Soft and tender potato rolls topped with sweet whipped honey poppyseed butter are shaped like a sheaf of wheat in honour of Frey, the Norse god of grain and fertility.
Embark on an epic culinary adventure as we prepare a decadent feast inspired by Vanaheim, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Vanaheim. This resplendent realm of lush and bountiful fields, shining lakes, and verdant forests is home to the Vanir, ancient gods of nature and fertility. In the spirit of community and kinship, we set out to honour the Vanir deities by preparing a lavish feast. With each dish, we celebrate the deep connections between food, culture, and the natural world.
Frey, Golden God of Grain and Fertility
Son of a sea god and twin brother to the goddess of love and war, with his golden boar Gullinbursti ever at his side, Frey was one of the most important deities in the Norse pantheon. As the god of fertility, prosperity, and peace, Frey presided over some of the most important areas in a person’s life. Offerings were given to seek his favour for good fortune and abundance.
…he rules over the rain and the shining of the sun, and therewithal the fruit of the earth; and it is good to call on him for fruitful seasons and peace.
The Prose Edda by Snorri Sturluson
What better way to honour the god of the fields than with an offering of bread! These soft potato rolls are shaped to represent the wheat sheaves grown in the golden fields of Vanaheim. The addition of earthy potatoes creates pillowy soft and tender rolls. Slathered in a sweet honey poppyseed whipped butter, these soft potato rolls are the perfect offering to the golden god of the Vanir.
Ingredient Notes
Potato: These incredibly soft and fluffy roles get their delicate texture from the addition of mashed potatoes in the dough. I typically use a large russet potato for this recipe, but you could use any kind you prefer. You can also use left over mashed potatoes, but I would make they aren’t too heavily seasoned as it will affect the overall taste of the rolls. Be sure to save the potato water to use as the liquid in these rolls.
Yeast: This recipe uses traditional active dry yeast.
Honey: A drizzle of honey adds a touch of sweetness to both the potato rolls and the whipped butter.
Poppy seeds: Adding a little crunch and textural contrast, poppy seeds are a fun addition to this sweet whipped butter and the perfect symbol for the god of agriculture.
How to make Frey’s Soft Potato Rolls
Cook the potatoes
Peel and dice the potato. Add the potato to a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Drain the potatoes but save the potato water.
Activate the yeast
In a small bowl combine ½ cup of the warm potato water with the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate.
When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe. If the yeast has not activated and isn’t bubbly, then the yeast is no longer alive and needs to be discarded.
Make the dough
In the bowl of a stand mixer add the remaining ¾ cup of warm potato water, the beaten eggs, melted butter, honey, and the yeast mixture. Add the flour and salt and attach the dough hook.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. This is a soft and somewhat sticky dough so you will likely need to add extra flour, a tablespoon at a time, to prevent the dough from sticking to the bowl.
Continue mixing with a dough hook for about 5 minutes until the dough is soft and stretchy. Turn the dough out onto a floured counter and knead to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
Shape the dough
After the dough has risen for 1 hour, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. Divide the dough in quarters.
Shape each quarter into a short, thin loaf, similar to a small baguette, about 9-10 inches long. Transfer the loaves to parchment lined baking sheets. Use kitchen shears to snip the loaves into individual rolls. Make 4 or 5 deep cuts, not all the way through, at about a 45° angle. Alternate the cuts between each side. Gently pull each roll to the side to create a wheat sheaf appearance. Repeat with each loaf.
Lightly dust the rolls with flour to prevent them sticking. Cover with a tea towel and let rise for 30 minutes.
Bake the soft potato rolls
While the dough is rising, preheat the oven to 400°F. Bake the loaves for 20 to 25 minutes until golden brown and cooked all the way through. Rotate the pans in the oven after 15 minutes to encourage even browning. Let cool before serving.
How to Make Whipped Honey Poppyseed Butter
In a mixing bowl, whip the softened butter for 2 to 3 minutes until light and fluffy in texture. Add the honey, lemon zest, poppyseeds, and kosher salt and beat until combined. The butter can be made ahead of time and stored in the fridge. Allow to come up to room temperature before serving.
Serve Frey’s Soft Potato Rolls with Honey Poppyseed Butter
To serve, gently tear the rolls apart. Serve with the whipped honey poppyseed butter and enjoy!
More Norse Mythology Inspired Recipes
Frey's Potato Rolls with Honey Poppyseed Butter
Ingredients
- 1 russet potato
- 1 ¼ cups warm reserved potato water
- ½ tsp sugar
- 2 ¼ tsp active dry yeast
- 2 eggs beaten
- 2 tbsp butter melted
- 2 tbsp honey
- 1 tsp kosher salt
- 5 - 5 ½ cups all-purpose flour plus extra as needed
Honey Poppyseed Butter
- 1 cup butter softened
- 2 tbsp honey
- 1 tbsp poppy seeds
- ½ tsp kosher salt
- zest of 1 lemon
Instructions
- Peel and dice the potato. Add the potato to a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Drain the potatoes but save 1 ¼ cups of potato water. Allow the potato water to cool down to between 105°F to 115°F.
- In a small bowl combine ½ cup of the warm potato water with the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- In the bowl of a stand mixer add the remaining ¾ cup of warm potato water, the beaten eggs, melted butter, honey, and the yeast mixture. Add 5 cups of the flour and the salt and attach the dough hook.
- Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. This is a soft and somewhat sticky dough so you will likely need to add extra flour, a tablespoon at a time, to prevent the dough from sticking to the bowl.
- Continue mixing with a dough hook for about 5 minutes until the dough is soft and stretchy. Turn the dough out onto a floured counter and knead to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
- After the dough has risen for 1 hour, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. Divide the dough in quarters.
- Shape each quarter into a short, thin loaf, similar to a small baguette, about 9-10 inches long. Transfer the loaves to parchment lined baking sheets. Use kitchen shears to snip the loaves into individual rolls. Make 4 or 5 deep cuts, not all the way through, at about a 45° angle. Alternate the cuts between each side. Gently pull each roll to the side to create a wheat sheaf appearance. Repeat with each loaf. Alternatively, shape into individual rolls.
- Lightly dust the rolls with flour to prevent them sticking. Cover with a tea towel and let rise for 30 minutes.
- While the dough is rising, preheat the oven to 400°F. Bake the loaves for 20 to 25 minutes until golden brown and cooked all the way through. Rotate the pans in the oven after 15 minutes to encourage even browning. Let cool before serving.
Honey Poppyseed Butter
- In a mixing bowl, whip the softened butter for 2 to 3 minutes until light and fluffy in texture. Add the honey, poppyseeds, kosher salt, and lemon zest, and beat until combined. The butter can be made ahead of time and stored in the fridge. Allow to come up to room temperature before serving.
- To serve, gently tear the rolls apart. Serve with the whipped honey poppyseed butter and enjoy!
The recipe sounds lovely. From a mythological standpoint tho :
sif the wife of Thor is the goddess of grain, her hair symbolising it. Specially barley if I am not mistaken, but also generally.
Than again in some areas the halms of grain left standing as an offering were called freys beard, so you might be right as well.
On potatoes, interestingly enough freya, freys sister, gets honored for potatoes by some pensilvanian Dutch that reconstruct the germanic believe based on oral lore of north European immigrants in the area.
Thanks so much for your comment, Missa! There’s such an incredible wealth of inspiration to take from Norse mythology 🙂 I am definitely taking a broad approach when it comes to this feast. With Frey, I wanted to focus on his role presiding over the harvest and agriculture in general, although there is certainly much more to him than that. Hope you enjoy the rest of the feast!