my sister sent me these via insta. i managed to find the original poster
on you tube but unless you understand danish or have a handsome danish viking
neighbour better utilise google translate, lol. although on second thoughts a
handsome viking might come in handy! still it is worthwhile to watch her
demonstrate how she makes them. some time and effort and you will have a dozen
buns that will taste as delicious as they look.
this recipe requires a little patience, to make the mixture is easy
enough but you must put it in the refrigerator for at least 8 hours, better
still, make it the night before and bake them when you get home or wait for a
lazy sunday to fill your kitchen with the divine smell of freshly baked rolls.
also this is not a dough you can shape by hand, just slap it on to the
tray i used a large serving spoon and made 12 rolls baked in two batches. if you
follow this recipe to a t then you will be buttering them in no time.just a
word of warning... if you have teenage sons then best hide a few for later or
you will most likely never get to taste one, hee-hee...eli 6, isaac 2, moi
1...rest given away.
DANISH SEED BREAD ROLLS…
ingredients
10gms dry yeast
100 gms grated veggies…50 carrot/50 zucchini
300 gms Greek yoghurt
125 gms rolled oats
100 gms wholemeal plain flour
500ml cold water
500gms bread flour
200gms mixed seeds/kernels…i used pumpkin,
sunflower,
sesame and poppy
1 ½ tspns salt
method
place yeast, veggies, yoghurt, wholemeal flour,
salt, rolled oats and water into a bowl, mix thoroughly, add bread flour and
mix well. place bowl in fridge covered for at least 8 hours or better still
overnight.
ensure oven is heated to maximum temp 240-250 C.
line a tray with baking paper. when oven is
sufficiently heated, use a large serving spoon, like a salad server, dip in hot
water and place mounds of dough on tray. this mixture should make about 12, so
6 at a time on a large oven tray if you have a 900mm oven. place 100ml of water
in bottom tray or a cake tin on bottom shelf for steam and put buns in oven and
bake for 20 mins, place on cooling rack. bake the next 6 or place dough in
fridge and bake another batch the following day.
* I have discovered that mysecond batch needed some longer cooking time. After 20 mins check one of the rolls and if it is still slightly under cooked bake for qnother 5 mins.
