For breakfast today we have a selection of plain bread rolls. Okay, not exactly
wienerbrød. But quintessentially Danish nevertheless! Oh, and before
we go any further, you should know that Danish bread rolls should be cut in half
before serving to guests. Want to know more about that? Go read Roll up, roll up!
So let’s start with the kids’ favourite. The tebolle (‘tea roll’).
A fairly small, round roll that has a slight sheen on the outside, a soft
crust and is soft and fluffy on the inside. There is also another
version containing raisins which – selvfølgelig – is called a
Then we have my own particular favourite. The rundstykke (literally
’round piece’). A slightly bigger, round roll which has a medium hard crust and
is traditionally topped with hundreds of white poppy seeds. (Though, as you can
see below, our local baker uses a mix of white and blue poppy seeds.)
Lastly we have my husband’s favourite morning roll. The håndværker
(literally ‘tradesman’). The shape is more square than round, it has a pretty
hard crust and is topped with blue poppy seeds. Takes a bit of chewing.
And what exactly do the Danes spread or put on top of those morning rolls,
now that they’ve been cut in half and are lying ready on the plate? Join me
next time to find out!