Fresh Rolls for Breakfast
Nothing beats a freshly baked roll and a big cup of coffee in the morning. This is a sentence we will stand by until the end of time, and these morgenboller are seriously some of the most versatile, filling, and delicious rolls you can find!
Of course, we did explain over on our Instagram page (by the way, shameless plug, our handle is @skandibaking) that fødselsdagsboller are our favorite rolls. And that’s definitely true, but whenever we’re feeling a bit healthier or need something with a bit more nutritional value, these morgenboller are our immediate go-to. They’re pretty easy to make and are a great option if you love multigrain or seeded bread.
Tips & Tricks
Our morning rolls contain flax seeds and sunflower seeds and we topped them with poppy and sunflower seeds. Of course, you can customize them with whatever seeds you happen to have in the house! You can add other ingredients as well (raisins are always a good choice). Just like our other recipes that use yeasted dough, you want to make sure your water is warm, not hot, and give your dough enough time to rise, either in the refrigerator overnight or for a couple of hours at room temperature.
These are delicious topped with anything – chocolate, jam, cheese, eggs, avocado. We have even used them as a burger bun for veggie burgers! On top of being super yummy, they are also very nutritious, which is always a good thing. Enjoy! If you make our recipe, make sure to leave a comment and a rating below!
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Morgenboller (Morning Rolls)
Ingredients
- 2 tsp instant yeast (2.25 tsp active-dry yeast, 17.5g fresh yeast)
- 200 ml (a little under 1 cup) milk (can be replaced with water or non-dairy milk to make the recipe vegan)
- 100 ml (a little under 1/2 cup) water
- 1 tsp sugar
- 1 tsp salt
- 40 grams (1/4 cup) flax seeds
- 85 grams (1/2 cup + 1 tbsp) sunflower seeds
- 130 grams (1 cup) whole wheat flour
- 195 grams (1 1/2 cups) all-purpose flour
- 2 tbsp vegetable oil (can be replaced with any other oil)
- 1 egg for egg wash (use water, coconut oil, or non-dairy milk for vegan rolls)
- Poppy seeds/Sunflower seeds/Sesame seeds for topping
Instructions
- 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!
- In a separate bowl, combine salt, flax seeds, sunflower seeds, whole wheat flour, and all-purpose flour. Mix well.
- Add the vegetable oil to the yeast and milk/water mixture. Then, add the dry ingredients. Stir until the dough begins to come together.
- 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.
- Once your dough has doubled in size, shape into 8-10 balls.
- Cover and let rise again for 30 minutes. In the meantime, preheat oven to 400 degrees F (205 degrees C).
- Once about doubled in size, egg wash your rolls.
- Then, sprinkle them with poppy/sunflower/sesame seeds, and bake for 10-15 minutes.
- Check the bottom of the rolls – they should be golden brown! Enjoy!
I have made these a couple of times now and they are delicious. My children all love them too.
Thank you so much for leaving a comment and using our recipe! We’re so glad you enjoy the morgenboller, a favorite in our house too!!
Can these be made with gluten free flour?
Hi! We haven’t tested it before, but my guess is that yes, you can substitute gluten free bread flour. However, you must make a few changes to the recipe and process. This post is really helpful in explaining what you should adapt: https://www.kingarthurbaking.com/blog/2023/06/13/how-to-substitute-gluten-free-bread-flour-for-regular-flour. I hope that helps 🙂
If I do the first rise in the fridge is the second rise be more than 30 mins? Any idea how much longer? Thanks – I love your web site!
Hi, thank you so much 🙂 And yes, I would increase the second rise to an hour or so because the dough will still be a bit cold from the fridge which makes it rise more slowly. Hope that helps!
I’ll give it a go. Thanks!
These Morning Rolls turned out so well. Fluffy and delicious with a hearty taste. Will make these again.
Yay, happy to hear that they turned out great! Thanks for the comment and for using our recipe 🙂