Havreboller (Oat Rolls)
These oat rolls are delicious split in half and covered in any topping you like! Make them for breakfast and they are sure to be a hit!
Ingredients
- 2 tsp instant yeast (2.25 tsp active dry yeast or 1 packet, 17.5g fresh yeast)
- 200 ml (a little under 1 cup) milk
- 100 ml (a little under 1/2 cup) water
- 1 tsp sugar
- 1 tsp salt
- 130 grams oats (about 1 1/4 cups), finely milled in a food processor
- 2 tbsp vegetable oil
- 300 grams (2 1/4 cups + 2 tbsp) all-purpose or bread flour
- Egg for egg wash
Instructions
- Add your oats to a food processor and run for at least a minute until the oats are finely milled.
- Warm up the milk until it is warm to the touch. Add sugar and yeast, stir to dissolve, and wait about 10 minutes for the yeast to bloom - you should see some bubbles forming.
- Add all your other ingredients - water, salt, finely milled oats, vegetable oil, and flour, and knead to combine for around 10 minutes until the dough is smooth and elastic.
- Cover the bowl with a damp towel or cling film and leave to rise for 1 hour or until doubled in size and passes the poke test (should NOT spring back immediately when poked, should spring back slightly but leave an indentation).
- Shape into rolls by dividing the dough into 12 equal pieces. Roll into balls and pinch together any creases. Roll the balls against the countertop lightly to create surface tension and help close the crease on the bottom of the rolls.
- Place the rolls on a parchment lined baking sheet and cover and let rise for another 30-45 minutes or until doubled in size.
- Preheat your oven to 400 F (204 C).
- Once the rolls have risen, egg wash the tops and add a sprinkle of oats (optional). Bake for about 15 minutes until golden and fully baked through (should sound hollow when you tap the bottom of the rolls!)
