📝 About This Recipe
Transport yourself to a cozy Copenhagen bakery with these authentic Rundstykker, the quintessential Danish morning roll known for its shattering crisp crust and airy, tender crumb. Traditionally topped with blue poppy seeds or sesame, these rolls are cold-proofed or double-risen to develop a complex, yeasty flavor that perfectly complements a smear of salted butter. They are the heart of a classic Scandinavian 'morgenmad,' offering a satisfying crunch that makes every breakfast feel like a celebration.
🥗 Ingredients
Dough Base
- 500 grams All-purpose flour (preferably a high-protein variety for better structure)
- 300 ml Warm water (between 95°F and 105°F)
- 25 grams Fresh yeast (or 7g of active dry yeast)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 10 grams Fine sea salt
- 40 grams Unsalted butter (softened at room temperature)
- 50 ml Whole milk (at room temperature)
Topping and Finish
- 1 piece Egg (whisked with a splash of water for the wash)
- 3 tablespoons Blue poppy seeds (the traditional Danish choice)
- 2 tablespoons Sesame seeds (optional alternative topping)
- 1/2 cup Steam water (for the oven tray to create a crisp crust)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and sugar. Crumble in the fresh yeast (or sprinkle active dry yeast) and let it sit for 5-10 minutes until it becomes foamy and fragrant.
-
2
Add the milk and half of the flour to the yeast mixture. Stir with a wooden spoon until a thick paste forms.
-
3
Add the softened butter and the remaining flour. Use the dough hook attachment on low speed (or your hands) to begin incorporating the ingredients.
-
4
Sprinkle the sea salt over the dough. Increase the mixer speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
-
5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
-
6
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
-
7
Divide the dough into 12 equal portions (approximately 75-80g each). Using the palm of your hand, roll each piece into a tight, smooth ball by tensioning the dough against the work surface.
-
8
Place the rolls on a baking sheet lined with parchment paper, leaving at least 2 inches of space between them. Cover lightly and let rise for another 45-60 minutes.
-
9
While the rolls rise, preheat your oven to 425°F (220°C). Place an empty roasting pan on the bottom rack of the oven.
-
10
Gently brush the tops of the risen rolls with the egg wash. Generously sprinkle with blue poppy seeds or sesame seeds.
-
11
Just before sliding the baking sheet into the oven, pour 1/2 cup of water into the hot roasting pan on the bottom rack to create a burst of steam. This is the secret to a professional-grade crust.
-
12
Bake for 15-18 minutes until the rolls are deeply golden brown and sound hollow when tapped on the bottom.
-
13
Transfer the rolls to a wire rack. Let them cool for at least 10 minutes before slicing to allow the internal structure to set.
💡 Chef's Tips
For an even better flavor, prepare the dough the night before using cold water and let it rise in the refrigerator for 12 hours. Ensure your salt doesn't touch the yeast directly during the initial mixing, as it can kill the yeast cells. If you don't have a roasting pan for steam, use a spray bottle to mist the oven walls with water three times during the first 5 minutes of baking. To check if they are done, use an instant-read thermometer; the internal temperature should reach 190°F-200°F. Store leftovers in a paper bag to maintain the crust; avoid plastic bags which will make the crust soft and chewy.
🍽️ Serving Suggestions
Serve warm with high-quality salted Danish butter and slices of nutty Havarti or Danbo cheese. Pair with a selection of fruit preserves, such as cloudberry or raspberry jam, for a sweet touch. Accompany with a soft-boiled egg and a cup of strong, black Scandinavian-style coffee. Top with thin slices of cold ham or smoked salmon for a more savory breakfast experience. Enjoy as part of a 'Frokost' (lunch) platter with pickled herring and remoulade.