Recipes with Salt

Carrot muffins

The carrots are peeled and rubbed roughly. The yeast is poured into the lukewarm water and it is all mixed and kneaded well. Raises loose and covered with a dishcloth approx. 1 hour. Shaped into 24 buns, spread over 2 plates. Repeats 20 minutes. The b

Carrot Triangles

Lun the milk in a saucepan and remove it from the heat. Pour the milk into a bowl and crumble the yeast. Add thickened milk, oil, salt cracked carrots, grahamsmel and most of the wheat flour. Spread the dough well and add more flour until the dough is smooth a

Old-fashioned butter birkes

First, chop the butter out for approx. 225 g flour. Next, the coffee spreads with salt and sugar, dissolve the yeast and mix it in the flour with the butter. The dough is stirred together, then eaten out on the table for a smooth dough, possibly. With some of

Grove cheese scones

Grate the cheese. Dec 1 dc to decorate. Flour and baking soda are mixed together. The butter is crumbled. Salt, pepper and cheese are added. The milk is poured in. Slice the dough easily and form it into 2 large, round cakes, put on baking paper and cut into 8

Old-fashioned flatbread

Stir the yeast into lukewarm buttermilk and add the other ingredients. Stir well together and allow 30 minutes to rise. Divide the dough into 3 pieces. Roll long sausages that merged together. Place the bread on the baking paper and allow it to rise for 30 min

Old-fashioned rolls

Warm the milk, take the saucepan and melt the butter in the milk. Add sugar and salt and let it cool until it is hot. The yeast is crumbled in a dish and the milk mixture poured in. Pipe for the yeast is dissolved. Eat the flour in a little while. Bring

Stuffed butterhorn

Stir the yeast with cold milk, stir salt and sugar and knead the flour together with the butter, cut into small pieces. Eat it for a dough. Divide it into three equal parts. Roll each piece to a long rectangular band of approx. 10 cm. width. Cut the dough s

Foccaiabrød

Stir the yeast in the warm water with the salt. Add the wheat flour to a smaller cup, so you can always control the consistency. The dough must drop the bowl, but still be on the border with the sticky. Let the dough rise at room temperature under a cloth for