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Oat rolls with courgette

A recipe for easy, moist and soft oat rolls with courgette.
These oat rolls keep fresh and tasty for 4-5 days if stored in a tightly sealed bag at room temperature.
Course Bread
Cuisine Danish
Nøgleord Bread, Breakfast rolls, Easy food, Healthy, Packed lunch, Rolls, sandwich, Weekend
Total Time 2 hours 30 minutes
Servings 12 people

Ingredients

  • 25 g fresh yeast
  • 300 ml lukewarm water or sparkling water
  • 475 g plain flour – perhaps a little more
  • 200 g rolled oats
  • 250 g courgette, finely grated (I leave out the seedy core of the courgette)
  • 50 g butter, at room temperature
  • 1 egg
  • 1 tbsp sugar or honey
  • 1 1/2 tsp salt
  • Milk or beaten egg for brushing
  • Rolled oats for the top
  • A little oil for your hands, if needed

Instructions

  • Dissolve the yeast in the water, then add the egg, courgette, oats and sugar/honey.
    *If you grate the seedy core in with the courgette, I would recommend squeezing a little of the liquid out of it.
  • Mix the plain flour and salt and add it a little at a time. Mix the dough, preferably in a stand mixer, – until all the flour is thoroughly worked into the dough.
  • Add the butter in small cubes and knead the dough at a fairly high speed until it comes away from the sides of the bowl.
    *If the dough seems very wet, you can add a little more flour (1-2 tbsp), – that can depend on the courgette. BUT the dough should be on the wet side, – that is how you get soft, moist rolls that stay fresh for much longer.
  • Rub your hands with a little olive oil, lift out the dough and shape it into a ball. Oil the proving bowl lightly as well and return the dough to it.
    *The oil makes the dough much easier to handle.
    Dust a little flour over the top, cover the bowl with cling film and a tea towel, and leave it to rise in a warm place for about 1 1/2 hours.
  • Divide the dough into 18 equal pieces, about 75 g each, and shape them into rolls. Ideally tighten the dough a little by folding the edges in over each other underneath, then roll them into smooth rounds.
    If the dough is sticky, rub your hands with a little oil, – try not to use more flour if you can avoid it.
    *You can also simply scoop the dough up with a spoon and drop it onto the baking paper, – they don't need to be shaped into neat rounds. Remember to use a wet spoon so the dough slides off.
  • Leave the rolls to prove again on a baking tray lined with baking paper, cover with a tea towel and leave them for about 30 minutes.
  • Brush the rolls with milk or beaten egg and sprinkle oats over the top.
  • Bake the rolls in the middle of a preheated oven at 225°C, conventional oven (top and bottom heat), – for about 10-12 minutes.
    If your oven has a steam setting, it is worth using here; otherwise you can place a bowl of water in the bottom of the oven.
    *I bake them in 2 batches as I prefer to use a conventional oven, – you can also place the rolls close together so they "grow together", or bake them in a fan oven at about 210°C.
  • Let the rolls cool before packing them in tightly sealed bags.