Lena's Swedish Porridge Bread Rolls
These porridge bread rolls are light and delicious and are perfect for any time of day. They last well, but I am sure they'll get eaten before you have time to find out! I've adapted Lena's recipe a little
Prep Time 1 hour
Cook Time 20 minutes
Servings 20 rolls
Stand mixer, saucepan, wooden spoon, baking tray, digital scales, pastry brush
- 250 gr porridge oats (25%) plus a 20 gr extra for sprinkling on top of buns
- 400 gr water (40%)
- 75 gr butter, cubed (7.5%) salted or unsalted
- 375 ml whole milk (37.5%) plus a little extra to brush the buns with
- 100 ml golden syrup (10%)
- 25 ml oil (2.5%) light such as vegetable or sunflower not olive oil
- 18 gr salt (1.8%)
- 1 kg bread flour (100%)
- 20 gr fresh yeast (2 %)
First make the porridge. Cook the oats with the water in a large pan. Do not take your eye off the pan as it is very easy for it to burn. The mixture will be very thick.
Add the butter and milk and mix well. Allow to cool slightly
Measure the dry ingredients into your stand mixer bowl or large mixing bowl. Keeping the salt and yeast separate. Crumble the yeast into the flour.
Add the syrup.
Mix at slow speed for 5 minutes, then increase the speed to medium and mix for a further 3 minutes or until the mixture has come away from the sides of the bowl. Or beat the ingredients together.
Cover the bowl and leave for 1 hour before shaping. Pre-heat your oven to 220°C
Cut into 80 gram pieces and shape into rough rounds. Allow to rest 10 minutes then shape again. Place evenly on a greased baking tray allowing a thumb width between each one
Brush with milk and sprinkle oats on top. Allow to prove for 30-45 minutes
Bake for 15 minutes then check. The buns should be a golden brown. Bake a further 5 minutes then check again.