Norwegian rolls with oats

Ingredients

• 440 g plain white flour
• 80 g rolled oats
• 1 pinch sea salt flakes
• 25 g butter
• 4 dl lukewarm water
• 1 dl oat milk
• 1 tbsp maple syrup
• ¼ pack dry yeast

Method

1. Mix wheat flour, oatmeal and flaky salt to a bowl. Add butter and crumble the butter into the flour mixture.
2. Measure lukewarm water and maple syrup to a measure cup and add dry yeast. Stir a bit and cover. When there are bubbles on top of the water, it is ready.
3. Mix everything together and knead the dough for about ten minutes. Set it aside in a warm place to let the dough rise overnight. If you do not want to raise this overnight, you can use double the amount of yeast and set the rising time to 45 minutes.
4. Knead the dough and divide into equal parts. I like to press the rolls a little flat to get a little more space for toppings;). Add some oatmeal to a plate and press one roll at a time into the oatmeal before placing the piece on a baking tray lined with baking paper.
5. Raise the rolls in the oven at 50 degrees celsius with a cloth over them. After 20 minutes, remove the cloth and set the oven to 200 degrees celsius. Bake for 20 minutes.