Recipe for Whole Grain Bread Rolls with Porridge Oats and Seeds

187
Whole Grain Rolls

My Mum makes these great Whole Grain Bread Rolls. The addition of porridge oats and seeds make them a healthy alternative to shop bought versions. They are easy to master and are ready in about 40 minutes.

Sign up for our free monthly newsletters. Follow us on FacebookTwitterInstagram, Youtube & Pinterest.

Ingredients

  • 4oz plain flour
  • 4oz porridge oats
  • 8oz wholemeal flour
  • 1oz butter
  • Level teaspoon bread soda
  • 1 egg
  • 12fl oz buttermilk
  • Pinch each of salt and sugar
  • 3oz mixed seeds – you can use any including pumpkin, sesame, sunflower, linseed, chia etc.
  • Handful of finely chopped chives, if you wish.

Method

  • Bread Roll MixtureHeat the over to 200c
  • Mix all the dry ingredients together.
  • Make a well in the centre and add the wet ingredients and the chives, if using.
  • Mix well using a wooden spoon. The mixture will seem very wet, this is normal.
  • Place the mix onto a floured surface and flatten gently with your hand.
  • Use a cookie cutter or the top of a glass dipped in flour to cut the rolls into rounds.
  • Place the rolls on a greased baking tray and bake for 30 to 40 minutes. Test with a skewer after 30 minutes and if it comes out clean they are ready, if not leave them another 5 minutes and test again. Don’t over cook them or they will go hard.

These rolls freeze well so if you make too many, just pop them in a freezer bag once they have cooled and freeze them until needed.

Do you have a good recipe using oats? Please let us know in the comments box below.