Rundstykker/Danish Breakfast Buns/Eggless Danish Bread Rolls

I cant imagine a breakfast without breads, that too freshly baked homemade breads are seriously a blessing when you prepare your brunch or breakfast especially on weekends. When i picked International breakfasts as theme for this week's Mega marathon, i immediately looked for a popular bread from European countries. And this Danish breakfast buns tempted me a lot to give a try as i love to bake breads at home. I grabbed this Rundstykker from My Danish Kitchen, seriously i love this blog as this space is full of Ultimate Danish dishes. I have already tried couple of Danish dishes from the space, hence i couldnt stop myself to bake this cuties to go under the theme am running for this whole week.

These breakfast buns calls for butter,milk and no egg is needed to prepare the dough, obviously these Rundstykker came out extremely soft and dangerously addictive to enjoy with some salted butter and jam. But kids enjoyed thoroughly this breakfast buns with their all time favourite Nutella. Poppyseeds on the topping brings the nuttiness to this soft breakfast rolls. With easy ingredients, these Rundstykker is one of the most popular bread buns sold in every single bakery in Denmark. Rundstykker means 'Round pieces'. I simply enjoyed baking these buttery buns and trust me i dont even know how to explain the aroma of this freshly baked buns, yes the aroma of this baked buns are just amazing. The original recipe went for egg wash before baking this bread, but i skipped egg wash and went with a simple milk wash. Hence these buns are completely egg free.

               

Recipe Source: Here
3+1/2cups Bread flour
1tbsp Instant yeast
25grs Butter
1+1/2cup Milk
1tsp Salt
Black poppy seeds
Milk for brushing

Melt the butter and add the milk, put off the stove.

In a bowl, take the flour and salt, once the milk-buttermixture turns warm, add the instant yeast, give a mix.

Pour this mixture to the flour, knead everything well, add water if needed.

Knead for 5-6mitrth a towel.

Arrange it in a warm place and let it sit for an hour or two.

Once the dough doubled their volume, punch down and drop it on a surface, divide the dough into three.

Now divide again each portion as 4 equal balls. Knead each balls and roll them as a round shaped bread rolls. Drop them on a baking tray lined with baking sheet.

Cover the rolled balls with a clean, dry tea towel and allow to rise in a warm place for 30 minutes.

Preheat oven to 350F.

Using a sharp knife, cut a slit in the top of each dough ball, brush the top generously with milk and sprinkle poppy seeds.

Bake for 20-25 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up