This article was originally published in AmWord, a student magazine at American University. If you’re on campus, make sure to pick up a copy to read this in print and check out other great articles!
Breakfast has never been my favorite meal of the day. Don’t get me wrong, I like a lot of breakfast foods. It’s just that the actual act of eating breakfast always seems to turn into a rushed affair involving some sort of processed junk, shoveling down a bowl of Honey Bunches of Oats or grabbing a granola bar on my way out the door. Breakfast in the States has just lost the respect it deserves. If people even bother to eat it, they regard it as an annoying yet necessary act; an afterthought.
In Denmark, things are different. My first breakfast here involved a variety of rolls (called boller, pronounced ball-uh) picked up from the baker down the street that morning, along with a spread of butter, jams, sliced meats, cheeses, and the infamous leverpostej (a kind of a Danish liver paté). Oh, and then plenty of fresh pastries for breakfast-dessert (no, they are not called Danishes here).
Even on a regular morning, I’ve noticed that everyone in my host family will at least sit down for five or ten minutes to eat breakfast. Some school mornings I’m even lucky enough to wake up to the smells of fresh bread wafting from the kitchen. There are few things that can get me up faster than the thought of eating a warm roll straight from the oven with melted butter dripping off the sides…
But there’s no need to feel breakfast-envy; these Danish overnight rolls are easy for anyone to make. I get fresh bread in the morning and you can too!
Although these breakfast rolls take a little bit of advanced planning, they require almost no hands-on preparation time. Just make sure you start them the night before you want to eat them and leave enough time before class to actually bake them (so, you should put them in the oven before you get in your morning shower). For the full Danish experience, make sure to pick up some jam, cheese, and possibly even salami or other deli meat. And, of course, plenty of butter.
- 1 package dry yeast
- 1 ½ cups cold water, divided
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- ½ cup rolled oats
- ½ cup buttermilk (if you don’t have buttermilk, put ½ tbsp vinegar in a measuring cup and then add regular milk to the ½ cup line)
In a microwave safe bowl, warm ½ cup of the water in the microwave for 20 seconds. Add the sugar and the yeast, and stir to dissolve. Wet a paper towel with warm water, and place over the yeast mixture. Put the bowl in a warm place and allow it to sit for 10 minutes.
Meanwhile, combine flours, oats and salt in a bowl. In a measuring cup, combine remaining cup of water and buttermilk.
After 10 minutes, check to make sure the yeast mixture is bubbling. If not, it means your yeast has not worked and you should try step 1 again with a new yeast package.
Once the yeast mixture is ready, put it in a large bowl and add about ½ cup of the flour mixture. Stir to combine and then add some of the buttermilk mixture. Continue alternating wet and dry mixtures, stirring to combine after each addition, until all ingredients are in. You should have a sticky dough.
Cover the bowl with plastic wrap or a dish towel, and place in the refrigerator overnight. Line a pan with parchment paper and place on the counter so it’s ready for the morning.
When you wake up, preheat the oven to 375 °F. Plop large spoonfuls of batter onto the prepared pan (don’t worry about shaping the rolls). Set in a warm place to rise for 10 minutes, and then put in the oven for 20-25 minutes, until golden brown.
Tip: To add a little variety to your boller, you could sprinkle the tops of some with sunflower, poppy, or sesame seeds before baking. Get creative!