Wheat Oatbread Rolls
Fresh wheat oatbread rolls made with a simple dough and a crunchy oat topping. Try this recipe and more from Spoonsparrow!
Ingredients
- 150 ml milk
- 250 g wheat flour (Type 1050)
- 1 cube yeast (ca. 42 g)
- 1 egg
- 0.5 tsp Salt
- flour for dusting
- 100 g unsweetened oatmeal mix
- 2 tbsp milk for brushing
- 50 g hearty rolled oats
Instructions
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1.
Warm the milk to lukewarm, crumble the yeast into it and let it dissolve. Sift the flour into a bowl. Add the egg and salt, pour in the yeast‑milk mixture, and knead everything well. Cover the dough with a kitchen towel and let it rise in a warm place for about 30 minutes.
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2.
On a floured work surface knead the dough again and fold in the oatmeal mix. If needed add a bit more flour or milk until the dough is soft and smooth. Divide into seven equal portions and shape into rolls. Brush lightly with milk, sprinkle with rolled oats and press them gently onto the surface.
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3.
Place the rolls on a baking sheet lined with parchment paper and cover; let rise for another 20 minutes.
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4.
Preheat the oven to 160 °C fan‑forced. Bake the rolls in the oven for about 30 minutes until golden brown.
