Kirsa’s Bread Rolls

It’s funny because I’ve been baking cakes, cookies etc. for as long as I remember, but I’ve always kind of steered clear of bread-making. I think it’s all that faffing around with yeast, floured work tops etc. that has put me off. This is not a good thing, people, when you live in Denmark. All Danes, no matter how inept they might otherwise be in the kitchen, can bake bread and they always seem to do it so effortlessly and it’s always delicious and, and, and.

Anyway, times are a-changing. Not so long ago we stayed the night with friends at their beach house and of course our friend, Kirsa, in what seemed like the blink of an eye, whipped up a batch of really tasty bread rolls for breakfast. The kind you just want to keep eating. They were so good I asked Kirsa for the recipe, thinking I’ve got to pull myself together and get over this bread thing. Little did I know that this turned out to be exactly my kind of recipe – quick, easy and no mess! Bread, really? Yes! Seriously, all you do is mix the lot together, bung it in the fridge overnight, plop some blobs on a baking sheet the next morning and Bob is your freakin’ uncle. I love it!

Makes approx 12 rolls

375g plain flour
200g wholemeal flour (or whatever flour you prefer)
½ litre lukewarm water
25g fresh yeast
1 dessertspoon salt

Heat your oven to 200° C

Mix all the dry ingredients. Dissolve the yeast in the lukewarm water and add to the dry ingredients. Mix well, cover and place in the fridge overnight.

Spoon blobs of the dough onto a baking sheet lined with greaseproof paper. Bake in the oven for approx. 20-25 minutes.


  1. Neil
    Posted September 21, 2010 at 6:31 pm | Permalink | Reply

    Now there is a coincidence! Just started a sour dough starter – strange process but I resent paying Bo Bech’s prices! Turns out one of my colleagues is a bread expert so now I have the 500-page bread making bible to read and office conversation today revolved around gluten percentages. Hmm, all I asked was ‘has anyone tried making sour dough?’.

    • Posted September 21, 2010 at 6:54 pm | Permalink | Reply

      Great to share an office with a foodie! Let me know how it goes with the bread. If it’s as good as Bo Bech’s I’m sold.

    • Karina Johansen
      Posted September 22, 2010 at 1:10 pm | Permalink | Reply

      @Neil: the sour dough is so worth it. I made the one in Claus Meyer´s book, the bread is simply delicious.
      @Kerry: if you have a machine to do the kneading the dough gets so much easier to handle when shaping the bread and rolls. Almost no mess.
      “Mrs. Cleary” on maternity leave baking a lot of bread!

      • neil
        Posted September 22, 2010 at 1:43 pm | Permalink

        @Karina: A bread kneading maching? Really is there such a thing? Or is it some other machine that you use for kneading that seems to work out ok?

      • Posted September 22, 2010 at 2:19 pm | Permalink

        Karina, I bet you’re the favourite in your mother’s group :) Is the sour dough a lot of work? My (somewhat crappy) machine has a dough mixer – is that the kind of thing you use for kneading?

      • Karina Johansen
        Posted September 22, 2010 at 8:03 pm | Permalink

        I´m using my mom´s old machine (røremaskine/mixer), it´s only 300 watts, but it works fine with the special dough thingys. (Most people recommend the Kenwood machine.)
        The only problem with the sour dough is that it takes 10 days before you can start using it. When I started using Claus Meyer´s recipes and a baking stone my bread got so much better. Good luck ;-)

  2. Donna
    Posted September 21, 2010 at 6:37 pm | Permalink | Reply

    The fresh yeast is gonna be a prob for me here in Spain…….I am gonna have to go down to mercadona and speak really, really nice to the bread baker there……..mmmmm….I will keep you posted! Are the rolls sorta like scones? Or ‘real’ bread like? Must give them a go! Thanks for sharing Kerry. Keep it coming! xxx

    • Posted September 21, 2010 at 6:56 pm | Permalink | Reply

      They are real bread like, Donna :) You might be able to make them with dried yeast, if the Spanish baker doesn’t oblige. I’m not sure though. Good luck!

  3. Posted September 21, 2010 at 6:52 pm | Permalink | Reply

    I made a variant of these babies a while back:

    It’s easier than pie.

    • Posted September 21, 2010 at 6:59 pm | Permalink | Reply

      Mr. Vesterby, you are a man with hidden talents! I must try your bread. I didn’t know about this very cool blog either, you dark horse. I must do some reading…

  4. Posted September 21, 2010 at 7:47 pm | Permalink | Reply

    Hvor ser de lækre ud! – dem må jeg have afprøvet :-)

    Mange hilsner

  5. Posted September 22, 2010 at 9:58 am | Permalink | Reply

    I love baking bread, but ever since I moved to Copenhagen, I have steered away from it (and cinnamon rolls or any other yeast = kneading-required goodies). My tiny city kitchen doesn’t really have the counter space for kneading dough, and I have dreaded the floury mess afterwards – not to mention the difficulty of fitting a big loaf in my small oven. Now this recipe looks absolutely perfect – homemade bread without kneading AND the mess! :)

  6. Neil
    Posted September 25, 2010 at 9:24 am | Permalink | Reply

    @Karina Which of Claus Meyer’s books has the recipe?

    • Karina Johansen
      Posted September 25, 2010 at 6:00 pm | Permalink | Reply

      It´s called “Meyers Bageri” and I really do recommend it, some info (vitamins, proteins and so on) on different flour types as well. Oh but it’s in Danish of course.

      • Neil
        Posted September 25, 2010 at 7:36 pm | Permalink

        I was in the bookshop today and guessed it was this one. And my iPhone camera works remarkably well as a photocopier ;)

  7. Lina
    Posted September 25, 2010 at 7:32 pm | Permalink | Reply

    My missy Foodie!
    I made the buns and shared it with my danish family. Hits!
    A few question/Favors:
    -Where do you get your wholemeal flour and what is it in Danish?
    -Do you knead it once more before baking it?
    -I added some seeds to some buns, but it was a little hard to make them stick on it..any ideas?
    Last, I brushed my 2nd patch with milk to make them look more golden, just a tip.

    knus, one of your biggest fan :D

    • Posted September 26, 2010 at 9:44 am | Permalink | Reply

      No need for kneading, which is why I love this recipe ;-) If using wholemeal flour you can use ‘fuldkornsmel’ or ‘grahamsmel’. Sometimes I use 100g wholemeal and 100g durum. That’s also good. I’ve have used oats too and that works. So it’s really just up to your own imagination. I like the sound of the seeds, must try that.

  8. Posted October 4, 2010 at 4:54 pm | Permalink | Reply

    Oh my! I’ve been looking for a good (read: EASY) bread roll recipe this week. This looks/sounds amazingly simple. I have to ask, though. As an American (who has also lived in Germany and Belgium), I’ve never heard of “dessertspoon salt”. Is that a brand? Or a type of salt? Actually, I can probably just Google it. It’s just the first time I’ve heard of it. Just wondering if it was a Danish thing. :-)

    I did a whole wheat loaf (no kneading) last year and the flavor was good but it didn’t rise much. I’ll give this one a try! Thank you.

    • Neil
      Posted October 4, 2010 at 5:38 pm | Permalink | Reply

      Dessertspoon = spoon that you eat your dessert with. Smaller than a tablespoon (which never goes on the table anyway)

    • Posted October 4, 2010 at 7:14 pm | Permalink | Reply

      Thanks to Neil for explaining the dessertspoon. I have now changed it to ‘1 dessertspoon salt’ in the ingredients so it’s clearer :)

      Good luck with the baking!


One Trackback

  1. By Flutes med havsalt og rosmarin « cphfoodie on January 15, 2011 at 9:56 am

    […] opskrift er egentlig en opskrift på boller. Jeg faldt over den på Kerry’s fantastiske blog Foody Two Shoes i efteråret. Jeg har lavet de nemme boller en del gange siden, men også brugt dejen til flutes […]

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