Danish Morgenboller (Danish Morning Rolls)

https://skandibaking.com/morgenboller-morning-rolls/

INGREDIENTS

• 2 ¼ tsp. active-dry yeast (2 tsp. instant yeast, 17 ½ grams fresh yeast)
• 200 ml (a little under 1 cup) milk
• 100 ml (a little under 1/2 cup) water
• 1 tsp. sugar
• 1 tsp. salt
• 40 grams (¼ cup) flax seeds
• 85 grams (½ cup + 1 Tbsp.) sunflower seeds
• 130 grams (1 cup) whole wheat flour
• 195 grams (1 ½ cups) all-purpose flour
• 2 tbsp. vegetable oil (can be replaced with any other oil)
• 1 egg for egg wash
• sunflower, poppy, black/white sesame, flax & pumpkin seeds for topping

DIRECTIONS

1. Combine milk and water and heat up in the microwave or a saucepan until warm (not hot - you don't want to kill the yeast!). Add the heated milk and water along with the yeast and sugar to a large mixing bowl and stir to dissolve. Let this sit for 5-10 minutes until it bubbles up - this tells you that your yeast is alive and well!

2. In a separate bowl, combine salt, flax seeds, sunflower seeds, whole wheat flour, and all-purpose flour. Mix well.

3. Add the vegetable oil to the yeast and milk/water mixture. Then, add the dry ingredients. Stir until the dough begins to come together.

4. Once the dough starts to come together, knead for 5-10 minutes, or until the dough becomes smooth and elastic. Then, cover with a clean dishtowel or cling film and set aside to rise either overnight in the fridge or for 1 hour at room temperature/until doubled in size.

5. Once your dough has doubled in size, shape into 8-10 balls.

6. Cover and let rise again for 30 minutes. In the meantime, preheat oven to 400 degrees F (205 degrees C).

7. Once about doubled in size, egg wash your rolls.

8. Then, sprinkle them with poppy/sunflower/sesame seeds, and bake for 10-15 minutes until bottoms are golden brown