This Danish Morning Buns Recipe will help you make the best breakfast rolls, coated with a delightful mix of toasted seeds and they are soft and moist inside. Danish breakfast rolls are a perfect way to bring warmth and comfort to your mornings.
With just seven simple ingredients, you can create bakery-style breakfast buns that are moist on the inside and golden on the outside.
Whether enjoyed plain, with a generous spread of butter, sweet fruit jam, or creamy hazelnut spread, these rolls pair wonderfully with a hot cup of coffee or tea.

Why you will love this Danish Morning Buns Recipe
- Delicious Texture: These morning rolls are soft, airy, and moist inside.
- Flavorful Coating: Covered with a blend of toasted seeds, they have a nutty aroma and delightful crunch.
- Simple to Make: With only a few ingredients and straight forward steps, you can create bakery- quality rolls at home.
- Nutritional benefits: As this morning buns are made and coated with seeds, they are of higher nutritional value than regular buns.
Danish Breakfast Rolls (Rundstykker) Ingredients
Ingredients Needed for Danish Breakfast Rolls
For the Bread Dough:
- Water: 280 ml (1 cup + 3 tbsp)
- Salt: 6 g (1 tsp)
- Yeast: 3 g (1 tsp)
- Sunflower Seeds: 45 g (1/4 cup)
- Flour: 400 g (3 cups loosely packed + 1 tbsp)
For Coating the Bread Rolls:
- White Sesame seeds: 35 g (1/4 cup)
- Black Sesame seeds: 35 g (1/4 cup)
- Sunflower Seeds: 45 g (1/4 cup)
How to make Danish Breakfast Rolls
You can make Danish Morning Rolls in 6 simple steps.
Prepare the Dough
In a large mixing bowl, add water, salt, yeast, sunflower seeds and flour.

I mixd the ingredients with a spatula until combined.

Knead the dough for 8-10 minutes by hand or using a stand mixer until smooth and elastic.
Proof the Dough
Cover the bowl with a kitchen towel or a lid and let the dough sit in a warm environment for 2 hours, or until it doubles in size.

If your kitchen is warm, the dough may rise faster.
Divide and Shape the Danish Breakfast rolls
After proofing, degas the dough by gently pressing out the air.
Apply a bit of oil to your hands to prevent sticking.
Form the dough into a tight ball by dragging the dough through the sides of bowl.
Divide the dough into equal parts. I have divided the dough to 8 equal parts. This Danish morning buns recipe will help you make 8-10 morning rolls.

Shape each piece into a smooth ball. Bring the edges towards the center and then place it upside down. Then roll the dough with cupped hands to form smooth round ball.

As this is a slightly sticky dough, dusting the work surface with just enough flour will help to prevent the dough from sticking. But make sure the surface is clean and dust free, while rolling the dough ball to shape them into round balls. Other wise you will find it difficult to shape on a dusted surface.
Coat the Morning Rolls with Seeds
In a shallow bowl, mix black sesame seeds, white sesame seeds, and sunflower seeds (or your preferred seed mix). I love the smell of toasted sesame seeds and sunflower seeds.

Lightly brush the top of each roll with water to make the surface sticky.
Roll the buns in the seed mix until well coated.

Then place them on a parchment lined baking tray.
Final Rising
Cover the baking tray with cling film and let the buns rise for 50-60 minutes or until the rolls get really puffed up.

Bake the Danish Breakfast Rolls
Preheat the oven to 220°C (425°F).
Bake the buns for 22-24 minutes, or until golden brown.

These Danish morning rolls smell and taste delicious.
Transfer the rolls on to a cooling rack, so that steam will not get entrapped underneath and the bottom will not get soggy.
Wait for around five minutes or until they are almost cool down.
These seeded morning buns are best to have while they are fresh and warm.

Cover the rolls with a kitchen towel so that they will remain soft for longer.
Pair them with a spread of butter, fruit jam, honey, or hazelnut spread for a sweet touch, or fill them with savory options like ham, bacon, or cheese. They also taste delightful alongside a hot cup of coffee or tea, making them a perfect choice for breakfast or brunch.
You may also enjoy trying this Cinnamon Danish Pastry made completely from scratch.
You might love this Easy, One rise quick dinner rolls recipe and One rise Soft and Fluffy Cinnamon Rolls Recipe.
This 30 minute Biscuits recipe that helps you make the best homemade biscuits with flaky layers is another treat that’s sure to win your heart.
How to store danish bread rolls
Once the seeded rolls are completely cooled, place them in a plastic storage bag, or wrap in foil or in an airtight container and store at room temperature.
Properly stored, these morning rolls will last for about 3-4 days at normal room temperature. I like to spray the rolls with some water and warm them up in oven or toaster before serving. When they are warm they smell and taste just like they freshly baked.
In extremely warm, humid temperatures, the breakfast rolls should be frozen for longer-term storage.
For freezing: Place the buns in a heavy-duty freezer bag or wrap the buns tightly with aluminum foil or plastic freezer wrap and freeze.
Properly stored, they will maintain best quality for about 3 months.

How to reheat Danish morning buns
Thaw the morning rolls and then brush/spray some water on the rolls and place them into a 350 F preheated oven for 5 minutes.
The morning rolls will be soft and fresh and they smells too good.
How to make Danish Morning Buns VIDEO

Danish Morning Buns Recipe
Equipment
Ingredients
For the Bread Dough
- 280 ml Water (1 cup + 3 tbsp)
- 6 g Salt (1 tsp)
- 3 g Yeast (1 tsp)
- 45 g Sunflower Seeds (1/4 cup)
- 400 g Flour (3 cups loosely packed + 1 tbsp)
For Coating the Bread Rolls
- 35 g White Sesame seeds (1/4 cup)
- 35 g Black Sesame seeds (1/4 cup)
- 45 g Sunflower Seeds (1/4 cup)
Instructions
Prepare the Dough
- In a large mixing bowl, add water, salt, yeast, sunflower seeds and flour.
- Knead the dough for 8-10 minutes by hand or using a stand mixer until smooth and elastic.
Proof the Dough
- Cover the bowl with a kitchen towel or a lid and let the dough sit in a warm environment for 2 hours, or until it doubles in size.
Divide and Shape the Rolls
- After proofing, degas the dough by gently pressing out the air.Apply a bit of oil to your hands to prevent sticking.Form the dough into a tight ball by dragging the dough through the sides of bowl.
- Divide the dough into 8 equal parts.
- Shape each piece into a smooth ball. Tuck in the edges towards center and flip it upside down and then roll with cupped hand to form tensive dough ball.
Coat the Morning Rolls with Seeds
- In a shallow bowl, mix black sesame seeds, white sesame seeds, and sunflower seeds (or your preferred seed mix).
- Lightly brush the top of each roll with water to make the surface sticky.
- Roll the buns in the seed mix until well coated.
- Then place them on a parchment lined baking tray.
Final Rising
- Cover the baking tray with cling film and let the buns rise for 50-60 minutes or until the rolls get really puffed up.
Bake the Danish Morning Buns
- Preheat the oven to 220°C (425°F).Bake the buns for 22-24 minutes, or until golden brown.
- Transfer the rolls on to a cooling rack, so that steam will not get entrapped underneath and the bottom will not get soggy.
- These seeded morning buns are best to have while they are fresh and warm.