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Hard

Rundstykker

Date: 27.08.2017
Source: JF
A staple in Danish breakfast is Rundstykker. I love the “air’yness” of the bread with either just butter (“tandsmør”) or my homemade strawberry marmalade (jam).
I’ve always wanted to try to make them and I read quite a few online recipes and stole a bit from each of them, and since I can’t find fresh yeast I was forced to use the dried version (non-rapid).

Prep: 10 minutes

Cook: 15 minutes

Yields: 12 rolls

Ingredients

  • 01.

    I used a stand mixer, you can do this by hand as well.

  • 02.

    Add yeast, sugar and water to a mixing bowl and stir until the yeast is somewhat dissolved, then add the oil and most of the flour. For this recipe I needed a little more flour, just add flour until the dough lets go of the bowl. Then add the salt and let it knead for a few minutes on low.

  • 03.

    The dough will be a little sticky, so flour your fingers. Knead it for a few minutes by hand, and make 12 rolls that you either roll tightly between your hands or tighten up by ‘tucking’ the doe inside itself. I’m sure there’s a real term for it, but don’t know what it is

  • 04.

    Place them on a parchment paper covered sheet pan and let them raise in a non-cold place (difficult in air conditioned housing) with a “moist” towel on top for one hour. Once done, use an egg-wash and sprinkle with poppy-seeds (birkes) liberally.

  • 05.

    Bake for 12 to 15 minutes in a pre-heated oven at 410 degrees F, until they’re the color you prefer. The ones pictured above probably got a few minutes too many. When done, let them cool on a baking grid or do as I did, cut one open immediately and devour with a good (Danish) butter.