Love poppy seeds and bread? Then Danish Breakfast Buns (Rundstykker) is 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 homemade breakfast rolls!
(*This post contains some affiliate links)
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 them with cheese as an appetizer, or with some salami or ham for snacks. If you have leftovers, heating them in the microwave for a few seconds will do the trick.
WHAT YOU NEED TO MAKE THIS BREAKFAST BUNS RECIPE
DO I NEED TO USE A SPECIAL TYPE OF FLOUR?
You can use either all-purpose flour or bread flour — both would give you great results.
I had tried both, sometimes even a combination, and not a single complaint.
SALT! You also need a teaspoon of salt for this recipe. Apologies that it’s not in the photo above. 🙂
HOW TO MAKE DANISH BREAKFAST BUNS – Step by Step
Start by combining lukewarm milk with yeast and set aside until foamy (photo 1).
In a mixing bowl, mix and combine flour, sugar, and salt. Add the yeast mixture and melted butter (photo 2).
Mix everything until it forms into a dough. If you are using a stand mixer, continue mixing until you get a smooth dough (photo 3).
You can also do the kneading manually if you don’t have a stand mixer. Place the smooth dough in a bowl and cover with a clean kitchen towel. Set aside.
Uncover and take the dough out of the bowl once it has doubled its size (photo 4).
Divide the dough into twelve equal portions and form a ball with each part. Place these rolls on top of a baking tray lined with a baking sheet. Keep some distance between each roll (photo 5).
Cover rolls with a clean kitchen towel and set aside until they become quite puffy (generally takes at least thirty minutes).
Preheat your oven to 200°C (375°F).
Uncover the rolls, brush each with the beaten egg, sprinkle with poppy seeds, and then cut on top with a knife (photo 6).
Place the baking tray in the oven for 25 to 30 minutes or until the buns turned golden. Serve.
TOP TIPS FOR MAKING HOMEMADE BREAKFAST ROLLS
- 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.
- Brush the buns with egg first before sprinkling with poppy seeds. The egg helps in making the seeds stick to the dough.
- To make hamburger buns out of this breakfast buns recipe, cut the dough into 6 or 8 portions instead of 12 — works great with this other Nordic dish (Swedish Salmon Burger with Lemon Yogurt Sauce).
FOR OTHER BREAD ROLLS OR BUNS RECIPES, CHECK OUT MY OTHER POSTS –
- Finnish Carrot Bread Rolls
- Filipino Bread Rolls (Pandesal)
- Sicilian Brioche
- Tuscan Rosemary and Raisin Buns
OR GO STRAIGHT TO MY BREAD COLLECTION TO SEE MORE EASY BREAD RECIPES!
Danish Breakfast Buns (Rundstykker)
- 1 & 1/4 cup milk, warm
- 1 & 1/2 tbsp yeast
- 2 & 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp unsalted butter, melted
- 1 egg, beaten (for egg wash)
- poppy seeds
- Combine warm milk and yeast in a bowl. Mix and set aside until it gets foamy.
- In a mixer bowl, combine flour, salt and sugar. Mix.
- Add yeast mixture and melted butter. Mix until you get a smooth dough.
- Place dough in an oiled bowl and cover with a clean kitchen towel. Set aside until it has doubled in size.
- Divide the dough into 12 equal portions and shape each portion into a ball.
- Preheat oven to 200°C (375°F).
- Brush each bun with beaten egg. Sprinkle with poppy seeds and make the cut on top with a sharp blade or knife.
- Place in the oven for 25 to 30 minutes or until the buns have turned golden in color.
- All-purpose or bread flour, or a combination of both types can be used for this recipe.
- Make sure you are using a sharp knife or blade to make the cuts on top of the rolls. It makes it easier, without the whole roll sticking to the blade.
- Brush each roll with the egg first before sprinkling the poppy seeds. The egg helps in making the seeds stick to the dough.
- Should you decide to make hamburger buns with this recipe, divide the dough into 6 or 8 portions instead of 12.