Scandinavian Rusks

READY IN: 2hrs 5mins
YIELD: 60 buns




  • Proof the yeast in 1/2 cup of the lukewarm milk, with 1 teaspoon of the sugar.
  • When you have a yeast sponge, add the rest of the milk, sugar, and soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
  • Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2" thick. Break off pieces, about the size of an egg, and shape into little round buns.
  • Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
  • Bake in the oven until they are pale gold, about 15 to 20 minutes.
  • Cool on a rack.
  • After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
  • Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
  • Let cool completely before eating.
  • These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again.