Warm wheat rolls. The classic we Danes eat the day before St. Prayer Day.
Recipe for warm wheat rolls
Hot wheat buns. The classic we Danes eat the day before Great Prayer Day.
Read the history behind hot wheat buns and lots of recipes here.
Servings: Pcs
Warm wheat rolls
Warm wheat rolls. The classic we Danes eat the day before St. Prayer Day.
Ingredients
- 15 gram Yeast
- 2 Egg
- 55 gram Butter Room temperature
- 55 gram Sugar
- 10 gram Coarse salt
- 700 gram Wheat Flour
- 1.75 dl Water Cold
- 1.75 dl Whole Milk Cold
Instructions
- Put all the ingredients into a mixing bowl and mix it all well together on a stand mixer for about 10 minutes at medium speed.
- Turn the dough out onto the table and knead the dough for 2-3 minutes. The dough should be light, smooth, and lovely without sticking to the fingers.
- Put the dough back into the bowl and let it rise warmly under a shower cap or plastic wrap for 30 minutes.
- Turn the dough out onto the table and divide the dough into 15 equal parts. I always weigh the dough to make sure to get equally sized rolls. My dough weighed 1300 grams, so my rolls weigh 86 grams each.
- Roll each piece of dough into a tight ball and place the balls on a baking sheet lined with parchment paper. Place the balls about 5 cm apart, giving them room to grow together.
- Let the rolls rise again for 2-3 hours under a tea towel until they have doubled in size.
- Bake the rolls in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) with fan for 15-20 minutes.
- Let the rolls cool on a wire rack.