Soft oat rolls: oats soaked in milk, a honey yeast dough
Breakfast rolls that don't dry out by evening: rolled oats soaked in hot milk, a yeast dough with honey and a little butter, a crunchy layer of oats on top. Oats hold moisture like a sponge, so these stay soft longer than plain wheat rolls. Ten rolls, two and a half hours from bowl to basket.
Your own work in that: 25 min.
- Oats soaking 20 min
- Kneading 15 min
- Rising 50 min
- Shaping 10 min
- Rising 35 min
- Baking 18 min
Step by step
0 / 6 doneSoak the oats
Pour the hot milk over the oats, stir and leave 20 minutes, until swollen and cooled to lukewarm. Soaked oats don't pull water out of the dough, so the rolls aren't dry; raw oats in a dough do what a sponge does in a bucket.
Ingredients: 100 g rolled oats · 150 ml milk · 400 g plain or bread flour · 100 ml water · 15 g fresh yeast · 2 tbsp honey · 30 g butter · 1 pcs egg · 1½ tsp salt
Hot milk, twenty minutes, lukewarmKnead the dough
Cream the yeast with the honey and lukewarm water, leave 5 minutes. Add the oats and milk, the yeast and the egg to the flour and salt; knead 8 minutes with dough hooks or 10 by hand. Add the butter and knead 3 minutes more. The dough is soft and slightly tacky: don't add flour, the oats are holding the moisture.
TipThe test: the dough may stick to your hand at first, but after a few minutes of kneading it should come away cleanly. If it still clings like glue, knead longer rather than adding flour — one spoonful at most.
Soft, flecked with oats, slightly tackyFirst rise
Shape the dough into a ball, put it in a bowl, cover and leave somewhere warm 50 minutes, until doubled.
Doubled under a clothShape and top
Knock back, divide into 10 pieces of about 85–90 g and round each into a taut ball under a cupped hand. Wet the tops and dip them in oats. Set on a lined tray 5 cm apart, cover and leave 35 minutes. Meanwhile heat the oven to 200 °C.
Ingredients: 3 tbsp rolled oats
Ten balls, tops in oatsBake
Bake 16–18 minutes at 200 °C, until golden and hollow-sounding underneath. The oats on top should be toasted, not burnt; if they darken too fast, cover the rolls with foil after 12 minutes.
Golden in 18 minutes, oats toastedCool and eat
Cool on a rack 15 minutes. With butter and honey, with curd cheese, beside soup. In a linen cloth they keep 2 days and freeze for a month; refresh thawed ones 5 minutes at 180 °C.
Warm, with butter and honey
Before you start
With seeds
3 spoons of sunflower or linseed in the dough, a mix of oats and sesame on top. More filling, good with cheese.
Wholemeal
Swap 150 g of the flour for graham or wholemeal: darker, heavier rolls; add 20 ml more water.
Overnight in the fridge
Cut the yeast to 10 g. Cover the shaped, topped rolls with film and refrigerate overnight. In the morning straight into the hot oven, 2 minutes longer.
