Oat and Rye Rolls with Pumpkin Seeds
- Serves:
- 10
- Ready in:
- 15 to 30 mins
Ingredients
- 40g sunflower spread
- 400ml Oatly Fresh enriched oat drink
- 2 x 7 g sachets quick action dried yeast
- 1 ½ tsp salt
- 1 tbsp dark brown sugar
- 150g porridge oats
- 250g rye flour
- 250g strong white flour
- 50g apricots, chopped
For the glaze
- 2-3 tbsp Oatly Fresh enriched oat drink
- 2 tbsp pumpkin seeds
Method
- 1
Put the sunflower spread into a jug and add the Oatly; warm to 37C. In a bowl mix the yeast together with salt, sugar, porridge oats and both types of flour.
- 2
Add the warm Oatly and mix together to form a dough, kneading the dough for 15 minutes (or 10 minutes in a mixer with a dough hook) adding the apricots toward the end.
- 3
Tip out the dough onto a floured surface and knead lightly. Form into 10 round rolls, place them on a greased baking sheet and slash across into the top of each roll. Cover with a piece of lightly oiled clingfilm and put in a warm place for about one hour until slightly risen.
- 4
Heat the oven to 220C/425F/Gas 7 (reduce to 200C for fan ovens). Glaze the rolls lightly with the oat milk and sprinkle on the pumpkin seeds before baking the rolls in the centre of the oven for 12-15 minutes.
Oat and Rye Rolls with Pumpkin Seeds was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 40g sunflower spread
- 400ml Oatly Fresh enriched oat drink
- 2 x 7 g sachets quick action dried yeast
- 1 ½ tsp salt
- 1 tbsp dark brown sugar
- 150g porridge oats
- 250g rye flour
- 250g strong white flour
- 50g apricots, chopped
For the glaze
- 2-3 tbsp Oatly Fresh enriched oat drink
- 2 tbsp pumpkin seeds
- 1
Put the sunflower spread into a jug and add the Oatly; warm to 37C. In a bowl mix the yeast together with salt, sugar, porridge oats and both types of flour.
- 2
Add the warm Oatly and mix together to form a dough, kneading the dough for 15 minutes (or 10 minutes in a mixer with a dough hook) adding the apricots toward the end.
- 3
Tip out the dough onto a floured surface and knead lightly. Form into 10 round rolls, place them on a greased baking sheet and slash across into the top of each roll. Cover with a piece of lightly oiled clingfilm and put in a warm place for about one hour until slightly risen.
- 4
Heat the oven to 220C/425F/Gas 7 (reduce to 200C for fan ovens). Glaze the rolls lightly with the oat milk and sprinkle on the pumpkin seeds before baking the rolls in the centre of the oven for 12-15 minutes.
Oat and Rye Rolls with Pumpkin Seeds was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
