Overnight Rising Wholewheat Bread Rolls with Apple (Koldhaevede Fuldkornsboller)

 

This recipe is adapted from Arla's recipe. The main differences are that I reduced the flour, added graham flour, added olive oil, sunflower seeds and honey. As a result, some of the proportions of the ingredients have changed from the original Arla's recipe.

Makes 18 bread rolls

Ingredients:

1. 450g flour

2. 200g Graham flour

3. 50g oats

4. 10g yeast

5. 500ml cold fresh milk

6. 1 egg (optional)

7. 2 apples grated

8. 1 carrot grated

9. 50ml olive oil

10. 1.5 tsp salt

11. 3 TBS honey

12. 200ml sunflower seeds (2 dl)

13. A handful of flax seeds (optional)

14. A handful of chia seeds (optional)

15. Pumpkin seeds as desired

Directions:

1. In a big bowl, add yeast, honey and fresh milk and mix well.

2. Add skyr or natural yogurt, olive oil and salt and mix well.

3. Add flour and mix well.

4. Add Graham flour and mix well.

5. Add apples, carrot, oats, sunflowers seeds, flax seeds and chia seeds and mix well. The dough should be quite wet and sticky, but hold its form and not runny. 

6. Sprinkle pumpkin seeds as desired on top of the dough, cover and leave it in the fridge overnight.

7. The next morning, pre-heat the oven to 250 degree Celsius with an extra baking tray at the bottom.

8. Use a spoon and form into buns on a baking tray laid with baking paper.

9. Place in the oven and pour a glass of water into the empty baking tray. Below is a video demonstrating it.

10. Bake for 10-15 minutes until the buns turn golden.

Video Demonstration:

https://youtu.be/ccr-D0o3des

Additional Information:

The dough should be quite wet and sticky, but hold its form and not runny. In general, if baking using white flour, the liquid to flour ratio 1:2. If using wholewheat flour, the liquid to flour ratio is 3:4. You can use grated apples, squash, etc. instead of carrots. Sometimes I crack an egg into it too to get the nutrition even higher up :-) - No need to alter the proportion of the other ingredients with the adding of the egg.

Arla's ingredients are listed below just for my own record:

1. 500g flour

2. 200ml (100g) wholewheat flour

3. 400ml (125g) oats

4. 10g yeast

5. 500ml cold water

6. 300ml natural yogurt

7. 100g carrots grated

8. 1.5 tsp salt

9. 200ml sunflower seeds

References:

https://www.arla.dk/opskrifter/nemme-kernestykker-med-ske/

https://www.valdemarsro.dk/koldhaevede-boller/

https://madenimitliv.dk/2015/08/koldhaevede-boller/

Add 2 grated apples

Add 1 grated carrot

Add sunflowers seeds, flax seeds and chia seeds.

Now it's done :-)

Sprinkle pumpkin seeds as desired on top of the dough, cover and leave it in the fridge overnight.

Overnight Rising Wholewheat with Carrot Bread Rolls (Koldhaevede Fudkornsboller)

This recipe is adapted from Arla's recipe. The main differences are that I reduced the flour, added graham flour, added olive oil, sunflower seeds and honey. As a result, some of the proportions of the ingredients have changed from the original Arla's recipe, but I have tried and tested it.

Makes 18 bread rolls

Ingredients:

1. 450g flour

2. 200g Graham flour

3. 50g oats

4. 10g yeast

5. 500ml cold fresh milk

6. 345g natural skyr or natural yogurt 0.1% fat

7. 2 large carrots grated

8. 50ml olive oil

9. 1.5 tsp salt

10. 3 TBS honey

11. 200ml sunflower seeds (2 dl)

12. Pumpkin seeds as desired

Directions:

1. In a big bowl, add yeast, honey and fresh milk and mix well.

2. Add skyr or natural yogurt, olive oil and salt and mix well.

3. Add flour and mix well.

4. Add Graham flour and mix well.

5. Add carrots, oats and sunflowers seeds mix well. The dough should be quite wet and sticky, but hold its form and not runny. 

6. Sprinkle pumpkin seeds as desired on top of the dough, cover and leave it in the fridge overnight.

7. The next morning, pre-heat the oven to 250 degree Celsius with an extra baking tray at the bottom.

8. Use a spoon and form into buns on a baking tray laid with baking paper.

9. Place in the oven and pour a glass of water into the empty baking tray. Below is a video demonstrating it.

10. Bake for 10-15 minutes until the buns turn golden.

Video Demonstration:

https://youtu.be/ccr-D0o3des

Additional Information:

The dough should be quite wet and sticky, but hold its form and not runny. In general, if baking using white flour, the liquid to flour ratio 1:2. If using wholewheat flour, the liquid to flour ratio is 3:4. You can use grated apples, squash, etc. instead of carrots. I sometimes  crack an egg into it to get the nutrition value even higher up :-) If I do so, I will reduce the liquid (the milk) accordingly by 40ml. Sometimes I add a handful of flax seeds and chia seeds into it. There is no change with the proportion of the liquid ingredients with the adding of the flax seeds or chia seeds.

Arla's ingredients are listed below just for my own record:

1. 500g flour

2. 200ml (100g) wholewheat flour

3. 400ml (125g) oats

4. 10g yeast

5. 500ml cold water

6. 300ml natural yogurt

7. 100g carrots grated

8. 1.5 tsp salt

9. 200ml sunflower seeds

References:

https://www.arla.dk/opskrifter/nemme-kernestykker-med-ske/

https://www.valdemarsro.dk/koldhaevede-boller/

https://madenimitliv.dk/2015/08/koldhaevede-boller/

Add 2 grated carrots

Add 200ml (2 dl) sunflowers seeds

Now it's done :-)

Sprinkle pumpkin seeds as desired on top of the dough, cover and leave it in the fridge overnight.

Oven-roasted Candied Almonds

 

Makes 1 tray

Ingredients:

1. 3 cups raw unsalted almonds

2. 1 egg white (30g)

3. 1/2 cup sugar

4. 2 tsp ground cinnamon

Directions:

1. Preheat oven to 120 degree C (250 degree F).

2. In a large mixing bowl, add egg white.

3. Add almonds and mix until evenly coated.

4. Add sugar and mix well.

5. Add cinnamon powder and mix well.

6. Spread the almonds evenly on a single layer on a baking tray laid with baking paper.

7. Bake at 120 degree C (250 degree F) for one hour.

8. Remove from oven, stir and let cool. Enjoy!

Storage:

Store in an airtight container at room temperature or in the freezer.

Additional Information:

The whole family likes it especially my father-in-law. I cut the sugar to 1/2 cup compared to the original recipe and the candied almonds still tasted  very sweet.

Sometimes I use pasturized egg white that comes in a 40g packaging. In this case, I would use the following pro-rated proportion:

1. 4 cups raw unsalted almonds

2. 1 small container of egg white (40g)

3. 2/3 cup sugar

4. 2 tsp cinnamon

References:

https://joyfoodsunshine.com/candied-almonds/

Healthier & More Nutritious Danish Cinnamon Rolls (Kanelsnegle)

Makes 32 cinnamon rolls 

Ingredients:

Dough:

1. 350g flour

2. 150g graham flour

3. 10g yeast (or 3g dry yeast)

4. 50g dried date paste or 50g honey

5. 1/2 tsp salt

6. 50ml lukewarm milk

7. 2 eggs (approx. 100g)

8. 100g soft butter

9. 2 carrots grated

10. 1 tsp cinnamon powder

11. 1 tsp cardamon powder

12. 1 egg for glazing (optional)

Filling:

1. 100g butter

2. 50g dried date paste or sugar

3. 50g brown sugar

4. 2 TBS cinnamon powder

Directions:

1. In an electric mixer, add 10g yeast, 50ml lukewarm milk and mix well.

2 Add 100g butter and mix well.

3. Add egg and mix well.

4. Add 50g dried date paste and mix well.

5. Add grated carrots, vanilla powder, cardamon powder, cinnamon powder and salt and mix well.

6. Add graham flour and mix under low speed for sometime i.e. 5 minutes to get the gluten out.

7. Slowly add in the flour and run the mixer for 15 minutes or until you get a well kneaded dough that doesn't stick to your finger, is elastic and easy to work with, but is not dry. It should be completely smooth and separate easily from the mixing bowl. Make sure the dough is kneaded sufficiently. Best using a mixer as the dough needs to be kneaded for a long time.

6. Cover and let the dough rest for four hours at room temperature.

7. Divide the dough into two.

8. Sprinkle some flour on the table top and roll one dough into a square piece of about 5mm thick using a rolling pin.

9. Spread the filling on it.

10. Roll it up.

11. Cut it into 16 pieces of 2cm thick with a sharp knife.

14. Place them on a tray laid with a baking sheet.

15. Cover and let it rise for an hour (optional)

16. Brush with egg (optional)

17. Bake in a pre-heated oven at 175 degree Celsius for 15 minutes or until golden.

Additional Information:

C loves cinnamon rolls and always pesters me to get one for her when we are out. After trying out to make pizza rolls, I decided to try to make the cinnamon rolls as well today. Daddy FECS and C gave the thumbs-up. J was away at Teens Group at church, thus he didn't get to try it. I brought them along to the Chinese Bible Study group and they all liked it :-)

If you are in a hurry and can't wait for the dough to rise slowly for four hours in step 6, you can use 25g of yeast and reduce the dough resting time to one hour instead.

If you don't want to add carrot, you need to add 100ml more liquid (milk or yogurt). It is great for lunchboxes too. 

Storage:

You can freeze it down while they are still a little lukewarm. Take them out the night before or a few hours in advance and let them thaw in the fridge or for an hour on the kitchen counter. Spray them with a little water and warm them in a preheated oven at 175 degrees fan for 4-5 minutes or in a toaster.

References:

https://www.valdemarsro.dk/kanelsnegle/

Healthier & More Nutritious Danish Sausage Rolls ( Pølsehorn)

Makes 24 sausage rolls 

Ingredients:

1. 350g flour

2. 150g graham flour

3. 10g yeast (or 3g dry yeast)

4. 1 TBS honey

5. 1/2 tsp salt

6. 100ml lukewarm fresh skimmed milk

7. 50ml natural yogurt 0.1% fat

8. 1 egg

9. 75ml olive oil

10. 2 carrots grated

11. 8 sausages cut into three each

12. 1 egg for glazing (optional)

Directions:

1. In a mixer, add 10g yeast, 100ml lukewarm milk, 1 tablespoon honey and mix well.

2 Add 50ml milk, 50ml yogurt, 75ml olive oil, 1/2 teaspoon salt and one egg and mix well.

3. Add grated carrots and mix well.

4. Add graham flour and mix for some time to get the gluten out.

5. Slowly add in the flour and run the mixer for 15 minutes or until you get a well-kneaded dough that doesn't stick to your finger, is elastic and easy to work with, but is not dry. It should be completely smooth and separate easily from the mixing bowl. Make sure the dough is kneaded sufficiently. Best using a mixer as the dough needs to be kneaded for a long time.

6. Cover and let the dough rest for four hours at room temperature.

7. Divide the dough into two.

8. Roll one piece of dough into a round flat pizza, and cut it into 8 pieces.

9. Cut the sausage into three.

10. Place one piece of sausage on a piece of dough and roll it up like a croissant.

11. Place all the sausage rolls on a tray laid with a baking sheet.

12. Cover and let it rise for an hour.

13. Brush with egg.

14. Bake in a preheated oven at 175 degree Celsius for 15 minutes or until golden.

Additional Information:

Like the Danish pizza roll, this is classic and a favorite among Danish kids. It is healthier than English sausage rolls. As C likes this a lot and it is cheaper to make it myself, I have decided to learn to bake this. This is the first time I baked this. J liked it and C liked it too. If you are in a hurry and can't wait for the dough to rise slowly for four hours in step 6, you can use 25g of yeast and reduce the dough resting time to one hour instead.

You can substitute milk with water. You can substitute olive oil with butter. If you don't want to add carrot, add 100ml more liquid (milk or yogurt). It is great for lunchboxes too. You can substitute the lukewarm water with lukewarm milk.

Storage:

You can freeze it down while they are still a little lukewarm. Take them out the night before or a few hours in advance and let them thaw in the fridge or for an hour on the kitchen counter. Spray them with a little water and warm them in a preheated oven at 175 degrees fan for 4-5 minutes or in a toaster.

References:

https://www.valdemarsro.dk/polsehorn/

https://www.annesondergaard.dk/sunde-grove-poelsehorn/

https://martinys.dk/poelsehorn/

https://www.louiogbearnaisen.dk/2022/05/poelsehorn.html

https://madsvin.com/polsehorn/

https://mariavestergaard.dk/poelsehorn/

https://spisbedre.dk/opskrifter/grove-polsehorn-med-sesamfro

https://www.danishfoodlovers.com/danish-sausage-rolls/?utm_content=cmp-true

Healthier & More Nutritious Danish Pizza Rolls (Pizza Snegle)

Makes 32 pizza rolls 

Ingredients:

1. 350g flour

2. 150g graham flour

3. 10g yeast (or 3g dry yeast)

4. 1 TBS honey or dried date paste

5. 1/2 tsp salt

6. 100ml lukewarm fresh skimmed milk

7. 50ml natural yogurt 0.1% fat

8. 1 egg

9. 75ml olive oil

10. 2 carrots grated

11. 140g tomato paste

12. 200g grated mozzarella cheese

13. 200g minced beef marinaded with salt and pepper

14. 1 TBS oregano

15. 1 egg for glazing (optional)

Directions:

1. In a mixer, add 10g yeast, 100ml lukewarm milk, 1 tablespoon honey and mix well.

2 Add 50ml milk, 50ml yogurt, 75ml olive oil, 1/2 teaspoon salt and one egg and mix well.

3. Add grated carrots and mix well.

4. Add graham flour and mix for sometime to get the gluten out.

5. Slowly add in the flour and run the mixer for 15 minutes or until you get a well-kneaded dough that doesn't stick to your finger, is elastic and easy to work with, but is not dry. It should be completely smooth and separate easily from the mixing bowl. Make sure the dough is kneaded sufficiently. Best using a mixer as the dough needs to be kneaded for a long time.

6. Cover and let the dough rest for four hours at room temperature.

7. Divide the dough into two.

8. Sprinkle some flour and roll one piece of dough into a square piece about 5mm thick using a rolling pin.

9. Spread tomato paste on it.

10. Sprinkle mozzarella cheese on it.

11. Sprinkle minced beef on it.

12. Roll it up.

13. Cut it into 16 pieces of 2cm thick with a sharp knife.

14. Place them on a tray laid with a baking sheet.

15. Cover and let it rise for an hour (optional)

16. Brush with egg.

17. Bake in a preheated oven at 175 degree Celsius for 15-20 minutes or until golden.

Additional Information:

This is another classic and favorite among Danish kids. It is healthier than English sausage rolls. As C likes this a lot and it is cheaper to make it myself, I have decided to learn to bake this. This is the first time I have baked this. J liked it and C liked it too. If you are in a hurry and can't wait for the dough to rise slowly for four hours in step 6, use 25g of yeast and reduce the dough resting time to one hour.

You can substitute milk with water. You can substitute olive oil with butter. If you don't want to add carrots, you must add 100ml more liquid (milk or yogurt). It is great for lunchboxes too. You can substitute the lukewarm water with lukewarm milk.

Storage:

You can freeze it down while they are still a little lukewarm. Take them out the night before or a few hours in advance and let them thaw in the fridge or for an hour on the kitchen counter. Spray them with a little water and warm them in a preheated oven at 175 degrees fan for 4-5 minutes or in a toaster.

References:

https://www.valdemarsro.dk/pizzasnegle/

https://foodtv.dk/video/pizzasnegle-genial-snack-til-madpakken/

https://mariavestergaard.dk/pizzasnegle/

https://www.louiogbearnaisen.dk/2010/02/pizza-snegle.html

https://voresmad.dk/opskrifter/pizzasnegle-med-skinke-trin-for-trin