Oat muffin buns - breakfast bread buns
These buns are the absolute favorite of my wife. I've deliberately excluded to specify the exact amount of wheat flower required. It is very much dependent on how dry the oats and flour is. The best way is to add flour until the desired consistency of the dough is achieved. Make sure to have around 2 kilos of flour at home when starting the bread, and you'll be fine.
- 7 dl rolled oats
- 5 dl water
- 5 dl milk
- 50 g fresh yeast
- 1 tbsp salt
- 2 dl dark syrup
- 0.75 dl neutral oil
- Wheat flour
- Put the rolled oats, water and milk in a bowl and let swell for 8-12 hours.
- Dissolve the yeast in the mixture.
- Add the salt, syrup and oil.
- Add flour until a loose dough is formed.
- Knid the dough for 30 minutes by hand or 15 minutes in a kniding machine.
- Cover and let rise to double size, about one hour.
- Turn the dough onto a baking board and work some air out of it.
- Cut the dough into 16-20 equal size muffin buns.
- Put them onto a baking tray, either greased or covered with baking sheet.
- Cover with towels and let rise for about half an hour.
- Bake the buns on baking sheets for 10-12 minutes in 225 degrees centigrade. The buns are baked when a hollow sound is produced when tapping the bottom and they feel light to the touch.
- Allow to cool covered in towels on a grille.