Love poppy seeds and bread? Then these Danish Breakfast Buns (Rundstykker) are perfect for you. Homemade bread that’s soft, delicious, and not too buttery or sweet — you will surely be a fan once you’ve tried these easy breakfast rolls!
Don’t be fooled by the name of this bread – you can enjoy them any time of the day, not just breakfast.
You can eat these Danish breakfast buns with cheese as an appetizer or with salami and ham for snacks.
If you have leftovers, heating your rundstykker in the microwave for a few seconds will do the trick.
IF YOU WANT MORE CLASSIC DANISH RECIPES, YOU WILL LIKE THESE POSTS!
Ingredients
- Flour – you only need all-purpose flour for making rundstykker.
- Yeast – I always use active dry yeast for these buns.
- Butter – melted.
- Salt – just use what you have on hand.
- Sugar – regular, granulated white sugar is perfect for rundstykker.
- Milk – whole cream milk, and warm (not boiling!).
- Egg – beaten, and you only need it for brushing the breakfast buns before baking, not in making the dough.
- Poppy seeds – sprinkle as much as you want on top of your rundstykker.
Preparation
Start making Danish breakfast buns by combining yeast with warm milk, then set aside.
Mix flour, sugar, and salt in a large mixing bowl (or stand mixer bowl).
Add the melted butter.
Once the yeast is ready, pour the milk and yeast mixture into the bowl.
Mix, then knead until you get a smooth dough.
Place the dough for the breakfast buns in an oiled bowl.
Cover with a clean kitchen towel and set aside until it doubles — typically sixty to ninety minutes.
Transfer the dough to a countertop.
Divide it into twelve portions.
Form each portion into a ball, then place it on top of a baking tray lined with parchment paper — with enough distance in between.
Cover with a kitchen towel and set aside until it puffs up — generally takes thirty to forty-five minutes.
Preheat your oven to 200°C (375°F).
Brush the breakfast buns with the beaten egg.
Sprinkle poppy seeds, then cut the top of each bun.
Place the tray of rundstykker in the oven for twenty to twenty-five minutes or until they turn golden.
Transfer them to a cooling rack and let them cool for a few minutes.
Your Danish breakfast buns are now ready!
Helpful tips
- It’s not a sticky dough, so you can easily knead it manually — using a stand mixer is not required for making rundstykker.
- For a precise and identical bun size, use a weighing scale to divide the rundstykker dough into portions.
- Use a sharp knife or blade when cutting the top of the rolls. It will prevent the whole bun from rolling with the knife and ending up misshapen.
Recipe variation
- Bread flour. Feel free to use bread flour if that’s what you have. However, add more milk (or water) because bread flour will need more moisture.
- Bigger portions. If you want your Danish breakfast buns to be bigger, divide the dough into ten or eight parts. You might need to adjust the cooking time by a couple of minutes — so keep an eye on it.
Can you already smell them from the oven? 😉
Try this breakfast buns recipe one of these days and let me know — yum!
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📖 Recipe
Danish Breakfast Buns Recipe (Rundstykker)
Equipment
Ingredients
- 1 & 1/4 cups milk, warm
- 1 & 1/2 teaspoons yeast
- 2 & 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons butter, melted
- 2 to 3 teaspoons poppy seeds
- egg, beaten (for brushing)
Instructions
- Combine yeast with warm milk and set aside until foamy.
- Mix flour, sugar, and salt in a large bowl (or stand mixer bowl).
- Add the melted butter.
- Once the yeast is ready, pour the milk and yeast into the bowl.
- Mix, then knead until you get a smooth dough.
- Place the dough for the breakfast buns in an oiled bowl.
- Cover with a clean kitchen towel and set aside until it doubles — typically 60 to 90 minutes.
- Transfer the dough to a countertop and divide it into 12 parts.
- Form each portion into a ball, then place it on top of a baking tray lined with parchment paper — with enough distance in between.
- Cover with a kitchen towel and set aside until it puffs up — generally takes 30 to 45 minutes.
- Preheat your oven to 200°C (375°F).
- Brush the breakfast buns with the beaten egg.
- Sprinkle poppy seeds, then cut the top of each bun.
- Place the tray of rundstykker in the oven for 20 to 25 minutes or until they turn golden.
- Transfer them to a cooling rack and let them cool for a few minutes.
- Your Danish breakfast buns are now ready — enjoy!
Notes
- Cook’s Tip #1: To get a more precise and identical bun size, use a weighing scale to divide the rundstykker dough into portions.
- Cook’s Tip #2: Use a sharp knife or blade when cutting the top of the rolls. It will prevent the whole bun from rolling with the knife and ending up misshapen.
Klaus klausen
I have made these four times now have not been disappointed once I-came to Canada at age 12 I can still remember going to our local bake shop on Saturday mornings for fresh bread and rolls. I mix the dough in a bread machine, and bake them in my Air Fryer it takes less time to bake 325 for about 9 minutes and then 300 for another 9 minutes
Neriz
Thank you so much for your comment Klaus! And for letting us know how it went using your bread machine and air fryer — really appreciate these additional information. 🙂