Breakfast rolls

makes 20

Rating (13 ratings)


5 dl water
2 tbsp potato starch
50 g yeast
1 dl oat bran
3 tbsp Dansukker Bread Baking Syrup
1 tsp salt
About 1 litre Manitoba Cream flour
Potato starch


Combine the water and potato starch in a saucepan and bring to the boil. Set aside and cool to 37°C. Crumble the yeast into a mixing bowl and pour the cooled liquid over it. Mix until the yeast dissolves. Add the oat bran, bread syrup and salt. Work in the flour gradually until the dough no longer clings to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Put the dough on a floured worktop and knead until smooth. Shape the dough into a length, divide the length into 20 equal pieces and shape them into rolls. Dip one side of the rolls in potato starch and place them on a parchment-line baking sheet with the floured side up. Leave to rise for 30 minutes. Bake the rolls in the centre of the oven at 225°C for about 15 minutes. Leave to cool UNCOVERED on a wire rack.

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