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
- 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.