A classic roll to have in the morning. Rundstykker brings back happy Sunday morning memories of my father bringing home rundstykker from the bakery!
- 1 1/2 cup of milk
- 3 cups of flour
- 1 teaspoon of salt
- 1 1/2 package of dry yeast
- 2 tablespoons of butter
- 1 teaspoons of sugar
- 1 beaten egg for brushing
- poppy seeds
- Heat up only 1/4 cup of milk. You don’t want the milk to get too hot. The temperature should get to about 100-110 degrees F.
- Then sprinkle in the yeast. Mix it up in the pot.
- Add a teaspoon sugar into the warm milk, and stir the mixture. Be careful that this does not get too hot. You will notice that the milk will bubble a little too.
- Turn off the stove.
- Next add 2 tablespoons of butter into the milk mixture so the butter will melt. Let the mixture sit for 10 minutes.
- After 10 minutes the yeast will be bubbly in the milk.
- Next pour the milk mixture into your mixing bowl.
- Then pour in the rest of the milk into the mixing bowl. Add flour and salt slowly into the mixer. Add small amounts of the flour until you have added all of the flour. Mix for about 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).
Eat the Rundstykker with either butter, preserves, honey and Nutella. One of my other favorite ways to eat Rundstykker is with butter and fresh slices of strawberries. Perfect to have in the summer time!
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