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Havergrynsboller, long-closed

Bread, buns & biscuits
Cook time: 0 min.
Servings: 16 portion(s)

Ingredients for Havergrynsboller, long-closed

1lCold water
1tspSugar
10gYeast
2tspSalt
400gHavergryn
800gWheat flour

Instructions for Havergrynsboller, long-closed

To prepare the Havergrynsboller, long-closed recipe, please follow these instructions:

The yeast is mixed into the cold water in a large bowl. The other ingredients are added and stir well. The dough should be grødagtig. There should be a film over and dough raises at stuetemp overnight. Set about 16 muffins on baking paper with a few spoons. Let raise 1 hour. Bake at 220 degrees c. alm. oven in 20-25 my.

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