The only day during the week at which I give myself plenty of time for breakfast is on Sundays. In return I enjoy the day so much more. Sundays are simply meant to be lazy days. Spend hours eating breakfast and reading the newspaper. Don´t change the nightwear until noon. Spent time with family and friends.
It´s not every Sunday I’m able to keep the standard all day, but lazy breakfast is on the program every week. Sometimes a large one. Other times less. One thing is for sure though, there is always fresh baked rolls on the menu. I make the dough during the week, on a day when I have time and keep it in the fridge. It keeps for at least a week when kept cold.
Crisp rolls with poppy seeds (12 rolls)
- 5-10 g fresh yeast
- 500 ml cold water
- 2 teaspoons salt
- approx. 500 g plain flour
- poppy seeds to sprinkle over
Crumble the yeast and dissolve it in a little of the water. Add the rest of the water. Mix the flour and salt, and add them gradually. The dough should have a moist, but kneadable texture. Rub a little oil on your hands towards the end, and then the dough will come off more easily. Spread a little oil on the table and finish kneading the dough there.
Wash the bowl and oil it on the inside. Place the dough in the bowl. Cover it with a damp cloth and place it in the fridge for at least 12 hours.
Rub a little oil on your hands, and form the dough to the number of rolls you want to bake. Place them on a greased baking tray or baking paper. Brush with water and sprinkle with poppy seed.
Set the oven to 250 °C (Gas Mark 9) and put the rolls in immediately. You should not pre-heat the oven. Bake for approx. 20 minutes, until the rolls are dark and crisp, and sound hollow when you tap them.
It very often happens that I make a juice for the Sunday breakfast table as well. My favourite is orange and strawberry. During the summer we pick lots and lots of strawberries in the garden and keep them in the freezer for dark winter days. As you probably know, they sell them frozen in the supermarket as well. While I wait for the rolls to finish, I like to eat a bowl of Greek yoghurt with rhubarb compote seasoned with chili and fennel seeds. The combination of the cool yoghurt and the hot chili rounded with the taste of anis is excellent.
The recipes are of course in my e-cookbook “Around Scandinavia in a cup”. As I’m pretty fond of breakfast, a whole chapter is devoted to breakfast with enough recipes to invite family and friends over for a late breakfast Sunday morning. For your inspiration, see below the photo what I suggest serving for a large breakfast the Scandinavian way.
SUNDAY MORNING sourdough, small fruit buns, sourdough bread, crisp rolls with poppy seed, crispbread, the world’s best waffles, soft-boiled eggs, rhubarb compote with chilli, raspberry jam, redcurrant preserve with almonds, orange and strawberry juice.
Don´t know my e- cookbook? Read about it here.