Oat & Oat-Bran Rolls with Honey
Soft, fiber-rich Nordic oat rolls made with rolled oats and oat bran, a spoonful of honey for depth and a little olive oil — brilliant with soup or split for breakfast.
Best for high-fiber · make-ahead Nordic rolls
These are proper everyday rolls: nutty from a generous amount of rolled oats, boosted with oat bran for real fiber, and just barely sweetened with a single spoonful of honey that lifts the oat flavor without making them cakey. A little olive oil keeps the crumb tender for days, and they freeze beautifully, so a batch of twenty is worth the small effort. Split one warm with a smear of butter or dunk it straight into a bowl of soup.
Ingredients
- 50 g Fresh yeast , or 15 g instant dried yeast
- 500 ml Lukewarm water
- 10 g fine sea salt
- 30 ml olive oil
- 20 g honey
- 75 g Oat bran
- 200 g rolled oats
- 300 g wheat flour , plus more for shaping; part wholemeal if you like
- 50 ml Milk , for brushing
- 20 g rolled oats , for sprinkling
Instructions
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1
Dissolve the yeast in the lukewarm water, ideally in a stand mixer. Add the salt, olive oil, honey, oat bran and the rolled oats, and mix for a couple of minutes to combine.
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2
Add the wheat flour a little at a time, mixing, until the dough comes together and pulls away from the sides of the bowl — it should be soft but not sticky. Cover with a tea towel and let it rise until roughly doubled, about 1 hour.
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3
Heat the oven to 225°C (435°F). Turn the dough out onto a floured surface and divide it into equal pieces about the size of a large egg (roughly 20 from a full batch). Shape into round rolls and set them on lined baking sheets, leaving space between each. Cover and let prove another 30 minutes.
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4
Brush the rolls with the milk and scatter over the rolled oats for the top. Bake in the middle of the oven until golden, 10–12 minutes. Cool a little before serving.
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5
These freeze very well — cool completely, bag and freeze, then warm through from frozen when you want one.