Recipe: Homemade Sourdough Honey Oat Rolls with Yoghurt
With this simple recipe, you can make soft dinner rolls overnight, just like from the bakery. The dough is made the evening before and spends the night in the fridge. The next morning, the rolls just need to be baked.
Ingredients
Porridge
- 50 g rolled oats old fashioned
- 15 g flaxseed
- 220 g water
Dough
- porridge cooled
- 300 g whole grain spelt flour
- 200 g wheat flour brown flour or type 1050
- 50 g yoghurt
- 1 tsp. honey
- 1 ½ tsp. salt
- 270 g water
- 65 g sourdough starter
Instructions
Day 1
- To make the porridge, cook the oats and flaxseed in 220g water until the oats are soft. This takes about five to ten minutes.
- Before the dough can be made, the porridge must cool completely.
- All the ingredients are then combined to form a dough.
- Depending on the room temperature and sourdough activity, the dough now needs to rest covered at room temperature for between two and four hours. The dough is stretched and folded approximately every 30 minutes.
- When the dough is elastic and the first air pockets have formed, place the dough in the fridge overnight or for eight to 24 hours.
Day 2
- The next day, transfer the dough to a floured work surface and carefully shape it into a rectangle with your hands. Try to press as little air out of the dough as possible.
- Dust the surface of the dough with flour and cover with a kitchen towel. The dough now needs to rest for one more hour.
- Preheat the oven to 220 degrees using a baking steel.
- Use a dough scraper to cut the dough into twelve equal pieces.
- Brush the surface of the dough pieces with water and sprinkle with rolled oats.
- Bake the roll for about 20 minutes until golden brown. Place a bowl of water in the oven for the first ten minutes and let the steam escape after 10 minutes.
Notes
The rolls are great for baking in advance and freezing. I would reduce the original baking time by a few minutes so that the honey oat rolls don't get too dark when reheated.