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Danish Morning Buns - brusebadsboller

Breakfast, BreadTove Balle-Pedersen4 Comments
Danish Morning buns  with cheese and jam. Brusebadsboller med ost og marmelade.

Danish Morning buns  with cheese and jam. Brusebadsboller med ost og marmelade.

Most danes love to eat fresh baked buns with butter and cheese in the morning.  In my home we would have bread or oats with milk as breakfast during the weekdays. In the weekends we would have homemade bread or freshly made bread or morning buns (rundstykker) from the local bakery. I loved my moms homemade bread, but I could never have it straight from the oven, because it had to rise twice and it had to be baked. But these morning buns, are perfect. You mix them up at night, set to rise overnight in the refrigerator  and baked in the morning. The easy way to warm fresh made morning buns for breakfast. In danish the morning rolls are called brusebadsboller, or shower buns, because you can bake them, while you take your morning shower.

Makes 18


  • 615 g all-purpose flour
  • 85 g flax seeds
  • 150 g quick oats
  • 700 g water
  • 7 g (1 pack fleischmann's) dry yeast
  • 1 tablespoon honey
  • 1 tablespoon salt
  • 3 tablespoons canola oil


  • poppy seeds or
  • sesame seeds


At night:

Mix cold water, salt, honey, oats flax seeds and oil in a bowl. Add the dry yeast and add the flour a little at a time until you have a soft paste-like dough. Cover the bowl with plastic wrap and set to rise in the refrigerator overnight.

Next morning:

Take the dough out of the refrigerator. Using a ice cream scoop or two spoons shape 9 buns onto two parchment lined baking sheet. Let the dough rest while you preheat the oven to 430℉ (220℃).

Sprinkle with poppy seeds before baking.  

Bake the buns for about 18- 20 minutes or until they are golden brown. You can check whether your bread or buns are done, by gently tapping the bottom of them. If  they sound hollow - they are done.