Updated: Feb 20, 2019
This weekend, I have spent hours out back, planning out my garden for spring. I have serious spring fever and am anxious to get my edibles growing! We moved into our home about a year ago and had to put gardening on hold because of inside house emergencies, so I'm pretty much taking a bare yard and starting from scratch! I am terrible...repeat TERRIBLE...grower. Unless my flowers are super low maintenance, they will not survive, and that's a fact. But it's completely a different story when I grow edibles. I seem to have a very green thumb when it comes to growing rosemary, thyme, basil, oregano, strawberries, blueberries, apples, peaches, and beans. Maybe I was meant to be a farmer!
I have been a registered dietitian for over a decade now and appreciate the health benefits that come from using my own homegrown ingredients. And nothing is more satisfying than going into the backyard, picking my own food, and then cooking it! It's truly an amazing feeling. And while I'm cheating a little bit in this recipe with store-bought rosemary and dill, I promise these rolls still taste fabulous!
So what are they? Rundstykker (pronounced rund-stook-er) are little Danish rolls topped with poppy seeds that Danes regularly eat for breakfast. And lunch. And with dinner. Bakeries in Denmark specialize in perfecting these little rolls, and bakers often spend years learning how to get it just right. It is truly an art. This is a recipe that I derived from my basic Rundstykker to give the rolls a little bit of a twist. I hope you enjoy!
Prep Time: 1 hour 15 minutes
Cook Time: 17-20 minutes
3 ½ cups of bread flour
1 tsp salt
2 tsp sugar
2 tsp dried rosemary
1 tsp dried dill
¼ cup (1/2 stick) melted butter
1 cup luke-warm water
1 package rapid rise yeast
1. Mix bread flour, salt, sugar, rosemary, dill, butter, egg, water, and yeast together; I prefer to mix using an electric mixer, but by hand is also fine. The water should be luke warm (~95-115 degrees Fahrenheit)...if it's colder, the yeast will not become activated, meaning that your rolls will not rise. And if it's too hot, the heat will kill the yeast. I find that if I put cold water into the microwave for 45 seconds, I get the perfect temperature. Using a food thermometer is the best thing to do if you have never cooked with yeast before.
2. Knead the dough for 5 minutes on lightly-floured parchment paper. Sometimes, if I'm in a hurry, I will just flour the mixing bowl and knead, stretching the dough between my hands.
3. Place in a bowl and cover with saran wrap, allowing dough to rise in a warm environment (on top of a preheating oven or dryer does wonders) to double its initial size (~45 minutes). Grab a cup of coffee and relax while you wait!
4. Divide dough into 8 equally-sized round rolls.
5. Dip the tip of each dough ball into poppy seeds. If your dough is a little dry, dip the tips in water first to help the poppy seeds stick better.
6. Grease cookie sheet or line with parchment paper. Set out each roll, leaving space for growth. Cover with saran wrap, and allow to sit for ~20 minutes, until size nearly redoubles.
7. Preheat oven to 425°F.
8. These rolls have the most amazing texture if you add a little water while baking! While preheating, spray the oven with water; you can also dip your hand in water and fling water against the sides of the oven. Another trick is to put an oven-safe dish with a little bit of water into the oven along with the rolls. The steam will make the rolls really moist on the inside and and give the crust a flaky texture…it’s almost like eating a croissant.
9. Once the oven has finished preheating, place cookie sheet on center rack for 17-20 minutes, or until lightly browned.
10. Spread jam, butter, or cheese on the roll and enjoy with coffee! These make such a yummy breakfast! Keep these rolls moist by placing into gallon storage bags before they completely cool; the moisture from the heat will make them even better a day later!
Check out other delicious Nordic recipes, and share how much you love these little rolls in the comments below. Okay, go get started...you will love these! Thanks so much for reading!