Nordic Barley & Skyr Soft Breakfast Rolls
Tender whole-barley rolls enriched with skyr for protein, seeds and flakes for winter warmth.
Best for protein & wholegrain breakfasts
These soft breakfast rolls use whole barley flour and skyr to deliver wholegrain fiber and extra protein without sacrificing tenderness. The dough relies on a gentle folding technique (not heavy kneading) because barley weakens gluten; skyr plus a small proportion of strong bread flour gives structure and softness. They bake quickly to a golden crust and keep well for several days — warm one and top with butter, smoked salmon, or jam for a Nordic morning.
Ingredients
- 300 g whole barley flour
- 200 g Bread flour
- 50 g rolled barley flakes , plus extra 10 g for sprinkling
- 200 g Plain skyr or thick Greek yogurt , full-fat or low-fat both OK
- 160 ml warm water , about 38–40°C
- 7 g instant dry yeast
- 15 g honey , or maple syrup
- 30 ml olive oil
- 10 g fine sea salt
- 50 g Mixed seeds , mixed or any single seed
- 1 g coarse sea salt , pinch for topping (optional – can be omitted)
Instructions
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1
Mix the dry ingredients in a large bowl: whole barley flour, bread flour, rolled barley flakes, instant yeast and fine sea salt (add the salt away from the yeast). Stir until evenly combined.
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2
Combine the wet ingredients: whisk skyr, warm water, honey and olive oil in a separate bowl until smooth. Add the wet mixture to the dry ingredients and stir with a spatula until a shaggy, slightly sticky dough forms.
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3
Autolyse/rest: cover the bowl with plastic wrap or a towel and let rest 20 minutes. This hydrates the barley and improves dough cohesion.
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4
Folding technique: turn dough onto a lightly floured surface or leave in the bowl. Perform 4 sets of gentle stretch-and-folds spaced 5 minutes apart (reach under one side, stretch it up and fold over the dough). After the last fold, mix in the mixed seeds until distributed. The dough should be smooth-ish and slightly tacky.
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5
Bulk proof: transfer dough to a lightly oiled bowl, cover, and proof at room temperature (ideally 22–24°C) until just under doubled, about 60–75 minutes; dough should feel airy and slightly puffy.
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6
Shape rolls: turn the dough onto a lightly floured surface, divide into 10 equal pieces (about 90–100 g each). Cup each piece and roll into smooth rounds, sealing the seams underneath. Place on a parchment-lined baking sheet or in two trays spacing them 3–4 cm apart.
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7
Second proof: cover the shaped rolls with a lightly oiled piece of plastic or a towel and proof until puffy, about 30–40 minutes. Meanwhile preheat the oven to 220°C with a small metal tray on the bottom rack (for steam).
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8
Top and steam: just before baking, brush the rolls lightly with a little water or thin skyr (diluted with a teaspoon of water), sprinkle extra barley flakes and a pinch of coarse sea salt. Pour 150 ml hot water into the preheated bottom tray to create steam and immediately close the oven.
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9
Bake: bake at 220°C for 12–15 minutes until the rolls are deep golden and sound hollow when tapped on the bottom. Rotate the tray once if your oven heats unevenly.
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10
Cool and store: transfer rolls to a cooling rack. Allow to cool 10–15 minutes before slicing to set the crumb. Store leftover rolls in a paper bag for 2 days or freeze in an airtight bag for up to 1 month.