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Cold Fermented Oatmeal Rolls

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Feb 20, 2015

rolled oat rolls

On January 23rd my wonderful little daughter Ella was born. Next week my mothers’ group is going to meet for the first time and it is going to be at my place, so I’ve been thinking of what to serve. My initial thought was cake of some sort, of course, but it is probably best to find out how the others feel about sugar and so on before I serve too much of that. People have very different opinion when it comes to sugar (and yes we are talking the white, granulated kind). Instead I found the recipe for these rolls from the Danish Health and Medicines Authority’s book Food for Babies and Toddlers. The nice thing is that they are cold fermented so I only have to bake them in the morning and that means that Ella and I don’t have to get up too early. Furthermore, you don’t actually have to touch the dough (if you use a kitchen machine) which is also quite nice if the little one suddenly gets dissatisfied

The recipe is for toddlers so they write that the dough will give you 10-12 rolls, but if you’re making them for adults then it will make more like 8-10 medium sized rolls.

The rolls can also be made during the day. As long as the get to cold ferment for 8-10 hours.

8-10 rolls

Ingredients

  • 15 g fresh yeast
  • 350 ml cold water
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp butter, room temperature
  • 100 g oatmeal
  • 350-400 g flour
  • milk for brushing

Directions

The night before:
Dissolve the yeast in the water and add the rest of the ingredients. Start out with 350 g of flour – the dough must not be dry as it needs moisture to rise during the night. The dough must, however, be firm. Using a kitchen machine knead the dough well. Cover the bowl with a lid or the like and place it in the refrigerator overnight.

The next morning:
Using two tablespoons, scoop up a suitable amount of dough and place it on a tray covered with baking paper. The rolls will look quite rustic using this method, but you can make them more neat by moulding the dough with the two tablespoons.

Let the rolls rise for 10 minutes under a damp tea towel. Meanwhile, you can preheat your oven to 200C.

Brush the rolls with a little milk and let them bake for 20-30 minutes, or until golden (the amount of time depends on the size of your rolls. They must turn golden, however, if you want to have a nice crust on them).

rolled oat rolls rolled oat rolls rolled oat rolls

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