Breakfast Rolls
1 hr 20 min
Soft, fluffy rolls with oats baked right in — perfect for a weekend breakfast spread with cheese or jam on top.
breakfastbakingbread
Steel cut oats give this loaf a chewy bite and real depth of flavour. Makes four small loaves — perfect for breakfast or alongside soup.
Instructions
- 1
Put the oats in a large mixing bowl, pour over 1 litre of water, and leave on the counter overnight.
- 2
Drain off any excess water. Add the flour, wholemeal wheat, salt, sugar, rapeseed oil, yeast, and 4 dl of water. Knead the dough well by hand or in a stand mixer — start on low speed for 10 minutes, then increase the speed gradually. The dough is ready when it's smooth and pulls away from the sides of the bowl.
- 3
Cover the bowl with a clean kitchen towel and let the dough rise until doubled in size, about one hour.
- 4
Divide the dough into four equal pieces and shape them into round balls. Let them rest on the work surface for 10 minutes.
- 5
Shape the balls into loaves and place them in a greased roasting tin. Brush a little oil between the loaves so they're easier to pull apart after baking.
- 6
Cover the loaves with plastic wrap or a cloth and let them rise again until doubled in size.
- 7
Brush the loaves with water, sift a little flour over the top, and score them with a sharp knife.
- 8
Bake in the middle of the oven at 220 °C for 30–45 minutes until golden brown. Cool on a wire rack.
Per average serving
910
Calories
kcal
25
Protein
g
190
Carbs
g
2.5
Fat
g
6.8g
Fiber
0.8g
Sugar
974mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
910
Calories
kcal
25
Protein
g
190
Carbs
g
2.5
Fat
g
6.8g
Fiber
0.8g
Sugar
974mg
Sodium
Tips from the kitchen
- The overnight soak is doing real work here. The steel cut oats absorb a lot of water, so drain them well before adding the other ingredients or the dough will end up too wet to knead properly.
- When you're checking if the dough is ready, look for it to pull cleanly away from the sides of the bowl. If it's still sticking in big clumps, give it another few minutes. Sticky is fine, sloppy is not.
- Brushing oil between the loaves before the second rise makes a genuine difference. Skip it and you'll be tearing the loaves apart instead of pulling them apart cleanly.
- Score the loaves right before they go in the oven, not earlier. A sharp knife or a bread lame works best. One confident slash down the middle is enough.
- Tap the bottom of a loaf after baking. If it sounds hollow, it's done. If it sounds dense and dull, give it another five minutes.
Ways to vary it
- You can swap the rapeseed oil for melted butter if you want a slightly richer flavour. The texture stays much the same.
- Try adding a handful of sunflower seeds or pumpkin seeds to the dough along with the flour. They work well with the chew of the steel cut oats.
- For a darker loaf, replace up to 200 g of the wheat flour with more wholemeal. The crumb will be a bit denser but still holds together well.
Storage & leftovers
These loaves keep well at room temperature for two to three days, wrapped in a clean cloth or a bread bag. They freeze well too. Slice before freezing and you can pull out exactly what you need. Warm slices in a toaster or a low oven for a few minutes.
What to serve with it
Good with butter and a slice of brown cheese for a Norwegian-style breakfast. Also works alongside a bowl of thick vegetable soup for lunch.
UC
By Untrained ChefPublished 9 July 2026
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