Rundstykker – Danish Breakfast Buns

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Rundstykker – Danish Breakfast Buns

March 5, 2012 by mydanishkitchen

Rundstykker

Rundstykker is a Danish breakfast buns and literally means “round pieces”. They are immensely popular, and dare I say, sold in every single bakery in Denmark. When I was younger and lived at home, my Dad would always get up early on the weekends, jump on his bicycle and ride to the baker to pick up some fresh Rundstykker. We would eat them with jam, cheese, honey or Nutella and they were wonderful.

Rundstykker

Living away from Denmark I only got to eat Rundstykker when I was home visiting. But why not make them myself? It turns out that they are fairly easy to make and the aroma of fresh baked bread on a weekend morning is simply just amazing. I will eat them warm right out of the oven or cooled off, either way, they are delicious and brings back memories of distant weekend mornings at home.

Rundstykker – 12 servings

Ingredients:

25 grams butter (3/4 ounces)

3 deciliter milk (11 ounces)

4 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

400 grams flour (14 ounces)

1 teaspoon salt

poppy seeds

1 beaten egg for brushing

Directions:

Add butter to a small saucepan and melt over low heat, add milk and heat until between 100-110 degrees F (37 – 43 degrees C). Sprinkle the active dry yeast over the warm milk and let sit for 10 minutes.

Mix together flour and salt in a bowl. Pour milk/yeast mixture into the bowl of stand mixer fitted with the hook attachment. Starting on low, add the flour in increments. (If dough is still sticky after all the flour has been added, you can add a little extra flour until dough is no longer sticky). When all flour has been added, mix on medium speed for 10 minutes. (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand). Place dough in a bowl and cover with clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes.

Line two baking sheets with parchment paper and set aside. Pour dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Then divide each of these portions into 4 equal parts for a grand total of 12 small pieces. Roll each piece of dough into a small dough ball, place 6 dough balls on each baking sheet. Cover each baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30 minutes.

Preheat oven to 440 degrees F (230 degrees C). After the dough balls have finished rising, brush with beaten egg and sprinkle with poppy seeds. For additional decoration, using a sharp knife, cut a slit in the top of each dough ball. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping. Enjoy!

This post has been submitted to YeastSpotting.

Source: adapted from Kvalimad.dk

Posted in Bread, Breakfast, Danish | Tagged baked, bread, breakfast, buns, Danish, dansk, pastry, rundstykker, yeast, Yeastspotting | 28 Comments

28 Responses

on November 22, 2015 at 12:01 Maren Lauder

Do they freeze well? I plan on making some on Thanksgiving because it is my Mom’s 96 birthday and she keeps asking for Rundstykker – we’re also having rigtige Dansk flaeskesteg from Skandinavian Butik in Norwalk CT, med rodkaal og brunede kartofler – guf guf. But I would like to put the rest in the deep freeze for Christmas morning. FYI to the followers, the tebirkes recipe is really good too.
- on November 23, 2015 at 06:33 mydanishkitchen
  
  Hi Maren, I have successfully frozen other doughs but not this particular one. If you try it allow frozen buns to defrost in refrigerator for 24 hours and then give ample time to come to room temperature and rise before baking. Have a wonderful Thanksgiving.
on July 1, 2015 at 08:43 john

I want to make them for my visiting Danish niece. Do I use all purpose flour or bread flour? Thanks
- on July 1, 2015 at 13:10 mydanishkitchen
  
  I used all-purpose flour. Hope she likes them.
on April 23, 2012 at 21:51 Helle

Love your blog. I am from Danmark but live in Canada. I am always on the hunt for true Danish recipes. These fit the bill perfectly. I have baked these twice. Once with salted butter and once with unsalted. My husband I both preferred the unsalted butter version…..Helle
- on April 24, 2012 at 05:01 mydanishkitchen
  
  I am so glad that you are enjoying the Rundstykker Helle.
on April 20, 2012 at 11:08 Camilla

I absolutely have to bake these this weekend. My mother is Danish (from Aarhus) and these rolls were all part and parcel of my regular childhood visits to Denmark to see my Mormor and Morfar. I also miss remoulade and salmiake licourice and like you I absolutely love marcipan. I have just started a blog at fabfood4all.co.uk, but I’m loving yours, keep up the good work.
on March 26, 2012 at 13:20 Winnie

These buns are just perfect looking
I specialized in baking challah (Jewish bread) and I just love these buns.

Thank you for your visit at my blog, By returning the visit I found your very interesting blog.
I’m your new follower now 🙂
on March 17, 2012 at 10:17 Anita

Just made these this morning for my Danish husband! So good! Thanks for the recipe!
- on March 17, 2012 at 10:57 mydanishkitchen
  
  Anita, I am so glad you liked them 🙂
on March 12, 2012 at 10:37 Viviane Rosa Guimaraes

Hej Gitte. Jeg hedder Viviane og jeg bor i dit hjemmeland Danmark. Jeg bor i Viborg. Du har en flot site (blog) og du laver lækre opskrifter. Tillykke!!!

Viviane Delani Blog: Aprendendo muito a cada dia!!! (http://vrgdl.blogspot.com/)
- on March 12, 2012 at 11:07 mydanishkitchen
  
  Hej Viviane. Viborg er jo en dejlig by, der gik vi normalt på shopping da jeg boede derhjemme. Tak og i lige måde, din blog er også rigtig flot! 🙂
on March 12, 2012 at 02:28 ATasteOfMadness

This looks so great! Thank you for sharing!
on March 11, 2012 at 10:05 Winnie

Perfect looking buns!
They look soooooooooooooooo delicious that I wish I could grab one right now
on March 10, 2012 at 06:19 Heide

Thank you for the lovely recipe. When I first returned to Japan from Copenhagen, I was so desperate for sifts rod, friends mailed me the flour, as it is a light rye flour specific to the region. Your memory of your father on his bicycle brought back the similar memory of Sunday’s on my bicycle .
- on March 10, 2012 at 06:44 mydanishkitchen
  
  Isn’t it funny how baked goods bring back memories, it takes me right back in time 🙂
on March 9, 2012 at 12:45 Sid's cooking again...

I remember them so well, thanks so much for sharing the recipe. When I lived in Denmark, my uncle would order some on weekends and the baker would deliver them fresh, sometimes still warm. Now I have to go and eat something. I miss sigtebrod as well, sigh.
- on March 9, 2012 at 19:49 mydanishkitchen
  
  There is a another oldie but goodie, Sigtebrød
on March 8, 2012 at 20:42 Julie M.

What a beautiful batch of rolls you baked up! I love that golden brown egg washed top; it make me want to grab one through the screen and eat it right here and now. Thanks for the delicious recipe inspiration!
on March 7, 2012 at 13:06 Claudie

I find that the bread we’ve eaten back at home is always one of our strongest memories. Sure, many times, there’ve been recipes I hadn’t considered making and then, one day, I would realize, “Oh, actually, why don’t I make this myself?”, but bread is very special. It’s the kind of food you’ll eat right away, even if it’s too hot and you know you’ll burn your tongue 🙂
I will absolutely try this recipe by the way, as those little buns you’ve made look sooo incredibly amazing and tasty.
on March 7, 2012 at 12:43 Tes

What a great breakfast to start the day. The bun looks so perfect and yummy 🙂
on March 7, 2012 at 07:18 Tina@flourtrader

These rolls have all the qualities I look for-fluffy on the inside and toasty on the outside-yum! Your family was lucky to have a bakery so close back then. However, now you can skip the trip and make these gems at home-saving this recipe!
on March 6, 2012 at 20:59 beti

they sound great with nutella! I’m a big fan of making my own bread, so I’m lucky to stumble with this recipe these danish buns look amazing
- on March 7, 2012 at 04:44 mydanishkitchen
  
  They would be perfect with Nutella, making me hungry 🙂
on March 6, 2012 at 00:03 PolaM

I love this kind of rolls and never bake them because I’m afraid of eating them all in one go…
on March 5, 2012 at 13:56 Mette

Thank you Thank You Thank you,,, Oh The memories,,,,,,,
- on March 5, 2012 at 15:54 mydanishkitchen
  
  I know, right! 🙂
  - on March 6, 2012 at 21:02 Mette
    
    It was not my Dad that used to get them from the Baker but me on the way home from Swimming,,,,, along with a few Horn & Tebirkies…. How I have to bake,,, Again