Soft on the inside and slightly crispy on the outside, bird sandwiches are slightly sweet. They are a great addition to hot soup. Children love to eat birds in bread or with a little butter.
- 3 cups whole wheat flour/whole wheat flour
- 1 teaspoon salt
- ½ cup milk + ½ cup water (more if necessary and 2 to 4 tablespoons more if using whole wheat flour)
- 2 teaspoons dry yeast
- 4 tablespoons raw sugar
- ¼ cup oil
- 2 tablespoons butter (for Spreading hot rolls)
- A few dark raisins or chocolate chips for the eyes
- A toothpick.
- Mix flour and salt in a large bowl. Stay away.
- Mix milk with water and heat until hot. Add the sugar and stir until dissolved.
- Add the yeast.Mix, cover and let rest for 10 minutes. Add the oil and mix.
- Add the dry ingredients and stir until smooth. To checkout. Knead until a soft and smooth dough forms.Only add more water if the dough seems very dry.
- Place in a greased bowl. Turn once to coat with oil. Cover and let rise in a warm place for 1 hour until the dough has doubled in volume.
- Beat and knead for 1 to 2 minutes.Let dough rest for 5-6 minutes. Pinch out small balls of dough. Roll out one ball at a time into a rope of about 6-8 inches in length.
- Now tie each roll into a knot from the center. Lift one free end of the knot and shape it into the birds head.Remove the beak. Shape the head and beak. The other free end of the knot is the tail. Flatten it with your index finger and press it with a fork to create feathers. You can also trim and shape the tail feathers with a knife.
- Place the sandwiches on a baking tray lined with baking paper. Cover and let rise in a warm place for 30-45 minutes until the dough is fluffy.
- Preheat the oven to 180 degrees C. Bake for 20-25 minutes or until the rolls are golden brown.
- Transferred from oven to cooling rack.Spread hot rolls with butter.
Make holes for the eyes with a toothpick. Push the chocolate chips/raisins into the hole.
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