Norwegian Rundstykker

Ingredients

• 500ml lukewarm water
• 25g fresh yeast, or 2 tsp instant yeast
• 1 tbsp sugar
• 1 1/2 tsp salt
• 2 tbsp butter, melted
• 300g plain flour
• 300g whole wheat flour
• 1 egg, beaten, for brushing
• Rolled oats for topping, optional

Before you cook

• Warm the water until lukewarm.
• Melt the butter and let it cool slightly.

Steps

1. Stir the yeast and sugar into the warm water until dissolved.
2. Mix in the melted butter and salt.
3. Add the plain flour and whole wheat flour gradually, mixing until a soft dough forms.
4. Knead the dough for 8 minutes until smooth and elastic.
5. Cover the bowl and let the dough rise in a warm place for 45 minutes, until doubled.
6. Punch down the dough and divide it into 8 equal pieces.
7. Shape each piece into a round roll.
8. Place the rolls on a parchment-lined baking tray, spaced apart.
9. Cover and let them rise for 20 minutes.
10. Preheat the oven to 220°C.
11. Brush each roll with beaten egg.
12. Sprinkle with rolled oats if using.
13. Bake for 18 minutes until golden brown and crusty.
14. Cool on a wire rack for 10 minutes before serving.