Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 59 (falt i det fri)
Make the dough
Use the same recipe as for “Home bread” and make an ordinary yeast dough. When the dough has finished its second rise, shape it into round buns.
Prove and bake
Let the buns rise for 20 minutes and bake them.
Split and dry
Split the buns when they are cold, and dry them over gentle heat.
1939 edition
Historic source edition of the Big Cookbook.
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