Skyr buns
I love it when I have enough time on Sunday or public holiday mornings to bake rolls for breakfast in peace and quiet. The rolls here come together really quickly - turn on the oven, put all the ingredients in the bowl, knead the dough, shape the rolls and then put them in the preheated oven for 20 minutes.
The four of us ate these 8 rolls for breakfast - I guess when everyone is there, I'll have to make a double portion to make sure there's enough.
Rolls ( rúnstykki or rúnnstykki ) are not that common in Iceland; you are more likely to find them in the frozen food counter in the supermarket than at the bakery. This is actually a recipe for Skyr bread, but I used the dough to make rolls instead of bread.
Very good morning!
Ingredients for 8 rolls
225 g flour
25 g semolina
250 g pure Skyr
1 egg
1 tsp coarse sea salt
2 tsp baking soda
2 Tbsp oat flakes
1 Tbsp oat flakes for sprinkling
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Place the flour, semolina, skyr, egg, salt, baking powder and oat flakes in a large bowl...
...and knead into a smooth dough.
Divide the dough into 8 parts.
Form each piece of dough into a bun...
...and then bake the rolls on a baking tray lined with baking paper for about 20 minutes until they have turned nice and golden.
Then serve straight away - enjoy your meal!
[Translated from here.]
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