BIRKES
BREAD ROLLS
Known in Denmark as birkes, or tebirkes these soft, layered and fluffy rolls are topped with a generous layer of crunchy poppy seeds. The name birkes means poppy seeds, highlighting their signature topping.
Light yet satisfying, birkes are perfect for tea time, breakfast, or a mid-afternoon snack. They're delicious on their own, with a spread of marmalade, or topped with a slice of cheese, just as they're often enjoyed in Danish homes and bakeries. Whether you're looking for a comforting treat or a taste of Scandinavia, these rolls are simple, wholesome, and full of flavour.
1. MAKE THE DOUGH
In a large bowl or stand mixer, add Bag a (yeast). Pour in 500ml of lukewarm milk and stir to dissolve the yeast. Add the contents of Bag i (flour, sugar, and salt) along with 1 egg and mix well.
Then add 60g of soft butter and knead the dough for about 10 minutes by hand, or 8 minutes with a mixer using a dough hook. The dough should become smooth and elastic, and pull away from the sides of the bowl.
If you take a piece of the dough and gently stretch it, you should be able to pull it into a thin layer. This is how you know you've kneaded the dough enough to develop strong gluten threads, which will give you nice, fluffy bread.
Tip:
Getting the Right Milk Temperature for Yeast Baking: Yeast needs warmth to work, but too much heat can kill it. Be careful! Aim for lukewarm milk—around 39–42°C.
Warm milk activates yeast. Helps it grow and makes dough rise.
Too hot milk kills yeast! Above 50°C, yeast dies.
Cold milk slows yeast: Dough will rise slowly, if you want a slower rise or it is a hot day, using cold milk could be the way to go.
How to get it right. Warm the milk gently on the stove or in the microwave.
Use a thermometer if you have one.
No thermometer? Test with your finger—it should feel nothing or just a little warm, not hot!
Cover the bowl with a clean tea towel and let the dough rise in a warm place for around 40 minutes, or until it has nearly doubled in size.
2. PREPARE THE DOUGH FOR FOLDING
Melt 60g of butter in a small bowl in the microwave or on the stovetop. Set it aside to cool slightly, then place it in the fridge—it needs to be loose but not complete liquid for the next step.
Line 2 baking trays with baking paper. Turn the risen dough out onto a lightly floured surface (use flour from Bag f) and divide it into 2 equal portions, and roll them into balls.
Take one half and roll it out into a rectangle about 45 × 25 cm.
Tip: If the dough resists stretching, let it rest for 5 minutes under a tea towel to relax the gluten, then roll again.
Brush some melted butter on the dough (one-quarter of the chilled butter) and spread it evenly over the surface using a pastry brush.
3. LAMINATE THE DOUGH (CREATE LAYERS)
Fold the dough into a three-fold (letter fold): fold two-thirds of the dough from the short side toward the centre, then fold the remaining third over the top—just like folding a letter.
Lightly flour the dough, flip it over, and dust the other side too. Turn it a quarter turn, so the seam is on the left. Gently roll it out again to about 40 × 20 cm.
Brush the surface with another 15g of soft butter, then fold it again into a three-fold. Roll it gently into a square, roughly 18 × 18 cm.
Using a sharp knife or dough cutter, divide the dough into 2 strips, then cut each strip into 4 pieces—you’ll have 8 squares total.
Repeat this entire process with the second half of the dough. Place all the shaped rolls seam-side down on the prepared baking trays.
Tip: Give the rolls plenty of space to rise—about 4–5 cm between each one.
4. MAKE THE EGG WASH & ADD TOPPING
In a small bowl, crack 1 egg and add a drop of water and a pinch of salt. Whisk until smooth—this will be your egg wash for a shiny, golden crust.
Use a pastry brush to lightly coat the tops of the rolls with the egg wash. Then, sprinkle generously with poppy seeds from Bag h.
Why do we add water and salt to the egg wash? The water helps thin the egg wash so it spreads more evenly, and the pinch of salt breaks down the egg proteins for a smoother, glossier finish, and no egg lumps on the finnished bread.
5. FINAL PROOF
Place the trays of shaped and brushed rolls into a cold oven (do not preheat yet). Add a small bowl of boiling water to the bottom of the oven—this creates a humid steamy warm environment to help the rolls rise faster.
Close the oven door and let the rolls proof for 25 minutes.
Tip: The dough rolls should look puffy and feel bouncy but not over-inflated. If it’s a cool day, give them an extra 10 minutes.
6. BAKE UNTIL GOLDEN AND CRISP
After the proofing time, remove the trays and bowl of water from the oven.
Now preheat the oven to 240°C (conventional) or 220°C (fan-forced) and allow it to heat for at least 25 minutes.
Once the oven is hot, bake the rolls in the middle of the oven for 8–10 minutes, or until they are beautifully golden and crisp.
Let the rolls cool on a wire rack, then enjoy them fresh with butter, cheese, or a hot cup of tea.
Tip: These are best eaten the same day, but they also freeze well once baked and cooled.
