Danish Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour
- 1 pack dry yeast
- 250 ml milk
- 1 teaspoon honey
- 25 g butter
- 1 egg (s)
- 1 pinch (s) salt
- 125 g butter, to roll out
- Grains, e.g. sesame
Print Recipe
Pin Recipe Instructions
- Dissolve dry yeast in milk and then knead with flour and honey until a smooth dough is formed. Gradually add the butter in flakes. Add salt and half an egg and knead for approx. 5 minutes on a low level.
- Roll the yeast loaf in flour, wrap in cling film and place in the refrigerator for 30 minutes.
- Roll out the cool butter in cling film with a rolling pin so that you can later place it on 2/3 of the rolled out dough.
- After 30 minutes, roll out the dough into a rectangle and place the butter on two thirds of the dough.
- Now place the last third without butter in the middle third and do the same with the first third.
- Roll out the dough larger and larger and fold it up a few more times. Then put them back in the refrigerator for about 30 minutes.
- Whisk half the egg with the salt and, after 30 minutes, spread it on the top half of the dough and sprinkle the grains over it.
- Now divide and place on the lowest rack in the oven at 180 degrees for about 10-15 minutes and bake until golden brown.
- Tip: They are also great for freezing!
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