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Danish Breakfast Rolls

We spent some time with our son’s host families this past summer. A breakfast with fresh rolls, cut in half and topped with jams and cheese is a common morning meal in Denmark. I’ve tried to find a similar recipe and this one is close. The thing I thought was the most interesting is that you mix the yeast with cold water and let it rise overnight in the refrigerator. I had to convert this from metric so the amounts are odd but I don’t measure exactly for these amounts and they still turn out fine.

4.9 C. all purpose flour (I use half all-purpose and half whole wheat)
1.9 C. oats
1/2 C. flax seeds
1/2 C. sunflower or other nuts
2.9 C. water
1 pkg. yeast
3 T. honey
1 T. salt
3 T. canola oil

Poppy seeds
Sesame seeds

At Night: Mix cold water, salt, honey, oats and oil in a bowl. Add yeast and add the flour a little at a time. Add flax seeds and nuts. Cover with plastic wrap and refrigerate overnight.

Next Morning: Take the dough out of the refrigerator. Using an ice cream scoop, shape into 9 or 10 rolls and place on parchment paper lined baking sheets. Let dough rest while you preheat the oven to 430 degrees. Sprinkle with poppy seeds, sesame seeds or both.

Bake for 18- 20 minutes.

Cut in half and top with a mild white cheese and assorted jams or meat and cheese. These are eaten open-faced.