{"id":96,"date":"2021-12-28T17:10:20","date_gmt":"2021-12-28T17:10:20","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=96"},"modified":"2024-11-25T09:44:47","modified_gmt":"2024-11-25T08:44:47","slug":"hjemmebagte-traditionelle-rundstykker","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hjemmebagte-traditionelle-rundstykker\/","title":{"rendered":"Home-baked traditional rolls (Rundstykker)"},"content":{"rendered":"

Traditional rolls (rundstykker) that we ate when I was a kid. The baker still makes them and they're great for practising your baking skills<\/p><\/blockquote>\n\n\n

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Home-baked traditional rolls (Rundstykker)<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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Traditional rolls (rundstykker) that we ate when I was a kid. The baker still makes them and they're great for practising your baking skills<\/span>
<\/div>If you don't have or can't get baking enzyme and gluten, replace it with wheat flour as indicated. You will still get a good result. It's the process of firming up the dough, rising and baking with steam that are the main points of this recipe.<\/span><\/div>\n
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