We love bread rolls. Possibly more than regular loaves of bread, and that’s a significant statement for us. They’re just the perfect little package of bread, with lots of crust on the outside and a fluffy interior.
I firmly believe that a good slice, loaf, roll, etc. of bread has the power to change your entire day. That’s why starting the morning with freshly baked bread is unbeatable and sets you up perfectly for the day ahead.
If there’s one thing that has been good about the pandemic, it’s been the homemade bread craze. Before COVID, we didn’t make that much bread at home – it just seemed like too much work!
We posted our original Danish rye bread recipe (check it out here) over a month ago, and we’re back for more! This time, it’s more of a complicated process involving sourdough starter.
If you aren’t familiar with rugbrød, or Danish rye bread, you’re really missing out! We use this dense, seeded bread for open-faced sandwiches, or smørrebrød.
