Morgenbirkes – Danish breakfast rolls

Ingredients for 1 servings:

• 100 ml milk
• 1 cube of fresh yeast
• 300 g flour
• 100 g butter or margarine
• 1 tbsp sugar
• ½ tsp salt
• 1 egg(s)
• 1 egg(s)
• n. B. Blue poppy

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 17 minutes

makes 12 – 16 rolls

Pour the cold milk into a bowl and dissolve the yeast in it. Add the remaining ingredients and knead everything into a firm dough. Add a little more flour if necessary; the dough should not be sticky. Cover the dough and let it rest for about 15 minutes. Divide the dough into two pieces. Roll each piece out on a floured surface into a rectangle measuring 30 x 20 cm. Beat the egg and brush the surface with it. Fold the dough in from the long side to the center, then pull the other long side to the center and fold it over. Turn the dough over and straighten the edges. Cut the dough into 6 or 8 even-sized pieces and brush each with beaten egg. Place the poppy seeds on a plate and dip the rolls, coated side down, into the poppy seeds. Place the rolls on a baking sheet lined with baking paper and let them rise for 30 minutes. Bake the rolls in an oven preheated to 220°C (top/bottom heat) for 15-17 minutes. Tip: These rolls are also great to bake in advance. Bake for 10-12 minutes at 225°C (top/bottom heat) and freeze while lukewarm. To reheat, bake the frozen rolls at 220°C (425°F) for 5-6 minutes, let them rest for 5 minutes, and then serve. Instead of blue poppy seeds, you can also use white poppy seeds, sesame seeds, or other seeds. They’re also delicious simply brushed with egg.