If you have leftover oatmeal or barley root porridge, you have a golden chance to make really juicy rolls. This recipe is one of my latest discoveries, much to the delight of the whole family. 1 portion makes 12 rolls.
Ingredients
- 1 tsp salt
- 380 g barley root porridge
- 1 dl oats
- 8 dl plain white flour
- 3 dl rye flour
- 1 pack dry yeast
- 4 dl lukewarm water
- 25 g butter
Method
- Bake the rolls to the oven at 200 degrees celsius for 20 minutes. Cool on a rack.
- Spread some flour on the counter and divide the dough into suitably large parts to make rolls. Use a pastry cutter or knife. Place on a baking tray lined with baking paper and set aside to rise for 30 min.
- Set the dough aside to rise under a cloth for 20-30 minutes.
- When the yeast liquid is ready add it together with the butter to the bowl and knead the dough for 10 minutes. Add a little more flour if you feel the dough is getting too wet. But, remember, it should be sticky due to the porridge.
- Add rye flour, wheat flour, oats, barley root porridge and salt to the bowl.
- I prefer to use a food processor for this dough, because it is a bit sticky.
- Measure lukewarm water and add dry yeast to the measuring cup. Stir and leave it on the counter to dissolve the yeast.
- Melt butter, or use liquid margarine.
