Wheat Porridge Rolls in a Baking Tray

These rolls are juicy and airy, with an extra flavor and texture from the wheat porridge. Perfect for breakfast, lunch, or as a side to soups and stews. The recipe is easy to follow, and with some time for proofing, you'll get 15 delightful rolls baked together in a tray for a practical and rustic presentation. The porridge is quickly boiled and mixed into the dough, which is kneaded thoroughly to achieve the right consistency. With a blend of wheat flour and whole grain flour, you get a nice balance between lightness and fiber content.

• 770 g wheat flour
• 150 g finely ground whole grain flour
• 1 packet dry yeast
• 1 tbsp sugar
• 1.5 tsp salt
• 5.5 dl water
• 1 egg
• 0.5 dl oil
  
  Porridge
• Boil 100 g wheat porridge and 2.5 dl water. Let it simmer for 5 minutes. Set aside and cool to room temperature.

1. Place wheat flour, finely ground whole grain flour, dry yeast, sugar, and salt in a stand mixer.
2. Add the cooled wheat porridge, water, egg, and oil.
3. Knead the dough well for 10 minutes on low/medium speed.
4. Cover and let the dough rise for about 1 hour, or until it has doubled in size.
5. Turn the dough out onto a floured work surface and divide it into 15 equal pieces, rolling them into rolls and placing them in a parchment-lined baking tray (approximately 42 × 29 cm).
6. Cover the tray and let the rolls proof for 30 minutes.
7. Bake in the middle of the oven at 225°C for about 17 minutes, or until they are golden and cooked through.

The rolls can be frozen and easily reheated to enjoy fresh later.