Prep: 10 minutes
Cook: 15 minutes
Yields: 12 rolls
I used a stand mixer, you can do this by hand as well.
Add yeast, sugar and water to a mixing bowl and stir until the yeast is somewhat dissolved, then add the oil and most of the flour. For this recipe I needed a little more flour, just add flour until the dough lets go of the bowl. Then add the salt and let it knead for a few minutes on low.
The dough will be a little sticky, so flour your fingers. Knead it for a few minutes by hand, and make 12 rolls that you either roll tightly between your hands or tighten up by ‘tucking’ the doe inside itself. I’m sure there’s a real term for it, but don’t know what it is
Place them on a parchment paper covered sheet pan and let them raise in a non-cold place (difficult in air conditioned housing) with a “moist” towel on top for one hour. Once done, use an egg-wash and sprinkle with poppy-seeds (birkes) liberally.
Bake for 12 to 15 minutes in a pre-heated oven at 410 degrees F, until they’re the color you prefer. The ones pictured above probably got a few minutes too many. When done, let them cool on a baking grid or do as I did, cut one open immediately and devour with a good (Danish) butter.
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