Norwegian Morning Rolls (rundstykker)

Morning rolls (rundstykker) are a popular breakfast item in Norway and Denmark. These yeasted rolls are pillowy and soft and have perfectly golden poppy seed crusts. They are perfect for breakfast and can be served with various accompaniments. In Norway and Denmark, they are typically eaten with fresh butter, cheese, and jam. These rolls are versatile, so they could easily be a side for your Thanksgiving meal or used for sandwiches.

We enjoyed our rolls with salted butter, pear jam, raspberry jam, and gjetost (Norwegian brown cheese). Try these out, and let me know what you think!

For tips on making these buns ahead of time, check out step #5 in the method.

Prep Time: 10 minutes | Cook Time: about 2 hours (includes rise time)

Yields: 8 buns

Ingredients:

• 1 1/4 cup whole milk

• 1 1/2 tsp active dry yeast

• 1 1/2 tsp cane sugar

• 3 1/3 cups all-purpose flour

• 1 tsp kosher salt (like Diamond Crystal)

• 2 tbsp butter, melted

• 1 egg + 1 tbsp milk for egg wash

• 2 tbsp poppy seeds

Method:

1. Warm your milk on the stove or in a microwave-safe bowl in 30-second intervals until it reaches 110°F. If it becomes hotter than this, wait until it cools to 110°F, as this will kill your yeast.

2. In the bowl of a stand mixer with the dough hook attached, add the dry active yeast and sugar. Stir to combine. Pour in the warm milk and gently stir to combine everything. Let this sit for 5 minutes or until it is nice and foamy.

3. Once your yeasted milk is foamy, add the flour, salt, and melted butter. Mix gently with a wooden spoon until barely incorporated. Then, knead on medium-low for 12 minutes or until the dough is smooth and elastic. It will look very sticky when you first start kneading, but it will come together well at the end. It will feel a little sticky to the touch, but it should look smooth and feel elastic.

4. Shape your dough into a ball, place it in a well-oiled bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour or until it is doubled in size. This time varies depending on the heat and humidity of your home.

5. Once it has risen, punch the dough down gently to release any air bubbles. Divide the dough into 8 equal buns and place on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rest for 30 minutes. TIP: What I prefer to do is wrap the buns in plastic wrap, place them in the fridge overnight, and bring them out in the morning for about an hour to come to room temperature before baking. This saves me time, so I don’t have to do all of the work in the morning.

6. Preheat your oven to 400°F.

7. To make an egg wash, whisk 1 egg and 1 tbsp of whole milk together in a bowl. Gently brush the egg wash onto each bun. Sprinkle each bun with poppy seeds. Use as few or as many as you like. I prefer about 1/2 tsp on each bun. Use a sharp knife to create a small cross on top of each bun.

8. Bake for 20-25 minutes, or until the buns are golden brown and have an internal temperature of 205°F. Transfer to a wire rack promptly and let cool for 10 minutes. Serve and enjoy with your favorite accompaniments! These are best eaten the day of, but they can be stored in an airtight container for up to 2 days.