture of authentic rundstykker. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> The next morning, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat your oven to 230°C (450°F). If possible, place a baking stone or another baking sheet in the oven while preheating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gently tip the dough onto a lightly floured surface, being careful not to knock out too much air. Divide the dough into 12 equal pieces (about 70g each). Shape each piece into a ball by folding the edges into the center and then rolling it seam-side down in a circular motion on the work surface, cupping your hand around it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place the shaped rolls on the prepared baking sheet, leaving enough space between them for expansion. Cover loosely with a kitchen towel and let them prove for another 30-45 minutes, or until they've puffed up noticeably. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> When the rolls have finished proving, gently brush the tops with beaten egg. Sprinkle half with poppy seeds and half with sesame seeds (or mix them as desired). Using a sharp knife or razor blade, make a quick straight cut across the top of each roll about 5mm deep. This creates the characteristic appearance and helps them open up beautifully during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Just before placing the rolls in the oven, spray the inside of the oven with water to create steam (or place a small oven-safe dish with hot water at the bottom of the oven). The steam helps create a crispy crust. Place the baking sheet on the preheated stone or baking sheet in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 12-15 minutes until the rolls are golden brown and sound hollow when tapped on the bottom. For extra crispness, turn off the oven, crack the door open, and leave the rolls inside for an additional 5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer the rolls to a wire rack to cool slightly. Rundstykker are best enjoyed while still warm, traditionally with butter, cheese, jam, or as the base for smørrebrød (open-faced sandwiches). For storage, keep in an airtight container for up to 2 days, or freeze for longer storage and reheat in a 150°C (300°F) oven for 5-7 minutes before serving. </li> </ol>