Norway · 100 min · Vegetarian · Baking · For confident cooks
Rundstykker
In German: Brötchen · In English: Bread rolls
For 12 servings · US units
Soft Nordic bread rolls, topped with rolled oats, poppy seeds or sesame seeds if you like
Rundstykker are plain bread rolls from the Nordic kitchen, made from flour, water, yeast, salt and a little time. You can knead them and have them ready in just over an hour and a half, or skip the kneading and let them rise overnight. Rolled oats, poppy seeds or sesame seeds give them some bite, and they suit the table all year round.
Ingredients
- 15¾ ozwheat flourplus extra for dusting the work surface
- 1⅔ cupswatercold for the overnight rise, lukewarm for kneaded dough
- 1 tspsalt
- 1 ozfor the no-knead overnight dough only about 1/4 tsp dry yeastFresh baker's yeast pressed into a moist block, used to leaven doughs such as bread, cinnamon buns or braided loaves.Substitute: Dried yeast is a good substitute at about one third of the weight, roughly 7 g dried yeast for 21 g fresh. The flavour and the result barely change.Read more
- 2 tbspOilworked into the kneaded dough
- 3½ ozrolled oatsin the dough and for sprinkling on top (optional)
- 1eggin the dough (optional)
- 2 tbsppoppy seedsfor topping (optional)
- 1 tbspsesame seedsfor topping (optional)
- 8¾ ozbreadcrumbsfrom dry leftover bread, replaces part of the flour (optional)
Method
- In a bowl, mix the flour, salt and crumbled fresh yeast, then add lukewarm water and the oil. If you're using rolled oats or an egg, add them to the dough now as well. If you're using breadcrumbs, use them in place of part of the flour (up to half) and add them now.
- Knead the dough for 5–8 minutes until smooth, then cover and leave it somewhere warm to rise for about 30 minutes.
- Turn the dough out onto a floured work surface and knead it briefly.
- Divide the dough into 12 equal pieces and shape them into balls, or simply cut them off with a scraper.
- Set the rolls well apart on a baking sheet lined with baking paper, cover and leave to rise until roughly doubled in size. Meanwhile, heat the oven to 220–465 °F.
- Brush the rundstykker with water and sprinkle with rolled oats, poppy seeds or sesame seeds.
- Bake in the hot oven for 10–18 minutes, depending on the size of the rolls and the temperature.
- Leave the rundstykker to cool on a wire rack.
Tips and variations
No-knead version: briefly stir the flour and salt with cold water and only about 1/4 tsp dry yeast, cover and leave at room temperature for 10–18 hours; then fold the dough, cut it into pieces, place them straight on the baking sheet and put them into a cold oven – bake at 200 °C for about 30 minutes. Dry leftover bread can be turned into breadcrumbs and used in place of up to half the flour. Other variations: with a starter dough made the day before, an egg and poppy seeds on top, baked with steam, or gluten-free with milk, egg, grated cheese, apple, psyllium husk and cardamom. They're best eaten fresh off the rack.
Allergens
Contains: Cereals containing gluten
May contain if you use the optional ingredients: Eggs, Sesame
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
