Description
Rundstykker are traditional Danish breakfast rolls that are soft on the inside with a slightly crusty exterior. These rolls are made with a combination of whole wheat and bread flour, gently kneaded using a stretch and fold technique for a tender crumb. Perfect when enjoyed fresh with butter and jam, these rolls bring the comforting taste of Denmark to your breakfast table.
Ingredients
Scale
Dough 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
- Activate Yeast: Combine the yeast and warm water in a large bowl. If using active dry yeast, let the mixture sit for 5-10 minutes until bubbles form. Instant yeast can be mixed directly without waiting.
- Mix Dough: Add sugar, salt, whole wheat flour, and bread flour to the yeast mixture. Stir until you get a rough dough and most dry spots are moistened.
- First Rise: Cover the bowl and place it in a warm spot to rise for 30 minutes.
- First Stretch and Fold: With damp hands, pull the sides of the dough upwards and fold them towards the center. Let the dough rise for another 30 minutes.
- Second Stretch and Fold: Repeat the stretch and fold process. Then allow the dough to rise for an additional 15 minutes.
- Shape Rolls: Lightly flour your work surface and tip the dough onto it. Divide into 12 equal pieces. For each piece, pull sides into the middle and pinch seams together 2-3 times for surface tension. Flip rolls seam side down and place on a parchment-lined baking sheet. Pop any large air bubbles.
- Chill Rolls: Cover rolls with a towel or cling film and refrigerate for 10-20 minutes while preheating the oven.
- Preheat Oven and Prepare Steam: Preheat oven to 450°F (230°C). Place a metal or cast iron pan on the bottom rack. Boil 1-2 cups of water on the stove.
- Dust and Score: Remove rolls from fridge and dust tops evenly with flour. Wet a sharp knife or razor blade and score a cross on top of each roll.
- Add Steam and Bake: Carefully pour the boiling water into the preheated pan in the oven. Quickly place the baking sheet with rolls on the rack above and close the oven door immediately. Bake for about 15 minutes until rolls are browned and sound hollow when tapped.
- Cool: Remove rolls from oven and let them cool for 10-15 minutes before slicing and serving.
Notes
- Using instant yeast allows skipping the activation step, but warm water helps yeast activate faster.
- The stretch and fold technique replaces kneading to gently develop gluten and improve dough texture.
- Steam in the oven creates a crusty exterior characteristic of traditional Danish rolls.
- Flour dusting and scoring allow for expansion during baking and an attractive finish.
- Rolling dough pieces with proper tension ensures nicely shaped, fluffy rolls.
- Cool rolls completely before slicing to avoid gummy texture inside.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Danish
Keywords: Danish breakfast rolls, Rundstykker, bread rolls, stretch and fold bread, homemade bread rolls, Scandinavian bread
