Baltic Maid

Norwegian Crescent Breakfast Rolls

Posted on | January 20, 2012 | 8 Comments

I love Scandinavia. I love the people, the landscape, the cities, the lifestyle… I have been to Norway, Sweden, and Denmark many times even though not often enough if you ask me.  The part of northern Germany where I grew up was actually Swedish for quite some time.  In my opinion, the mentality of northern Germans is more similar to the Scandinavians than southern Germans.

These Norwegian Crescent Rolls remind me a lot of German Hörnchen.  I have always loved these breakfast treats but since they don’t sell them here in the US, I haven’t had them in a while.  Time to do something about it by making them, or the Norwegian equivalent, myself  :-)

The recipe can be made with only all-purpose flour but I used half all-purpose flour and half whole wheat flour (from white hard wheat) just to be a bit more on the healthy side.  They are generally eaten for breakfast just like in Germany but honestly there is no way, I am making these before breakfast… hahaha…  Now, for brunch that would be another story or making them a day ahead is doable, too.  Enjoy!

Ingredients

  • 2 1/4 tsp dry yeast
  • 200 ml warm water (1/2 cup + 1/3 cup)
  • 2 tsp sugar
  • 300g / 2 1/2 cups flour all purpose flour
  • 300g / 2 cups whole wheat flour (I used whole wheat flour from white hard wheat)
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 200 ml warm milk (1/2 cup + 1/3 cup)
  • 4 tbsp oil
  • 1 lightly beaten egg, for glazing
  • poppy seeds, sesame seeds

Directions

In a bowl, combine the yeast, warm water, and the sugar. Set aside for a few minutes.

In another bowl, combine the flour, salt, and baking powder.

Then add the warm milk and the oil to the yeast mixture.  Pour the wet ingredients into the flour mix and combine everything.  Knead the dough for 5 to 10 minutes.  Place it in a large, clean bowl and cover with a kitchen towel. Let the dough rise somewhere where it’s warm for about 30 minutes.

Divide the dough in half.  Shape a ball out of each half and roll the dough balls out into big circles.  Cut the dough into 8 triangles like a pizza.  Roll each triangle into a croissant shape.  Start with the wide end and then roll it up.

Place the rolls on a baking sheet lined with parchment paper.  Make sure the tip is underneath the roll.  Cover the rolls with a kitchen towel and let them rise for 30 minutes.  Preheat the oven to 200°C / 390°F.

Brush the rolls with the egg and sprinkle poppy seeds and/or sesame seeds on them.  Bake them for 12 to 15 minutes.

Guten Appetit!

Norwegische Frühstückshörnchen

Zutaten

  • 2 1/4 TL Trockenhefe
  • 200 ml lauwarmes Wasser
  • 2 TL Zucker
  • 300 g Weizenmehl
  • 300 g Vollkornweizenmehl
  • 1 1/2 TL Salz
  • 1/4 TL Backpulver
  • 200 ml lauwarme Milch
  • 4 EL Öl
  • 1 verquirltes Ei, für die Glasur
  • Sesam, Mohn

Zubereitung

Die Hefe, das warme Wasser und den Zucker in einer Schüssel vermengen.  Für einige Minuten beiseite stellen.

In einer neuen Schüssel das Mehl mit dem Salz und Backpulver vermischen.

Dann die warme Milch und das Öl zur Hefemischung geben und alles dem Mehl zufügen und miteinander vermischen. Den Teig für 5 bis 10 Minuten lang kneten, in eine Schüssel geben und an einem warmen Ort zugedeckt für ca. 30 Minuten gehen lassen.

Den Teig halbieren und aus jeder Hälfte einen Teigball formen.  Diese dann in groβe runde Kreise ausrollen.  Mit einem Messer, jeden Teigkreis wie eine Pizza in 8 Dreiecke schneiden. Jedes Dreieck dann zu einem Hörnchen / Croissant aufrollen.  Man fängt mit dem Aufrollen von dem weiteren Ende des Dreiecks an. Also nicht von der Spitze oder den Seiten anfangen.

Die Hörnchen auf ein mit Backpapier belegtes Backblech legen.  Darauf achten, daβ sich die Teigspitze unter dem Hörnchen befindet. Zugedeckt an einem warmen Ort ca. 30 Minuten gehen lassen.  Den Backofen auf 200°C vorheizen.

Die Hörnchen mit dem verquirltem Ei bestreichen, mit Sesam und/oder Mohn bestreuen und für ca. 12 bis 15 Minuten backen.

Guten Appetit!

Source:  slightly adapted from Heartshaped and Ferdakost

Comments

8 Responses to “Norwegian Crescent Breakfast Rolls”

  1. Karine
    January 23rd, 2012 @ 07:55

    As a norwegian, i grew up with these! And they are even better if you fill them with applesauce;)

  2. BalticMaid
    January 23rd, 2012 @ 09:55

    @ Karine: Thank you so much for that tip. I love these rolls, they remind me a lot of the ones I grew up with. I can only imagine how tasty they must be filled with applesauce! I will have to try this. Thank you!!!

  3. blogresipi
    January 23rd, 2012 @ 12:50

    Owh I surely love these… the looks reminded me to Paris somehow, not to scandinavia. They are irresistible :D

  4. Marion
    January 23rd, 2012 @ 13:22

    Ahh! Ich liebe diese Hörnchen! Sie waren sehr süß! Aber ich habe sie nicht mit Apfelmus gegessen… vielleicht soll ich das auch probieren :)

  5. BalticMaid
    January 23rd, 2012 @ 22:48

    @ blogresipi: They do have a French look, don’t they? Thanks for commenting!!!

  6. BalticMaid
    January 23rd, 2012 @ 22:50

    @ Marion: Ich liebe sie auch. Die wirds am Wochenende wieder geben… :-) Vielleicht diesmal mit Apfelmus! Vielen Dank fürs Rezept!!! :-)

  7. Ella-Home Cooking Adventure
    July 21st, 2012 @ 23:46

    These are looking really good. I love baking, and these are upon my taste. I see you have grown in Europe. Do you miss it?

  8. BalticMaid
    August 27th, 2012 @ 15:49

    @ Ella: Thank you for your comment!!! Yes, I am German and grew up in Germany. And I certainly miss Europe.

Leave a Reply






5 − 2 =

Germany on a plate. The World in a bowl.

Welcome to the Culinary Adventures from around the World by the German Baltic Maid.

Advertise here

Contact balticmaid(at)hotmail.com

Search