Rustic artisan bread rolls with sundried tomatoes

Italian-inspired rustic artisan bread rolls with sun dried tomatoes (Italiensk-inspirerede madbrød)

This recipe is my very own creation although you might be able to find a product in a bakery or in a supermarket that has (almost) the same properties. They are not particularly Danish, but they go very well with a variety of Danish dishes because of its savory properties and delicious harmonic flavors. The rolls are best when heated in the oven before serving. They have a great crusty surface and are amazingly soft inside. They are the perfect companion to Italian dishes like lasagna al forno, carbonara and other pasta dishes. You can even eat them as a snack with butter and/or cheese or eat them with some nice, homemade tzatziki.

Ingredients: (12-16 pcs.)                                   

400g all purpose flour                                        

6 dry sun dried tomatoes

25g fresh yeast or 20g dry yeast

3 cloves crushed garlic

2 tbsp(!) dried oregano (Yes: a LOT. Fresh does not work well here.)

2 tbsp olive oil

200ml lukewarm water

2 tbsp low fat milk

1 tbsp dried rosemary

Chop the sun-dried tomatoes finely. You can use a small food processor. Make sure you use the variey which is dry - not kept in a jar with oil or brine. Put the lukewarm water in a bowl, add the yeast. If using fresh yeast, make sure it is dissolved in the water by stirring with a tablespoon. Add the oil, sun-dried tomatoes, oregano and garlic. The add the flour little by little whilst stirring with the spoon. Hold a bit flour back and make sure the dough does not get too firm. It should still be a bit sticky. Let rest in a warm spot for 30mins. On a flour covered table, work the dough through for a couple of minutes, then roll it out as a "sausage". Cut it into 12-16 portions. Form each piece of dough to a small roll. Place on a owen dish covered with baking paper. 

Set the owen at 200C. While it heats up, leave the rolls on top for a second rise for approximately 15-20mins. Pestle the rolls with the milk and sprinkle rosemary on top of each roll. 

Bake for 10-12mins. Leave to cool down.

The reason for using the relatively big amount of oregano is that most of the fragile, volatile oils in the herb will evaporate during the baking process leaving only a warm, savory and pleasant hint in the finished rolls. The same happens to the garlic.

Tip: the rolls freeze very well and can be kept in the freezer for 2-3 months. Take a few rolls up and heat in the oven at 150C for 4 mins whenever you need them.

Tip: use a spray-bottle with cold water with a couple of squirts 2-3 times while the rolls are baking. This gives a great crust and a very soft roll.

Ingredients as QR-Code:

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Mock hare

Mock Hare (Forloren hare) is a tasty, traditional Danish dish which in certain ways resemble the American meat loaf, but there is a lot more to it than meets the eye - it does, however, meet the taste buds and is a completely different dish altogether.

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Danish pork meatballs

Danish pork meatballs (frikadeller) is one of the most popular traditional dishes in Danish households. An absolute favorite with both children and adults.


Ingredients: (4 persons)

500g minced pork 
2 tbsp all-purpose flour
1 medium-sized onion, chopped thinly1 clove of garlic, crushed
2 tsp coarse salt (preferably sea salt)
1 tbsp freshly ground pepper
1 tbsp bread crumb (non-flavoured)
1 tbsp porridge oats
1 tsp ground allspice
1 tsp smoked paprika (can be omitted as it can be hard to find it - or use noble sweet regular paprika instead)
1 egg
25ml skimmed- or low-fat milk
15g Butter
1 tbsp olive oil

If you purchase pork already ground at the supermarket, be sure that it is not seasoned pork sausage. 

Combine the ground pork with the flour in a bowl and mix well. Add the onion, crushed garlic, allspice, bread crumb, oats, salt and pepper. Mix in the eggs and then the milk with a spoon. Add a bit more milk if the dough is too firm. It should still feel fairly easy to work through with the spoon, but should also be firm rather than runny. 
Spoon the mixture into a deep plate and chill in the refrigerator for min. 1 hour for seasoning and easier shaping.

Add enough equal parts butter and oil to a skillet to measure 1/4 inch in depth. Heat over medium heat. Hold the dish with the meatball mixture in the left hand and spoon the pork mixture carefully into the pan with a soup spoon, shaping it into balls with the spoon. Dip in the butter/oil mixture every time you have placed another meatball on the pan. This prevents the dough from sticking to the spoon.

Cook the meatballs until brown on both sides, turning once.

Remove the meatballs to a plate. 

Serve warm with pickled Red Cabbage and Caramelised Potatoes or serve as a light lunch with 

Potato Salad.

Tip: Danish Meatballs can be frozen and reheated in the oven or microwave. They also last well for up to three days when covered in the fridge and are absolutely gorgeous eaten cold as a snack, sliced on a piece of rye bread or with cold red cabbage.


Tip: Use a mixture of butter and olive oil for frying as it prevents the "squirting" from the pan that you will usually experience if you use either pure butter or oil. Preferably, you should use Lurpak Butter - slightly salted - when frying to get the authentic taste.

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