Oat and multigrain rolls – overnight rise

 

Both Sillas and I have started in school again. Well I am ‘just’ attending a course about Online Marketing for 3 weeks, and Sillas is in school the next 2 weeks as part of his apprenticeship. But nevertheless its school, and I decided to bake a batch of really good and healthy rolls, we could bring for our lunch at school. I have made these rolls once before and they are so delicious and tasty. And it doesn’t hurt that they are also super easy to make.

You will need:

30 g of yeast

7 dl. of  cold water

2 tablespoon of olive oil

2 tablespoon of sugar

2 teaspoon of salt

350 g wheat flour

350 g of emmer/spelt flour

200 g of oat flakes

a cup of sunflower seeds

a cup of 5 grain/seed mixture

Approach:

Stir the yeast into the cold water. Add sugar, salt, oil oat flakes, sunflower seeds and grain mixture and mix well. Finally add the flour. Stir the dough in a mixer or with a spoon until the texture is consistent. It will be quite sticky, so no need to use your hands. Cover the bowl with film and place it in the refrigerator until the next morning.

Heat the oven to 180 degrees hot air.

Form rolls with 2 spoons, and place them on baking sheet. You should have about 15 rolls. Leave to rise for 10 minutes, then brush rolls with oil or egg and bake 20-25 minutes. Let them cool on a rack.