- 50 gram g\u00e6r<\/li>
- 6 dl. k\u00e6rnem\u00e6lk<\/li>
- 50 gram olie<\/li>
- 2 tsk salt<\/li>
- 1 tsk sukker<\/li>
- 200 gram havregryn<\/li>
- 150 gram fuldkornshvedemel<\/li>
- 500-550 gram hvedemel.<\/li>
- 24 P\u00f8lser (Jeg bruger p\u00f8lsehornsp\u00f8lser)<\/li><\/ul>\n\n\n\n
\u00c6g til pensling
\nSesamfr\u00f8<\/p>\n\n\n\nOpl\u00f8s g\u00e6ren i vandet og tils\u00e6t olie, sukker og havregryn i blandingen. Tils\u00e6t fuldkornsmelet og derefter saltet og slut af med hvedemelet, til dejen har en tilpas konsistens. Den skal v\u00e6re lidt klistret.
\n\u00c6lt dejen i ca 10 minutter. Lad den h\u00e6ve overd\u00e6kket i 1\/2 time.<\/p>\n\n\n\nDel dejen i 3 og rul dejen ud til en cirkel. Sk\u00e6r dejen i 8 trekanter evt. med en pizzzask\u00e6rer. Sm\u00f8r evt. dejen med ketchup og rul p\u00f8lserne ind i dejen
Lad dem efterh\u00e6ve p\u00e5 bagepapir i 10-15 min.
Pensel dem evt. med \u00e6g eller m\u00e6lk og drys med sesam. bages ved 200 grader varmluft i ca. 15 min. til de er gyldne
<\/p>\n\n\n\n![\"\"](\"http:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/02\/E9046784-7F1A-4BFD-8EF3-6B7F199DDA05-768x1024.jpeg\")
<\/figure>\n\n\n\nSausage rolls<\/strong><\/p>\n\n\n\n
Thee sausage rolls are baked with buttermilk, giving them the most delicious, soft texture.<\/strong><\/p>\n\n\n\n
Preparation time: 1\/2 an hour + 1 hour rise time<\/p>\n\n\n\n
<\/p>\n\n\n\n
For 24 sausage rolls:<\/strong><\/p>\n\n\n\n
- 1 3\/4 OZ (50 grams) yeast<\/li>
- 2 1\/2 cups (6 deciliters) buttermilk<\/li>
- 1 3\/4 OZ (50 grams) oil<\/li>
- 1 tsp. salt<\/li>
- 1 tsp. sugar<\/li>
- 7 OZ (200 grams) rolled oats<\/li>
- 5 1\/4 OZ (150 grams) whole wheat flour<\/li>
- 17 3\/4-19 1\/2 OZ (500-550 grams) all-purpose flour<\/li>
- 24 small sausages<\/li><\/ul>\n\n\n\n
Topping:<\/strong><\/p>\n\n\n\n
- Egg for brushing<\/li>
- Sesame seeds<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\n
- Dissolve the yeast in lukewarm water and add the oil, sugar, and rolled oats to the mixture.
Add the whole wheat flour and then the salt, and finish with the all-purpose flour until the dough has a suitable consistency. It should be slightly sticky.<\/li> - Knead the dough for about 10 minutes. Let it rise covered for 1\/2 hour.<\/li>
- Divide the dough into 3 parts and roll each part out into a circle. Cut the dough into 8 triangles using a pizza cutter if necessary.
Spread ketchup on the dough and roll the sausages into the dough. Let them rise on baking paper for 10-15 minutes.<\/li> - Brush them with egg or milk and sprinkle with sesame seeds. Bake at 392\u00b0F (200\u00b0C) fan oven for about 15 minutes until they are golden.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"
English version further down. P\u00f8lsehornene er bagt med k\u00e6rnem\u00e6lk og giver den l\u00e6kreste, bl\u00f8de konsistens Arbejdstid: 1\/2 time + 1 times h\u00e6vetid Dej til 24 p\u00f8lsehorn: 50 gram g\u00e6r 6 dl. k\u00e6rnem\u00e6lk 50 gram olie 2 tsk salt 1 tsk sukker 200 gram havregryn 150 gram fuldkornshvedemel 500-550 gram hvedemel. 24 P\u00f8lser (Jeg bruger p\u00f8lsehornsp\u00f8lser)
Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[67,38,73,39],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-til-madpakken","tag-grove","tag-madpakke","tag-poelser","tag-snack"],"_links":{"self":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=172"}],"version-history":[{"count":5,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":1345,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/172\/revisions\/1345"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Dissolve the yeast in lukewarm water and add the oil, sugar, and rolled oats to the mixture.