Prep 15 mins
Cook 1 hr 30 mins
These rolls are popular in Denmark where they are served as part of the traditional 'coffee spread' where several cakes, breads and rolls are served. The rolls are served with butter, jams, cheese on top, but usually these are laid out next to the rolls for guests to add their preferred topping. The rolls are also very popular at kids' birthday parties along with the birthday cake and hot chocolate. Kids love these rolls. All breads in Denmark are baked using fresh yeast and if you are lucky enough to have any you should crumble 25 grams of yeast into the lukewarm milk.
- 1 cup 1% low-fat milk, lukewarm
- 1 tablespoon yeast, fast rising (use a pinch of sugar to help the yeast along)
- 1 egg
- 1 teaspoon salt
- 450 g all-purpose flour
- 1 egg (for eggwash)
- Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
- Add egg and salt and stir well.
- Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
- Let rise in bowl for 45 min or until double size.
- Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
- Turn oven on to 350 F.
- punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
- Let the rolls rise again for 20-30 min.
- Lightly beat last egg and brush rolls - this makes them nice and shiny.
- Place an ovenproof bowl filled with water in the bottom of your oven.
- Bake the rolls for 20-25 min until golden and firm to the touch.