Baking bread Breakfast bread Traditional Danish Food

Home-baked traditional rolls (Rundstykker)

Traditional rolls (rundstykker) that we ate when I was a kid. The baker still makes them and they're great for practising your baking skills

Home-baked traditional rolls (Rundstykker)

Laus Sørensen

Traditional rolls (rundstykker) that we ate when I was a kid. The baker still makes them and they're great for practising your baking skills

If you don't have or can't get baking enzyme and gluten, replace it with wheat flour as indicated. You will still get a good result. It's the process of firming up the dough, rising and baking with steam that are the main points of this recipe.

5 from 1 vote

Print Pin Recipe

Cook Time 2 hrs

Course Baked goods, bread, breakfast

Cuisine Danish

Equipment

1 Stand mixeror thorough kneading by hand
1 perforated sheetor baking tray with baking paper
1 ‘’raising box‘’ - e.g. plastic storage box from Jysk

Ingredients

380 g Wheat flour (12% protein)
8 g baking enzyme or wheat flour
15 g gluten or wheat flour
8 g dry yeast (instant dry yeast) or 20 g fresh yeast
255 g Cold water
10 g salt
as needed: poppy seeds or other sprinkles

Method

Mix the dry ingredients in the mixing bowl.
Add the water - if using fresh yeast, dissolve it in the water first
Let the mixer run at low speed for a few minutes. Then increase to medium speed (or slightly below) for 12-14 minutes until the dough is shiny and has a temperature of 27-28°. The dough will be quite firm, as it should be. It will become softer when it has rested.
Take the dough out on the table and fold it up - that is, stretch it under itself a few times until you can feel it is tight on the surface. Leave it covered on the table to rest for 15-20 minutes.
Tighten the dough again and let it rest for another 15 minutes.
Spray a perforated baking tray with baking spray - or prepare a regular tray with baking paper.
Weigh the dough and divide by 8 so you know how big the pieces will be
Weigh the dough into equal pieces. Work up each lump of dough (as described above) before weighing out the next piece.
Once all pieces are weighed, roll them between the table and the palm of your hand with a hollowed hand, and so that you can feel yourself tightening them up in a sliding motion. Practice makes perfect.
Place a clean, wet cloth on one plate and poppy seeds (or other sprinkles) on another plate. Roll the top 2/3 of the rolls on the cloth, then in poppy seeds and place them on a perforated baking tray or on baking paper on a regular tray with plenty of space between them
RAISING WITH STEAM:
I rise the bread with steam. I place a container in the bottom of the kitchen sink, fill it with boiled water from the kettle and place a rack with the bread tin on top, I then cover it with a suitably sized plastic box to retain heat and moisture. I use a food-grade storage box from Jysk.
The rolls should rise with steam for 45 minutes.
BAKING WITH STEAM:
30 minutes before baking, turn on the oven to 250°, fan off. Place a small baking tray, preferably with granite chips or lava stones in the bottom.
Place the baking tray in the oven and pour 1 dl of boiling water into the roasting pan and quickly close the oven (watch out for steam! Wear an oven glove, for example).
If there is a vent on your oven, you can cover it with a tea towel.
Set the oven to 190° fan-assisted so that the steam is evenly distributed. The steam helps the bread to rise, makes it shiny and also improves the crust.
After 4 minutes, remove the small baking tray and continue baking. In my oven, which doesn't bake evenly, after another 7 minutes I turn the tray over so that the front side is facing backwards. Baking continues. In any case, you must let steam out of the oven, even if you don't turn the tray over. Do this a few times at 5-minute intervals. When the rolls are done baking, take them out and cool on a wire rack. In my oven, the total baking time (including steam) is 22 minutes.