This time I take you to Denmark, home of a special sort of breakfast rolls, the Tebirkes. 3 years ago I already tried a sort of "quick" tebirkes recipe by Beatrice Ojakangas (you can find the recipe in english here).
For Bread Baking Day I adapted a recipe by the Swedish baker Jan Hedh from his book Artisan Bread. It's more time-consuming to make the puff-pastry like dough but the result is excellent - light and buttery crunchy rolls with a lot of black and white poppy seeds.
The rolls can be frozen and reheated in a hot oven.
Cutting of the rolls: you can either make triangles as seen here or rectangles.
Das deutsche Rezept für Tebirkes gibt es hier in meinem Brotkasten.
Update: the roundup is online now