Following on from the Food Camp post, these were the third item that I brought down as part of my "lunch box" and I got a lot of compliments on them because of their lovely buttery taste.
These are the best rolls to have with your breakfast, brunch or an afternoon tea. They are incredibly buttery and work well with both jam and runny cheeses. Funnily enough I've mainly eaten them at a Dane's house in Ireland, but this is the recipe from our family cook book and it works out very nicely.
I've also decided to enter them in English Mum's Fresh Bread Bakeoff, so keep your fingers crossed for me!
As this is a Danish bread recipe it involves yeast, but be not afraid, it is still incredibly simple.
Measure out the milk and warm in the microwave for about 40 - 50 seconds until it is warm. You can also do this in a pot but it's faster and leaves less washing up in the microwave.
Mix in the yeast and the teaspoon of sugar to the warm milk and leave until it has become frothy, about 15 - 20 minutes.
While you're waiting for the yeast to activate, measure out the flour and rub in 150g of the butter. When you're finished the mixture should have the consistency of breadcrumbs.
Add the remaining tablespoon of sugar and the half-teaspoon of salt and mix through.
It's now time to go back to the yeast mixture. By now the yeast should have foamed up and will be ready to add to the dry ingredients. Give it a quick stir and pour the yeast liquid in with the dry ingredients and mix together into a soft dough.
Once the dough has come together in the bowl, tip it out onto a floured worktop and knead for approximately 5 minutes, until it becomes smooth and elastic.
When you've finished kneading the dough, put it into an oiled bowl and cover with Clingfilm. Alternatively, you can put the dough into an oiled freezer bag. Leave to rise for 20 minutes until it has become slightly puffy. While the dough is rising, turn on the oven and preheat it to 220°C.
After the dough has risen, put it on a lightly floured worktop and roll it out into a large rectangle measuring approximately 20 x 50 cm. Make sure that the edges are as level as you can get them.
Take the remaining 50g of butter, it should be quite soft, and spread it across the bottom half of the dough.
Seal up the edges at each end in the same manner. Flip the folded dough back over so that the seal is now on the underside.
Seal up the edges and each end of the in the same manner. Flip the folded dough back over so that the seal is now on the underside.
Brush the dough with the beaten egg and sprinkle the poppy seeds as evenly as possible along the length.
Cut the dough into triangles. You should get between 12-14 triangles out of this batch.
Place the triangles onto greased baking trays and place into the oven to bake for 15 minutes until they have turned golden brown.
Once baked, remove from the oven and allow cool on wire racks.
Enjoy with more butter and jam.