ROLLED OATS ROLLS
250 ml water
25 g fresh yeast
1 tsp salt
1 tbsp dark molasses
250 ml regular rolled oats
350 - 450 ml fine wheat flour
25 g butter
Dissolve the yeast in the lukewarm water. Add the salt and molasses and stir. Mix in the rolled oats and most of the flour. Finally add the softened butter. Knead the dough for a few minutes, adding more flour, if necessary.
The dough will remain just slightly sticky. The kneading is most easily done with a heavy-duty tabletop mixer fitted with a dough hook.
Place the dough in a bowl, cover tightly with plastic wrap and let rise until doubled in size.
Knead the dough gently in the bowl, pour on a floured work surface and form into round, flat rolls, each weighing about 60 grams.
Place the rolls on a baking sheet covered with parchment paper, cover with a damp towel and let rise until doubled in size.
Bake the rolls at 225 °C for about 15 minutes. Let them cool loosely covered with a towel. Serve the rolls warm with various spreads and cold cuts or use them to make hamburgers or fishburgers.
Before baking, you may brush the rolls with egg, milk or a mixture of dark molasses and water, and sprinkle them with rolled oats, seeds, crushed nuts etc.
The rolls in the picture above are unglazed.
Makes about 10 rolls.
Recipe source: adapted from "Sisarussämpylät", Elovena rolled oats package, 1980s.