Rundstykker - Danish breakfast Rolls.

Fresh from the oven

Danish breakfast rolls "rundstykker" has been a challenge for any home-baker for years. It is almost impossible to copy the professional bakeries on this particular bread.
The inside of the bread should be very fluffy and soft and the crust should be thin and very crisp.
First of all the bakeries has steam-ovens were they will add steam during the baking process.
Secondly they use S500 (baking enzyme) which is hard to get for the home-baker.
Thirdly - Now a days the industrial bakery use a factory pre-mixed flour were they just add certain amount of water...

Let's see what we can do to get close to these professional breakfast buns and still call them homemade with "good old fashioned" craftsmanship or what I call "Old school baking"...

It is possible to purchase a home steam-oven. They are extremely expensive and the product are very limited. Therefore, we need to produce our own steam during this process.

S500 is not available for public, at least not in the Philippine. We are therefore going to use a substitute "diastatic baking powder". This product is available and known as "Dry Malt Diastatic baking Powder". It's available in a wheat and even a rice variety as well, but it's harder to find and doesn't work any better. What this do to the dough during the rising process is like steroids for an athlete.

So, let's start baking "Old School"

  • 1000 g water
  • 1740 g wheat flour
  • 70 g yeast (3 tbsp dry)
  • 35 g salt
  • 15 g diastatic baking powder (malt)
  • poppy seed
  • (There is no oil, butter, egg or sugar in this recipe).


Mix 200 g water with 200 g flour + 1tbsp yeast.
Let it rest for at least 4 hours or better overnight in refrigerator.
This is called the sponge and serve as “a kind” of sour dough.

Next morning add all the remaining ingredients together with the sponge and mix 5 min slow speed then 5-8 min medium speed.

Let the finished dough rest for half an hour or so until double size.

Weigh the rolls to 64 g.

Fold them like buns.

Brush them with water and dip them in poppy seed.*

Let them rise for about 40 min on baking trey, covered with a damped cloth.

Pre-heat the oven to 250C. (hot air) then place the buns in the oven.

Switch off the hot air and give them 2 dl steam **

Wait 1 minute to turn on the hot air again.

Turn the oven to 210C. and let them bake for about 15 min. 

*) You can substitude poppy seed with e.g sesame, nigella or flax seed

**) Place a stainless baking pan in the bottom of the oven when start pre-heating. Then pour 2 dl water in the very hot baking pan (Careful as it will produce a lot of steam) close the oven door immediately.

  • Elastic dough

  • Ready for oven

  • Freshly Baked