Wholemeal Rolls with rolled oats

yield: 12 rolls


1/2 cup rolled oats

2 tablespoons honey

1 tablespoon butter

3/4 teaspoon salt

1 cup boiling hot water

1,5 teaspoons dried yeast

3 tablespoons lukewarm water

2 tablespoons oat bran

1,5 cups wholemeal flour

3/4 cup bread flour

1 egg lightly beaten with 1 tablespoon milk to brush the rolls

rolled oats to sprinkle the rolls


Put the rolled oats, honey, butter and salt into a large bowl. Pour in boiling water, mix well and set aside to cool down.

In a small cup mix together the dried yeast and 3 tablespoons lukewarm water and set aside for about 5 minutes.

Add the yeast mixture, both flours and oat bran into the bowl with rolled oats. Mix well and knead until you get a smooth dough. Cover and let it rise for about 1,5 hours or until doubled in size.

Tip the dough out on a lightly floured surface, hit firmly with your fist and leave for about 5 minutes to rest. Then divide the dough into 12 pieces and shape each one into a ball. Put them on a greased or lined with parchment paper baking sheet, cover and leave for about 30 minutes to rise.

Brush with egg mixture, sprinkle with rolled oats and bake in a preheated 200C (395F) oven for about 15 minutes, until brown golden. Cool on a wire rack.

You can freeze them.