Rundstykker (Danish Breakfast Rolls) Recipe
Nothing starts the day quite like Rundstykker (Danish Breakfast Rolls): fluffy on the inside, golden and crackly on top, with just the right touch of wholesome wheat flavor. These classic breakfast rolls grace Danish tables all year round, promising the freshest bite whether buttered for breakfast or served alongside cozy soups. Making them at home is simple and deeply rewarding—the irresistible aroma as they bake is the ultimate invitation to slow down and savor. If you’ve ever dreamed of tucking into a warm roll just moments from the oven, this recipe is for you!
Ingredients You’ll Need
The beauty of Rundstykker (Danish Breakfast Rolls) is in their simplicity. Each ingredient plays a starring role in flavor, color, or structure, coming together for a bakery-worthy bite that celebrates Nordic comfort and tradition.
- Instant yeast (2 tsp): Quick, reliable lift for soft, high-rising rolls—if using active dry, just allow a little blooming time.
- Warm water (500 ml): Key for activating the yeast and giving the dough supple moisture.
- Sugar (1 tbsp): Just enough to encourage yeast growth and add subtle sweetness without overpowering.
- Salt (2 tsp): Balances taste and brings out the nuanced flavor in every bite.
- Whole wheat flour (100 g): Boosts wholesome flavor and gives a lovely rustic color and texture.
- Bread flour or all-purpose flour (500 g): Essential for structure—the high protein ensures the signature airy crumb and satisfying crust.
How to Make Rundstykker (Danish Breakfast Rolls)
Step 1: Activate the Yeast
In a large mixing bowl, combine the yeast and warm water. If you’re using active dry yeast, let it rest for 5-10 minutes until it bubbles and foams, signaling it’s ready to get to work. For instant yeast, you can blend all the ingredients right away, but a short pause in warm water accelerates rising and yields a little more fluff.
Step 2: Mix the Dough
Add the sugar, salt, whole wheat flour, and bread flour to your yeast-water mixture. Stir everything together with a sturdy spoon or your hands until all the dry spots disappear and you have a slightly shaggy, sticky dough. This is the beginning of those signature Rundstykker (Danish Breakfast Rolls) you’ll crave every morning!
Step 3: The First Rise
Cover your bowl with a tea towel or plastic wrap and let the dough rise somewhere comfortably warm for 30 minutes. This initial rise gives the dough a lovely lightness as the yeast begins its magic.
Step 4: First Stretch and Fold
With lightly dampened hands, gently pull up a side of the dough and fold it into the center. Work your way around the bowl, repeating this simple “stretch and fold” technique to build gluten without kneading. Once finished, let the dough rest again, covered, for another 30 minutes.
Step 5: Second Stretch and Fold
After the second 30-minute rest, give the dough another round of stretch and folds just like before. The dough transforms, gaining bounce and smoothness. Allow it to rest for an additional 15 minutes (covered, always), so it’s tender and airy by the time you shape the rolls.
Step 6: Shape the Rolls
Dust your work surface with a little flour and turn out the dough. Divide it evenly into 12 pieces. For each, gently tuck and pinch the sides into the middle to create tension (like wrapping a tiny present), then flip so the seam faces down. Line them up on a parchment-covered baking sheet, popping any big air bubbles as you go.
Step 7: Final Chill and Oven Prep
Once the dough balls are shaped, cover them and pop them into the fridge for about 10–20 minutes—just long enough to help them hold their shape while your oven preheats. Slip a heavy metal or cast iron tray onto the oven’s lower rack and set your oven to 450 F (230 C).
Step 8: Dust and Score
Take the chilled rolls out and dust their tops generously with flour. This gives each Rundstykker (Danish Breakfast Roll) that classic rustic look. With a damp, sharp knife or razor, score a cross shape atop each roll—for that perfect bakery finish!
Step 9: Bake with Steam
Carefully pour 1–2 cups of boiling water into the hot pan at the bottom of your oven. Quickly slide in your tray of rolls on the rack above it and shut the door to trap the steam. This atmospheric steam works wonders, giving your Rundstykker (Danish Breakfast Rolls) those crisp, shiny tops that crackle when you break them open. Bake for about 15 minutes, checking for a golden hue and that hollow sound when tapped underneath.
Step 10: Cool and Enjoy
Allow your rolls to cool on a rack for 10–15 minutes (if you can hold out that long!). This rest ensures the crumb sets just right and makes slicing easier. Warm, springy, and aromatic—your homemade Rundstykker (Danish Breakfast Rolls) are ready to devour!
How to Serve Rundstykker (Danish Breakfast Rolls)
Garnishes
Want your Rundstykker (Danish Breakfast Rolls) to look as irresistible as they taste? Dust their tops with a little extra flour before serving or brush with melted butter for a glossy finish. A sprinkle of delicate poppy or sesame seeds before baking adds a Nordic flair and a subtle crunch.
Side Dishes
These rolls shine next to almost anything. Enjoy them with creamy butter and jam for breakfast, layer on delicate cheeses or thinly sliced meats for a brunch board, or serve warm alongside scrambled eggs. Their gentle savoriness even makes them a fabulous complement to rich soups or hearty salads.
Creative Ways to Present
For a truly Danish morning, consider setting out a smorgasbord: arrange your Rundstykker (Danish Breakfast Rolls) in a rustic basket lined with linen. Try serving with miniature jars of jams, curls of cold butter, fresh fruit, or even a soft-boiled egg. Let everyone build their perfect breakfast roll—because half the fun is in the toppings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Rundstykker (Danish Breakfast Rolls) left (a rare occurrence!), wrap them tightly in a clean kitchen towel or store in an airtight container at room temperature. They’ll stay fresh for up to one day, though they’re always best enjoyed the same day they’re baked.
Freezing
For longer storage, let your rolls cool completely, then place them in a freezer-safe bag or container. They freeze beautifully for up to two months. When you’re ready for a taste of Denmark, just thaw at room temperature or gently reheat from frozen for that just-baked flavor.
Reheating
To bring your Rundstykker (Danish Breakfast Rolls) back to their original glory, warm them briefly in a hot oven (about 350 F/175 C for 5–7 minutes). A quick toast perks up the crust and revives that soft, steamy center. Avoid the microwave, which can toughen their delicate crumb.
FAQs
Can I use only all-purpose flour for this recipe?
Absolutely! You can make Rundstykker (Danish Breakfast Rolls) with just all-purpose flour if that’s what you have on hand, though bread flour will provide a sturdier structure and chewier bite. Either way, you’ll end up with delicious, fresh rolls.
Do I have to use whole wheat flour?
While the bit of whole wheat flour adds a lovely depth, you can skip it and use only bread or all-purpose flour if you prefer a lighter taste and crumb. Your Rundstykker (Danish Breakfast Rolls) will still turn out soft and satisfying.
Why is steam important when baking these rolls?
Steam creates that signature, thin, crispy crust unique to Rundstykker (Danish Breakfast Rolls). It keeps the exterior stretchy as the rolls expand in the oven and results in the irresistible, crackly finish Danes adore.
Can I prepare the dough in advance and bake the next morning?
Definitely! Once shaped, place the rolls on their tray, cover, and refrigerate overnight. In the morning, bring them to room temperature while the oven preheats and proceed with dusting, scoring, and baking. Fresh, hot Danish breakfast rolls on demand!
What if I don’t have a stand mixer?
No mixer, no problem. This dough is designed for hand mixing and the stretch-and-fold method replaces traditional kneading. A simple bowl and your hands are all you need to create authentic Rundstykker (Danish Breakfast Rolls).
Final Thoughts
Trust me, once you experience the comfort and joy of baking Rundstykker (Danish Breakfast Rolls) at home, you’ll never look at breakfast the same way again. These little rolls are proof that the best mornings start with fresh, homemade bread—and sharing them turns any meal into a heartwarming celebration. Give them a try, and let the aroma of Danish coziness fill your kitchen!
Print
Rundstykker (Danish Breakfast Rolls) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Danish breakfast rolls, known as Rundstykker, are a delightful treat to start your day. They have a crispy crust and soft interior, perfect for spreading butter or jam.
Ingredients
For the Dough:
- 2 tsp instant yeast (or 2.25 tsp active dry yeast, or 17.5g fresh yeast)
- 500 ml (2 cups) warm water
- 1 tbsp sugar
- 2 tsp salt
- 100 grams (about 3/4 cup) whole wheat flour
- 500 grams (about 4 cups) bread flour, or all-purpose flour
Instructions
- Prepare the Yeast: Combine yeast and warm water, let sit until bubbly.
- Mix the Dough: Add sugar, salt, flours to the yeast mixture, stir.
- First Rise: Cover and let rise for 30 minutes.
- Stretch and Fold: Perform first fold, let rise for another 30 minutes.
- Second Stretch and Fold: Perform second fold, rise for 15 minutes.
- Shape the Rolls: Divide dough, shape into rolls, place on baking sheet.
- Chill the Rolls: Cover and refrigerate while preheating oven.
- Preheat and Score: Preheat oven, score rolls on top.
- Bake: Create steam in oven, bake rolls for 15 minutes.
- Cool and Serve: Allow to cool before slicing and serving.
Notes
- You can customize these rolls by adding seeds or grains to the dough.
- For a richer flavor, you can substitute some of the water with milk.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Danish, Breakfast, Rolls, Rundstykker, Bread, Homemade
