What is ‘rundstykker’? These ’round pieces’ (=rundstykke) of bread are buns made with various cereals and grains, and are popular all throughout the Nordic countries, particularly in Norway and Denmark. As bread lovers, Scandinavians love to play around with different versions of baked goods, and rundstykker are some of the more unique creations I’ve been unable to find a true equivalent of here in the United States.
While rundstykker are now enjoyed for both breakfast and lunch every day, growing up in Norway in the 1970s and 1980s, they were a more decadent affair. Today they can be found in ever home, but when I was a teenager, you would mostly buy them in bakeries or cafes.
My niece recently shared a memory from her childhood of my sister making rundstykker and hot cocoa after they had been to swim class in the winter. I recall my mom buying them at the bakery when she had her friends over from the charity she was involved with, and “dressing them up” with special cold cuts and neatly cut cucumbers, sliced salmon, scrambled eggs and curly parsley, or cheese and paprika.
Today you can even buy rundstykker half baked in the grocery stores, and just throw them in the oven and they are ready in no time, but tasting like you baked them from scratch. Rundstykker also go by the name “tebriks” – here are some examples of packages available in stores:
Of course, I no longer eat meat, fish, dairy or eggs, so I was having a bit of fun the other day veganizing both the buns and the toppings. Many original rundstykke recipes are already vegan – no eggs are needed and water is often used in place of milk.
I hope you’ll enjoy my recipe, these buns will turn out soft, light and airy and produces a fabulous dough that is easy to work with! You can top the buns with any kinds of seeds, or leave seeds off and make them plain. Spread them with butter and jam, or as I did the other day: a lettuce, tomato, peppers and avocado sandwich with vegan mayo:
Makes about 14 large rundstykker
1 packet (2 1/2 tsp) active dry yeast
2 3/4 cups plant based milk (I used unsweetened almond milk)
1 stick (113g) of vegan butter (Earth Balance)
2 tsp salt
2 tbsp granulated sugar
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
3 cups (700g) all purpose flour
1/2 cup (110g) rolled oats
1 cup (200g) whole wheat flour
melted vegan butter for brushing top of the buns
For topping on buns:
1 tbsp sesame seeds
1 tbsp chia seeds
1 tbsp flaxseeds
1 tbsp pepita seeds
1 tbsp sunflower seeds
Melt the butter in a small pot over low heat on stove. Add in the milk and heat up to bring mixture to about 105-110 degrees Fahrenheit. Sprinkle in the yeast and let stand for 5 minutes until it starts to foam.
Combine all the dry ingredients in the bowl of a stand mixer fitted with a dough hook. While the machine is running, pour in the butter-milk mixture, then the flax eggs. Knead on medium for about 10 minutes until a smooth dough forms. Add more flour towards the end if it is still sticky.
Cover bowl with a towel or plastic wrap and let rest for about one hour until dough is doubled in size.
Preheat oven to 450 degrees Fahrenheit. Grease two baking sheets with a little oil or baking spray. Combine all the seeds in a small bowl
Sprinkle a little flour onto a clean work surface, turn the dough onto table, roll out to a log and divide into 14 equal pieces.
Shape into round buns and place onto baking sheets, cover with a towel and let rest once more for about 30 minutes.
Brush top of buns with melted vegan butter and sprinkle seed mixture on. Bake in oven for about 14-15 minutes until golden up top.