Hege's Multigrain Rolls (24 pcs)

These are perfect for breakfast or lunch! Delicious rolls made with nutritious ingredients, ideal for both everyday and weekends. The recipe yields 24 moist rolls with a hint of sweetness from the syrup, good texture from the porridge and oats, and the airy consistency contributed by stone-ground wheat flour. By cooking the porridge and oats beforehand, a soft base is created that adds extra moisture to the rolls.

• 150 g wheat porridge, extra coarsely ground + 50 g oats + 4 dl water
• 650 g stone-ground, finely sifted wheat flour
• 200 g stone-ground, whole grain flour
• 1 packet dry yeast
• 2 tsp salt
• 4 dl water
• 2 tbsp syrup
• 2 eggs
• 4 tbsp rapeseed oil

1. Start by bringing the porridge, oats, and water to a boil and let it cook for about 3 minutes. Allow to cool to room temperature.
2. Place all the dry ingredients in a stand mixer. Add the porridge and oat mixture, water, syrup, and eggs, and knead for 10 minutes.
3. Add the oil and knead further for 5 minutes.
4. Cover and let the dough rise for 1.5 hours.
5. Shape into 24 rolls and place them on two baking trays lined with parchment paper.
6. Cover and let rise for another 30 minutes.
7. Brush with water and sprinkle with whole grain spelt flour.
8. Bake on the second lowest rack in the oven at 220°C for 14-16 minutes.

These rolls are perfect with butter and cheese, a good homemade jam, or as a side to soups and salads. They can also be frozen and thawed as needed, making them very convenient for a busy day.