Sweet • Sour • Savory

Food blog on scandinavian style food done right.

The Quest for the Danish Morning Rolls

Brunch, Breakfast, BreadTove Balle-Pedersen1 Comment
Morning Rolls

Morning Rolls

I love the Danish morning rolls, aka rundstykker. But event though it's a really simple roll, it's very hard to get just right. They need to have a thin hard crust with a really light crumb, with no chewiness. Apparently this s very hard to obtain for normal people in a normal oven, without steam. 

There are many ways to try to get steam in your oven. Here is a few methods.

  • Put a baking pan on the bottom rack and fill it with pebbles or a large stainless steel chain, and preheat the oven with this in the oven. When you put your bread or rolls into the oven, splash ½ cup hot water on the rocks/chain and close the door quickly. This will build up enough steam to help with the oven-spring/the rise of the dough, before the crust hardens in the heat. 
  • Place 2-3 soaking wet kitchen towels on a baking pan on the bottom rack, while preheating the oven, and for the first 5-8 minutes of the baking time, and then remove the pan with the towels. Be careful opening the oven the steam will burn you, so stay clear of the oven-opening.
  • The simplest way is to spray some hot water into the oven, but this might not be enough to  give a perfect oven-spring.

This is my first version of Danish Morning Rolls. I did get the crumb, that I wanted, but I would still like it to be lighter. The crust was almost right, but it needs to stay crisp and be a bit thicker.

Even though these rolls didn't hit the mark as real Danish morning rolls, they are actually very good.

Makes 10-12 rolls


  • 4 g dry yeast
  • 250 ml water, finger warm
  • ½ teaspoon sugar
  • 100 ml  plain yoghurt 
  • 300 g bread flour
  • 225 g all-purpose flour

Egg wash:

  • 1 egg white
  • *½ cup cold water


Dissolve the yeast in the water, add the sugar, and let the yeast wake up, and start to foam, takes about 5 minutes. Mix in the yoghurt and both flours. Knead the dough for about 10 minutes in a stand mixer. You want a strong gluten structure. Cover the bowl, and let the dough rise in the refrigerator overnight. 

Pour the dough out on a lightly floured surface. Divide the dough in 10-12 and roll them into balls. Place 6 dough-balls on each parchment paper lined baking sheet. Let the rolls rise for 20 minutes.

Preheat the oven to 450℉ (250℃).

Whisk the egg white with the cold water to make a foam. Use the foam to brush onto the rolls. If you like sprinkles on your rolls, do that now. Cut a fairly deep slit in the roll. (I forgot that, but it will give the roll room for the oven spring.)

Place 2-3 soaking clean wet kitchen towels on a baking pan on the bottom rack, while preheating the oven, this will make the steam. Bake the rolls for 20-25 minutes until deep golden brown. Remove the baking pan with the towels after the first 5-8 minutes.

Let the rolls cool completely.

Serve the rolls with butter, cheese or jam.