Oatmeal bread rolls

This week is National Bread Week in the UK, so I thought I’d share one of my favourite bread recipes with you. I generally prefer to make bread rolls to a whole loaf of bread as a loaf often tends to go off before we go through it. Rolls on the other hand are easier to freeze and just take one out and defrost as needed. They also still taste freshly baked this way!

Oatmeal rolls in the making

This is a recipe that reminds me of the oatmeal rolls my gran used to make. These ones are a bit less compact though, and has the {optional} addition of linseed, or flax seed as they are also called, depending on where you are from. {Linseed seems to be the European name, whereas it’s flax seed in North America}. I usually use the brown variety, as they are generally better value, but the {more expensive} golden variety works just as well if you prefer not to see them as easily but still want the goodness they provide. Or just leave them out – I like the texture they add though.

Oatmeal rolls - ready to rise

The recipe is pretty versatile – I have used different varieties of oats {from finely milled to rolled oats}, spelt flour {refined and wholemeal} instead of wheat and have also made them as overnight rolls {I should probably have reduced the amount of yeast then though}

Anyway, here’s the recipe. I hope you give them a go!

Oatmeal rolls

Adapted from a recipe from Tasteline

Oatmeal bread rolls

500 ml milk
100 ml linseed / flax seed – optional (70g)
150 ml oatmeal (70g)
7 g fast action yeast (1 sachet)
200 ml creme fraiche, low fat
1 teaspoon salt
3 tablespoons golden syrup
1000 ml strong bread flour (600g)

1) Pour the milk into a pot, add the oats and linseed / flax seed (if using) and simmer until thickened into a porridge. Leave to cool until lukewarm.
2) Mix most of the flour with the fast action yeast. Stir in the porridge, creme fraiche, salt, and golden syrup, working together to form a smooth dough. Add the remaining flour if needed, leaving a bit for when it’s time to roll out the dough.
3) Cover the dough and leave to rise for about a hour, or until doubled in size.
4) Turn out the dough onto a floured work surface and roll it out until about 2.5cm/1 inch thick. Use an 8cm/3 inch circle cookie/scone cutter to cut out the rolls. {Or just divide the dough into smallish sized pieces and roll into a ball. Flatten slightly} Prick the rolls with a fork a few times on each and leave to rise on a baking tray for another 30 minutes.
5) Preheat the oven to 225 °. Bake in middle of oven about 12 minutes. Let cool on a rack.

The rolls freeze well and are equally good for breakfast, as a snack and bread for food.

Oatmeal rolls - ready to eat


Instant breakfast rolls

Well, not entirely instant, but as the dough is proved overnight in the fridge and minimum kneading is involved, it is possible to have delicious bread in the space of about 30 minutes in the morning. And is there anything better than the smell of fresh bread?! (Possibly the smell of a chocolate cake baking! 😉 )

Overnight breakfast rolls

I discovered yesterday evening that we were running very low on bread and as it was getting too late to start baking traditional bread for the kids lunch boxes at the time, I decided to try to bake an ‘overnight bread’ instead. After some googling I decided to (loosely) follow a recipe by bread-blogging veteran Pain de Martin, a Swedish blogger (don’t be fooled by the French name) who has published three bread books. He calls this ‘a bread anyone can make’ and it certainly is. The ingredients are stirred together then left to prove in the fridge overnight. Then, in the morning, it is quickly shaped and allowed to rise a little bit more while waiting for the oven to heat up before baking them.

Longer proving times generally improves the taste of the bread, and this bread is truly delicious, so go on – give it a go!

Overnight bread

Overnight breakfast rolls

400 ml water (room temperatured)
1 tsp fast action dry yeast
450 ml strong bread flour
300 ml rye flour
1 tsp salt
1 tbsp golden syrup or honey

1) In the evening, mix all the ingredients into a sticky dough
2) Place the dough in a bowl and cover with cling film. Place in the fridge.
3) In the morning, put the dough on a well floured board, stretch it out to about 10×40 cm rectangle. Fold the dough in half lengthwise, to about 5×40 cm,  then cut it into small squares, about 5×5 cm
4) Place on a baking tray and leave to rise while the oven heats up. Turn the oven on to 275C (or as hot as it gets)
5) Bake for 10-15 minutes

Overnight breakfast roll

Adapted from Pain the Martin’s Easiest Breakfast Rolls (Note – the recipe is in Swedish)