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


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.

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Lemon-ricotta pancakes with honey & vanilla almonds