Juicy Wheat Rolls with Oats and Whole Grain

These juicy wheat rolls are soft, airy, and stay fresh for a long time thanks to the cooked wheat groats in the dough. A bit of whole grain flour and oats adds extra flavor and texture, while the simple method makes the recipe perfect for breakfast, lunchboxes, and evening snacks. Feel free to bake a large batch, as they freeze very well.

• 840 g all-purpose flour
• 100 g finely ground whole grain flour
• 50 g oats
• 1 packet dry yeast
• 1 tbsp sugar
• 2 tsp salt
• 5.5 dl water
• 1 egg
• 0.5 dl oil

Groats

• Bring 100 g wheat groats and 2.5 dl water to a boil. Let it simmer for 5 minutes. Set aside and cool to room temperature.

1. Combine all-purpose flour, finely ground whole grain flour, oats, dry yeast, sugar, and salt in a stand mixer.
2. Add the cooled wheat groats, water, egg, and oil.
3. Knead the dough well for 15 minutes on low to 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 countertop. Divide the dough into 15 equal pieces and shape them into rolls, placing them in a baking tray lined with parchment paper. (42 x 29)
6. Cover the tray and let the rolls proof for 30 minutes.
7. Spray or brush them with water and sprinkle with oats.
8. Bake in the middle of the oven at 225°C for about 17 minutes, or until they are golden and cooked through.

Allow the rolls to cool on a wire rack before serving. They taste wonderful with butter, cheese, jam, or any favorite spread, and are just as good for everyday meals as for weekend breakfasts. Store them in a bread bag or freeze them while still fresh, so you always have juicy, homemade rolls ready when you need them.