Skeleton rolls
Ingredients
1 dl milk
5 dl water
2 tbsp Dansukker Bread Baking Syrup
2 dl oat bran
2 cloves of garlic, grated (optional)
9-10 dl Manitoba Cream flour or strong bread flour
2 tsp salt
Flour for dusting the worktop
Instructions
Crumble the yeast into the bowl of the food processor. Add the milk and stir until the yeast dissolves. Add the water, syrup, oat bran and garlic. Add in the flour and work the dough at a slow speed for 5 minutes. Add the salt and work the dough at the highest speed for 10 minutes. Leave to rise for 2 hours. Put the dough on a floured worktop and divide it into two pieces. Shape each piece into a rectangle measuring about 15 x 30 cm. Cut the rectangle into strips and place them on a parchment-lined baking sheet. Pull the ends outwards and sideways to make the strips look like bones. Leave to rise for 1 hour. Brush the bones with water and bake in the centre of the oven for about 10 minutes at 250°C. Leave to cool on a wire rack.
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