Lemon-ricotta pancakes with honey & vanilla almonds

Quick and easy oatmeal rolls

These rolls are super easy and quick to bake. Last night I had made the dough for a whole-wheat sourdough bread. I had used a new type of flour, and didn’t really like the feel of it. But I put it in the fridge overnight as the recipe said and baked the rolls this morning. And as I expected they turned out…well a little strange; not light and airy like they should be, and wouldn’t bake all the way though no matter how long I left them in the oven. I wasn’t very happy with the result, and I needed bread for lunch. So I  went online and found this recipe for oatmeal rolls, and they turned out great and only took a little over an hour to make from start to finished sandwich.

Here the ingredients you’ll need;

1 liter of lukewarm water

50 g. of fresh yeast

1 tbsp. of honey

1 1/2 tbsp. salt

400 g Oatmeal

800 g flour

1 egg

Procedure;

Stir water and yeast till yeast is fully dissolved.

Add the remaining ingredients.

Stir everything together until the dough becomes like a thick porridge.

Using 2 spoons, form rolls and put them on a baking tray lined with grease proof paper. It is very sticky, so having a cup of water to put the spoons in, might help the process a bit.

Let the rolls rise for 45 minutes. Brush with egg wash and then bake in the middle of the oven at 200 ° C for 20 to 25 minutes, or until they are golden.

Ingen kommentarer endnu

Der er endnu ingen kommentarer til indlægget. Hvis du synes indlægget er interessant, så vær den første til at kommentere på indlægget.

Skriv en kommentar

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Næste indlæg

Lemon-ricotta pancakes with honey & vanilla almonds