It has been a crazy winter season so far. We've had lots of guests, weeks and weeks of illness (from which I am still not recovered) and traveled for the holidays so there has not been much time to post this recipe I tested in the beginning of December. These rolls were very easy, very good, and stored very well, both on the counter and in the freezer. According to the internet, these are very popular in Denmark.
This is another recipe from The Nordic Baking Book (and if you follow the author of the book at all, it was big news this month that he closed his restaurant.) It is not easy to make the default quantity of bread from the recipes in this cookbook using standard mixing bowls, especially taking into account the room needed to allow for rising. Use the biggest bowl you have.
The recipe instructs you to evenly cut up the dough into 16 pieces. Mine were definitely not uniform and it was noticeable once cooked. I also turned them upside down before putting them on the baking sheets for the second rise.
They didn’t go in the oven for long. I put the dark pan on top again like the last bread and those ended up darker on top.
Since they were also not uniform in size, some expanded and stuck to each other.
The taste was delicious, for bread. Expect less sweetness than store-bought bread. My husband loved these for sandwiches and toast. They lasted for about four days on the counter before getting stale and in the freezer they did great, with no change in taste after several weeks frozen. Five out of five Nordic spears for this recipe!
The internet shows that these often come with an egg wash or poppy seeds on top with an X shaped cut on top, but the recipe does not mention it. Try it for yourself on page 116 of The Nordic Baking Book by Magnus Nilsson.
The Nordic Cookbook: Gingerbread (Piparkökur / Pepperkaker / Piparkakut / Brunkager / Pepparkakor)
Magnolia Table (A Collection of Recipes for Gathering): Chocolate-Orange Bread Pudding
