50 g yeast
50 g liquid margarine
3 dl milk
½ dl Dansukker Cane Sugar
1 tsp salt
2 dl rye flour
about 7 dl litres special plain flour

Glaze
egg

To decorate
2 tbsp sesame seeds

Crumble the yeast into a bowl. Heat the milk to about 30°C and pour it over the yeast. Stir until the yeast has dissolved.

Add the cane sugar, salt, margarine and rye flour. Then gradually work in the plain flour until the dough no longer sticks to the sides of the bowl. Cover and leave to rise for 30 minutes.

Turn the dough onto a floured surface and knead until smooth and elastic. Divide the dough into 12 equal-sized pieces and shape into balls. Make a hole in the middle of each dough ball. Cut the dough to resemble a plait around the hole. Leave to rise for another 30 minutes. Set the oven temperature to 225°C.

Brush the dough rings with beaten egg. Sprinkle with sesame seeds. Boil the eggs for 1 minute. Then place the eggs in the dough ring holes. Bake the egg nests in the centre of the oven for about 12 minutes.

Serve as dinner rolls.