Rugboller

Ingredients for Rugboller

Instructions for Rugboller

To prepare the Rugboller recipe, please follow these instructions:

Rye flour and lukewarm water are stirred together for 2 hours.

The yeast is sprouted in 2 tablespoons. Water and come in the spinal cord. Oil, salt, sugar, malt and sift flour are added and the dough is kneaded until it is easy to let go of the bowl. The dough was kneaded through the table until it was smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Set for tilting a tight spot approx. 60 minutes until the dough has a double size.

The dough is thrown down and divided into 16-18 pieces that are rolled into buns. The plate is covered with baking paper or lubricated with margarine. The cups are laid on the plate and a dish is laid over. Repeats approx. 45 minutes a busy place.

Brush with warm water.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the middle oven rib for 20-25 minutes.

The finished buns are cooled to a baker