Morgenbirkes – Danish Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 ml milk
- 1 cube yeast
- 300 grams flour
- 100 g butter or mararine
- 1 tablespoon sugar
- 0.5 teaspoon ½ salt
- 1 egg (s)
Also:
- 1 egg (s)
- blue poppy
Print Recipe
Pin Recipe Instructions
- Put cold milk in a bowl and dissolve the yeast in it. Add the remaining ingredients and knead everything into a non-slip dough. Possibly knead in a little more flour, the dough should not stick. Cover and let rest for approx. 15 minutes.
- Divide the dough in two. Roll out each part on a floured work surface into a rectangle of 30 x 20 cm. Whisk the egg and brush the surface with it. Fold in the dough from the long side to the middle, then pull the second long side towards the middle and place it on top. Turn the dough over, straighten the edges. Now cut the dough into 6 or 8 evenly sized pieces and brush with the beaten egg. Put the poppy seeds in a plate and dip the rolls with the coated side in the poppy seeds. Place the rolls on a baking sheet lined with baking paper and let rise for 30 minutes.
- Bake in an oven preheated to 220 degrees for 15-17 minutes.
- Tip: The rolls can also be baked well in advance. Then bake for 10 - 12 minutes at 225 degrees and freeze lukewarm. To bake up the frozen rolls, bake them at 220 degrees for 5 - 6 minutes, leave to rest for 5 minutes, then serve.
- Instead of blue poppy seeds, you can also choose white poppy seeds, sesame seeds or other grains. Just coated with egg, they are also very tasty.
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