Name: Rundstykker (Danish Breakfast Rolls) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 50 min
Cuisine: Danish
Ingredients: 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

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Introduction

Rundstykker are traditional Danish breakfast rolls known for their light, airy crumb and crisp crust. These rustic rolls are simple to make and perfect for a cozy morning at home.

A wooden board filled with nine round, golden brown bread rolls dusted lightly with white flour, each roll showing a rough, cracked top surface with varying rustic patterns. The board rests on a white marbled texture covered partially by a white textured cloth. To the left side of the board, there is a black knife with a three-dot handle, and in the top left corner, a white plate holds three small blocks of pale yellow butter. On the bottom right, a white plate has a single bread roll next to a silver knife. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Combine the yeast and warm water in a large bowl. If using active dry yeast, let it sit for 5–10 minutes until bubbly. If using instant yeast, you can skip this waiting and mix immediately.
Step 2: Add sugar, salt, whole wheat flour, and bread flour to the yeast mixture. Stir until a rough dough forms and most flour is hydrated.
Step 3: Cover the bowl and let the dough rise in a warm place for 30 minutes.
Step 4: Perform a stretch and fold: with damp hands, pull the dough edges inward and fold. Cover and let rise for another 30 minutes.
Step 5: Repeat the stretch and fold, then allow the dough to rise for 15 more minutes.
Step 6: Lightly flour your work surface and turn out the dough. Divide into 12 equal pieces. Shape each by folding the sides into the middle, pinching seams to create tension. Place seam-side down on a parchment-lined baking sheet.
Step 7: Cover the rolls with a towel or cling film and chill in the fridge for 10–20 minutes while preheating the oven.
Step 8: Preheat the oven to 450°F (230°C). Place a metal or cast iron tray on the bottom rack and bring 1–2 cups of water to a boil on the stove.
Step 9: Remove rolls from the fridge. Dust tops with flour evenly using your hands.
Step 10: Wet a sharp knife blade with water and score each roll with a cross on top.
Step 11: Carefully pour the boiling water into the heated tray in the oven to create steam. Immediately place the baking sheet with rolls on the rack above and close the oven. Bake for about 15 minutes, checking that the bottoms are browned and rolls sound hollow when tapped.
Step 12: Remove from oven and cool for at least 10–15 minutes before slicing and serving.

Tips & Variations

Use a serrated knife or razor blade for cleaner, sharper scores on the rolls.
Substitute bread flour with all-purpose flour for a softer crumb, though bread flour gives better structure.
For extra flavor, try adding 1 tsp of dried herbs such as rosemary or thyme to the dough.
Instead of chilling, let the rolls proof at room temperature for 30–45 minutes if short on time.
Ensure your hands are just damp (not wet) during stretch and folds to prevent sticking.

Storage

Store leftover rundstykker in an airtight container or wrapped tightly in plastic at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. To reheat, thaw if frozen and warm in a 350°F (175°C) oven for about 5–8 minutes to refresh the crust.

How to Serve

The image shows a wooden board filled with several round bread rolls dusted with white flour, each having a slightly cracked, golden brown crust. Next to it is a white plate on a white marbled surface, holding one bread roll split open to reveal its soft, light beige inside. A silver knife lays diagonally across the plate, resting partly on the bread roll's bottom half, while a textured white cloth is placed beside the board. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but allow it to proof in warm water with a bit of sugar for 5–10 minutes before mixing with other ingredients.

Why do I need to steam the rolls while baking?

Steaming creates a humid environment that prevents the crust from hardening too quickly and helps develop a crisp, shiny crust typical of bakery rolls.