Wheat Groat Rolls in a Baking Tray with Greek Yogurt!

These soft and juicy rolls are baked with wheat groats and Greek yogurt, which gives them a light texture and helps them stay fresh longer. The wheat groats add a mild, nutty flavor, while the whole grain flour gives the rolls a nice body. They are baked together in a baking tray, resulting in extra soft sides and an even baking result. The recipe yields 15 rolls that are perfect for breakfast, lunch, or packed lunches, and they also freeze very well.

Groats:

• 125 g wheat groats
• 3 dl water

Dough:

• 750 g all-purpose flour
• 150 g finely ground whole grain flour
• 1 packet dry yeast
• 1 tbsp sugar
• 2 tsp salt 
• 380 g water 
• 220 g Greek yogurt (2% fat)
• 55 g oil

1. Bring wheat groats and 3 dl water to a boil. Let simmer for 5 minutes. Cool completely to room temperature.
2. In a mixing bowl, combine all-purpose flour, whole grain flour, dry yeast, sugar, and salt.
3. Add the groats, water, Greek yogurt, and oil. Knead for about 10 minutes – the dough should be smooth and slightly sticky.
4. Cover the bowl and let the dough rise for about 1 hour, until doubled in size.
5. Divide the dough into 15 pieces and shape into rolls. Place them closely together in a baking tray lined with parchment paper. Sprinkle a little flour on top.
6. Cover and let rise for another 30 minutes.

Bake in the middle of the oven at 225°C for about 16 minutes, until golden and cooked through.

Let the rolls cool in the tray for a few minutes before transferring them to a wire rack. Serve them fresh with butter and toppings, or cool completely before freezing. They stay juicy even the next day and can be quickly reheated in the oven when serving.