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Danish Morning Buns Recipe (Rundstykker)

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.

danish morning buns recipe

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:

  1.  Water: 280 ml (1 cup + 3 tbsp)
  2.  Salt: 6 g (1 tsp)
  3.  Yeast: 3 g (1 tsp)
  4.  Sunflower Seeds: 45 g (1/4 cup)
  5.  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.

Danish morning buns ingredients

 I mixd the ingredients with a spatula until combined.

danish morning buns dough

 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.

proof the morning rolls dough

 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.

divide the morning buns dough after proofing

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.

shaping brealkfast rolls

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.

seed mix for breakfast rolls

Lightly brush the top of each roll with water to make the surface sticky.

Roll the buns in the seed mix until well coated.

coat the danish morning buns with seeds

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.

Danish morning buns

Bake the Danish Breakfast Rolls

Preheat the oven to 220°C (425°F).

Bake the buns for 22-24 minutes, or until golden brown.

danish seeded rolls

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.

danish breakfast buns

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.

danish morning buns

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

Danish Morning Buns Recipe

Bincy Chris
Danish Morning Buns recipe with step by step video will help you make the best breakfast rolls covered with toasted seeds and with soft and moist crumb inside.
Prep Time 18 minutes
Cook Time 24 minutes
Proofing time 3 hours
Total Time 3 hours 42 minutes
Course Breakfast
Cuisine Danish
Servings 8 Danish Morning buns

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.

Video

Notes

As this Danish Morning Buns dough is a slightly sticky dough, applying some oil in hands while you degas the dough will help to make smooth dough ball.
While shaping the rolls dust the work surface with just enough flour  and you will find it easy to shape them. Don’t forget to make the surface clean or dust free while rolling with cupped hands and thus you can shape them into small tensive dough balls.
Keyword Danish Breakfast rolls, Danish morning Buns, Rundstykker
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