Rundstykker from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

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Notes about this recipe

  • Eat Your Books

    This bread is a two-day process.

  • Rutabaga on October 20, 2017

    Important note: I discovered an error in the Imperial measurements in this recipe. It called for 2/3 cup melted butter, or else 75 grams. Well, 75 grams is only about 1/3 cup. I figured 75 grams was correct, and the rolls turned out just fine. These are good all-purpose rolls. The small amount of rye flour gives them a hint of heartiness, but they still have a soft crumb encased is a lightly crisp crust. I like them topped with poppy seeds, but left about half of them plain for my children, who prefer seedless buns. As usual, I made the dough in the morning (after letting the rye mixture sit overnight), then put it in the refrigerator for a slow rise during the workday. You can serve them with almost any meal.

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