Frukostbullar - Breakfast rolls

On weekends, we like to make breakfast a bit more special. Grandma's breakfast rolls always have a proud place on the table! My beloved grandchildren stuff themselves on these when they visit. My English son in law also really enjoys them.

They eat them still warm from the oven, with dabs of real butter pooling like molten gold. The children say they wouldn't ruin the flavor by adding toppings. The rest of us enjoy them with a good marmalade or cheese. They are also suitable served alongside salad or soup.

Makes 50 rolls.


2.5 l flour
100 g fresh yeast
1 liter water, room temperature
1 dl oil 
1 tbsp sugar
1 tbsp salt 

1 egg white mixed with a little water, for brushing the rolls
poppy seeds or grated cheese to garnish


Set the oven to 250 degrees C (480 F).

Crumble the yeast into a big bowl or your stand mixer bowl. Pour a little water over it and stir until the yeast has dissolved. Pour in the rest of the water, and the oil. Now add flour and sugar. 

Using dough hook attachment, work the mixture with an electric whisk or food processor. Go at medium speed at first, until everything is mixed. Then go at normal speed for 3 minutes. Add the salt and continue working the dough another 7 minutes.

Let the dough rise for 1 hour. 

Shape smooth rolls. Place them on baking sheets covered in baking parchment. Let rise another 30 minutes.

Mix egg and water and brush the buns lightly. Sprinkle with poppy seeds or grated cheese. 

Place a bowl (make sure it is oven proof!) with some boiling water on the bottom of the oven. Or spray some water into the oven as you put the rolls in. This will help make them extra crusty and light.

Now lower the oven temperature to 225 C (435 F). Bake on middle rack until the rolls are golden on top and on bottom. Let them cool on a rack, uncovered.


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