Havergrynsboller, long-closed

Ingredients for Havergrynsboller, long-closed

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.