Boller

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Traditional Danish bread rolls

Ingredients

• 50 g fresh yeast
• 300ml water
• 200-300 ml milk and/or yogurt
• 75 g margarine
• 1 egg
• 1 teaspoon salt
• Flour
• Beaten egg for glaze

Mise en place

• 220 degrees centigrade oven

Method

1. Mix the water and milk/yogurt together
2. Crumble in the yeast
3. Add the other ingredients (add flour until the dough reaches an elastic consistency)
4. Knead the dough and let it rise 30 minutes
5. Knead the dough and form into 16 small round rolls
6. Place on baking paper on an oven tray and allow to rise for a further 30 minutes.
7. Brush the beaten egg onto the rolls.
8. Cook in the oven 10-15 minutes at 220 degrees centigrade

Serving suggestions

The rolls should be cut in half and buttered before serving with coffee

Variations

Add 1 tablespoon of sugar to the dough before first rising.

Sprinkle sugar and/or cinnamon onto the rolls after glazing and before baking.

Chef's notes

No Danish gathering is complete without these bread rolls to be served with the coffee.