{"id":540,"date":"2010-12-27T22:21:00","date_gmt":"2010-12-27T21:21:00","guid":{"rendered":"http:\/\/stenbrogatan.homeftp.org\/?p=540"},"modified":"2025-08-01T16:09:54","modified_gmt":"2025-08-01T15:09:54","slug":"rosenbrod-2","status":"publish","type":"post","link":"https:\/\/stenbrogatan.homeftp.org\/?p=540","title":{"rendered":"Rosenbr\u00f6d"},"content":{"rendered":"

Under hela min uppv\u00e4xt brukade min mamma baka dessa ljuvligt goda rosenbr\u00f6d. Det \u00e4r fortfarande mitt favoritbr\u00f6d.<\/span><\/p>\n

Ingredienser:<\/strong><\/span><\/p>\n

75 g sm\u00f6r eller margarin<\/span>
\n 3,5 dl mj\u00f6lk<\/span>
\n 50 g j\u00e4st<\/span>
\n 3\/4 tsk salt<\/span>
\n 1 tsk socker<\/span>
\n 8-10 dl vetemj\u00f6l (vetemj\u00f6l special)<\/span>
\n ca 2 msk vallmofr\u00f6n<\/span>
\n1 st \u00e4gg<\/span><\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/span><\/p>\n

Sm\u00e4lt fettet, h\u00e4ll i och ljumma mj\u00f6lken till 37\u00b0 C. H\u00e4ll blandningen \u00f6ver den s\u00f6ndersmulade j\u00e4sten i degbunken. Tills\u00e4tt salt, socker och ca 8 dl av mj\u00f6let och arbeta ihop en smidig och ganska l\u00f6s deg. Ta upp den och arbeta den ytterligare p\u00e5 mj\u00f6lat bakbord och anv\u00e4nd resten av mj\u00f6let till utbakningen. Rulla degen till l\u00e4ngder och sk\u00e4r ca 15 lika stora bitar. Forma dem till runda sl\u00e4ta bullar och l\u00e4gg dem p\u00e5 smorda pl\u00e5tar att j\u00e4sa till dubbel storlek. Pensla sedan f\u00f6rsiktigt med uppvispat \u00e4gg, str\u00f6 p\u00e5 vallmofr\u00f6n och gr\u00e4dda i 225\u00b0 C i ca 8 minuter.<\/span>
\n L\u00e5t helst br\u00f6den kallna p\u00e5 galler.<\/span><\/p>\n

Kommentar:\u00a0<\/strong>\u00c4t rosenbr\u00f6den som de \u00e4r eller l\u00e4gg p\u00e5 ditt favoritp\u00e5l\u00e4gg. De \u00e4r godast nybakade men g\u00e5r utm\u00e4rkt att frysa. De passar bra till soppor och sallader.<\/span><\/p>\n

\"Rosenbr\u00f6d\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Under hela min uppv\u00e4xt brukade min mamma baka dessa ljuvligt goda rosenbr\u00f6d. Det \u00e4r fortfarande mitt favoritbr\u00f6d.<\/p>\n","protected":false},"author":1,"featured_media":5944,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[73,57,58,190],"class_list":["post-540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brod","tag-brod","tag-frukost","tag-kvallsmat","tag-saftigt-brod"],"_links":{"self":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=540"}],"version-history":[{"count":1,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":7452,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/540\/revisions\/7452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/media\/5944"}],"wp:attachment":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}