Again, perhaps a slight exaggeration as the Vikings are not known to be great bakers. We mainly plundered what we needed, ate burnt meats, drank mead, and slept in our clothes. Cooking and baking were not our strongest skills.
Nevertheless, as we evolved since 900 AC, our culinary abilities equally improved. Perhaps not to Michelin levels, but certainly above charcoal burned meat level. We adopted new techniques from the places we raided, most likely by taking women from the foreign tribes we visited.
The bread was one of those delicious items that we learned quickly when visiting Southern Europe, North Africa, and Central America. We learned from the Natives.
The Danes have risen to great levels in pastry and bread for the past century. We keep it simple and yet super tasty.
Here’s a nice and quick recipe for making some nice dinner rolls. You should have most of these in your cupboards already.
- 1 1/2 cup of lukewarm water
- 1 tablespoon active dry yeast – roughly a full bag.
- 2 tablespoons granulated honey, but you could use sugar instead. Vikings use honey for our mead, so it is a more natural ingredient for us.
- 2 tablespoons of vegetable oil
- 3 1/2 to 4 cups all-purpose flour, more or less
Don’t worry, just because we are Vikings does not mean we can’t use appliances. If you want to, you can go full ancient and mix the ingrdients by hand, but it takes a lot more time – but the end goal is much more fulfilling.
- Grab your stand mixer, and attach the dough hook
- In the bowl, add the warm water, yeast, honey. Mix it gently so it dissolves into a brown-ish waterbased mixture.
- Leet this mixture sit for 5-10 minutes until the yeast has activated. You can tell by the bubbles and foamy surface.
- Add the oil
- Add two cups of flour, and start mixing the dough
- Let it knead for 3-5 minutes
- Add another cup of flour
- Knead another 3-5 minutes
- Add 1/2 a cup of flour while kneading.
- You should be able to tell if you need to add more flour. The dough has to be sticky, but yet not stick to your fingers
- When you reach that texture, take the dough out the bowl and dust the bowl with flour
- Place the dough back in the bowl, and cover with a tea towel
- Let the dough rise until double in size
- Once the dough has risen, take it out of the bowl and gently knock the dough down
- Shape it into 10-12 dough pieces, and roll them into dough balls
- Prepare a 9 x 13 (rectangular) baking tray with baking paper, and grease the sides
- Cover the dough balls, again, and let them rise for another hour. They will double in size and potentially touch eachother … which is fine
- Turn on your oven at 400F
- Backe the buns for 16-18 minutes, until they are light brown
We use the buns for lunch, snacks, or as a dinner roll. Plenty of options really, and I’m sure you could create some delicious school lunch sandwiches.
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