Sometimes, after a long day, I quickly prepare a dough for rustic rolls with oat bran. I don't complicate things, I just put everything in a large ceramic bowl, knead for five to seven minutes, cover with a towel, and forget about them while I do something else. I like that I don’t have to shape them too much. They always turn out fluffy and consistent, and the smell of fresh bread really changes the atmosphere in the kitchen.
Quick Info
Total time: about 2 hours (including rising)
Servings: 16-18 rolls (from one kilogram of flour)
Difficulty: easy to medium
Ingredients
1 kg white flour type 650 (for good texture and crust)
600 ml lukewarm water (can be adjusted by ±30 ml, depending on the flour)
2 packets of dry yeast (14 g in total)
2 tablespoons oat bran
2 tablespoons olive oil
2.5 teaspoons salt
1 tablespoon brown sugar
Preparation Method
1. Sift the flour into a large bowl. Sprinkle the dry yeast and sugar on top, and the salt around the edge, not in direct contact with the yeast.
2. Add the oat bran and olive oil.
3. Gradually pour in the lukewarm water, mixing with a wooden spoon or by hand. Initially, it will be sticky, but as I knead, the dough starts to come together.
4. Knead for about 7 minutes until the dough becomes elastic and no longer sticks easily to my hands. If needed, I add a tablespoon of flour to the surface, not directly into the dough.
5. Make a deep cross cut, cover the bowl with a clean cloth, and let it rise in a draft-free place. At room temperature, the rising takes about an hour, or until it doubles in volume.
6. Turn the dough out onto a lightly floured surface. Fold it inwards 2-3 times (I don’t knead it again, just pull the edges towards the center). No precision is needed.
7. Tear off pieces about the size of a mandarin and quickly shape them into round or slightly elongated rolls. They don’t have to be identical – the rustic look helps.
8. Place them on a baking tray lined with parchment paper, leaving space between them. Make a slight cross cut on each roll with a sharp knife. Dust with a little flour on top.
9. Cover the tray and let them rise for another 15 minutes while I preheat the oven to 220°C (top and bottom, no fan).
10. Bake the rolls for 15-16 minutes until they have a lightly golden crust and sound hollow when tapped on the bottom.
11. Immediately transfer them to a rack without covering them, so the crust doesn’t soften.
Why I Make This Recipe Often
They are quick for how filling they are. They don’t require special technique, the ingredients are simple, and the texture is fluffy even the next day. If there are leftovers, they hold up well. They can be made in large or small batches, depending on need. I like that the bran adds a bit of consistency without changing the flavor too much.
Tips and Variations
Tips
- I use flour type 650 because it helps create a crispy crust and elastic crumb. Using flour 000 results in a lighter texture but no crust.
- When kneading, I don’t pour all the water at once. Flour varies from batch to batch.
- I don’t let them rise for more than an hour, otherwise, they develop a yeast flavor.
- I fold the dough after rising – it makes it airier.
- Don’t overbake. If left too long, the crust becomes hard.
Substitutions
- You can use 15 g of fresh yeast instead of dry yeast; dissolve it first in a little lukewarm water with sugar.
- Oat bran can be replaced with wheat bran. I find oat bran finer.
- Brown sugar can be omitted or replaced with honey. It’s just to help the yeast rise.
Variations
- For denser rolls, I use half whole wheat flour and half 650.
- You can add sesame or flax seeds to the dough, but no more than 2 tablespoons.
- If I want an even crispier crust, I place a small dish of water in the oven while baking.
Serving Ideas
- Sliced warm, with plain butter or cream cheese.
- Stuffed with scrambled eggs or chicken salad.
- They go well with vegetable soups, stews, or as sandwiches to go.
Frequently Asked Questions
1. Can I use 100% whole wheat flour?
Yes, but the texture will be denser and the rolls won’t rise as much. You’ll need a bit more water, about 650 ml.
2. If I don’t have dry yeast, can I use fresh yeast?
Yes. For the quantities above, use 25 g of fresh yeast, dissolved separately with sugar and a little lukewarm water.
3. Do I have to use oat bran?
No, you can use any kind of bran or omit it completely, but the rolls will be softer with it.
4. Can I freeze the rolls?
Yes, they can be frozen after they have completely cooled. They keep well, but I recommend consuming them within a month.
5. If I want to make them smaller/larger, do I adjust the baking time?
Yes. For small rolls (20-22 pieces), decrease the time by 2-3 minutes. For larger rolls, add 3-4 minutes.
Nutritional Values (per roll, estimated for 16 pieces)
Calories: 170 kcal
Carbohydrates: 32 g
Protein: 5 g
Fats: 1.5 g
Fiber: 1.7 g
These are approximate values, depending on the type of flour used and the final weight of the rolls.
Storage and Reheating
The rolls stay good for 2-3 days when stored in a paper bag or in a container with a lid at room temperature. After the first day, I quickly reheat them in the oven (160°C, 5-6 minutes) or pop them in the toaster. I do not recommend storing them in the fridge, as they become hard. For longer storage, they can be frozen, then thawed directly in the oven or on the grill.
Quick Info
Total time: about 2 hours (including rising)
Servings: 16-18 rolls (from one kilogram of flour)
Difficulty: easy to medium
Ingredients
1 kg white flour type 650 (for good texture and crust)
600 ml lukewarm water (can be adjusted by ±30 ml, depending on the flour)
2 packets of dry yeast (14 g in total)
2 tablespoons oat bran
2 tablespoons olive oil
2.5 teaspoons salt
1 tablespoon brown sugar
Preparation Method
1. Sift the flour into a large bowl. Sprinkle the dry yeast and sugar on top, and the salt around the edge, not in direct contact with the yeast.
2. Add the oat bran and olive oil.
3. Gradually pour in the lukewarm water, mixing with a wooden spoon or by hand. Initially, it will be sticky, but as I knead, the dough starts to come together.
4. Knead for about 7 minutes until the dough becomes elastic and no longer sticks easily to my hands. If needed, I add a tablespoon of flour to the surface, not directly into the dough.
5. Make a deep cross cut, cover the bowl with a clean cloth, and let it rise in a draft-free place. At room temperature, the rising takes about an hour, or until it doubles in volume.
6. Turn the dough out onto a lightly floured surface. Fold it inwards 2-3 times (I don’t knead it again, just pull the edges towards the center). No precision is needed.
7. Tear off pieces about the size of a mandarin and quickly shape them into round or slightly elongated rolls. They don’t have to be identical – the rustic look helps.
8. Place them on a baking tray lined with parchment paper, leaving space between them. Make a slight cross cut on each roll with a sharp knife. Dust with a little flour on top.
9. Cover the tray and let them rise for another 15 minutes while I preheat the oven to 220°C (top and bottom, no fan).
10. Bake the rolls for 15-16 minutes until they have a lightly golden crust and sound hollow when tapped on the bottom.
11. Immediately transfer them to a rack without covering them, so the crust doesn’t soften.
Why I Make This Recipe Often
They are quick for how filling they are. They don’t require special technique, the ingredients are simple, and the texture is fluffy even the next day. If there are leftovers, they hold up well. They can be made in large or small batches, depending on need. I like that the bran adds a bit of consistency without changing the flavor too much.
Tips and Variations
Tips
- I use flour type 650 because it helps create a crispy crust and elastic crumb. Using flour 000 results in a lighter texture but no crust.
- When kneading, I don’t pour all the water at once. Flour varies from batch to batch.
- I don’t let them rise for more than an hour, otherwise, they develop a yeast flavor.
- I fold the dough after rising – it makes it airier.
- Don’t overbake. If left too long, the crust becomes hard.
Substitutions
- You can use 15 g of fresh yeast instead of dry yeast; dissolve it first in a little lukewarm water with sugar.
- Oat bran can be replaced with wheat bran. I find oat bran finer.
- Brown sugar can be omitted or replaced with honey. It’s just to help the yeast rise.
Variations
- For denser rolls, I use half whole wheat flour and half 650.
- You can add sesame or flax seeds to the dough, but no more than 2 tablespoons.
- If I want an even crispier crust, I place a small dish of water in the oven while baking.
Serving Ideas
- Sliced warm, with plain butter or cream cheese.
- Stuffed with scrambled eggs or chicken salad.
- They go well with vegetable soups, stews, or as sandwiches to go.
Frequently Asked Questions
1. Can I use 100% whole wheat flour?
Yes, but the texture will be denser and the rolls won’t rise as much. You’ll need a bit more water, about 650 ml.
2. If I don’t have dry yeast, can I use fresh yeast?
Yes. For the quantities above, use 25 g of fresh yeast, dissolved separately with sugar and a little lukewarm water.
3. Do I have to use oat bran?
No, you can use any kind of bran or omit it completely, but the rolls will be softer with it.
4. Can I freeze the rolls?
Yes, they can be frozen after they have completely cooled. They keep well, but I recommend consuming them within a month.
5. If I want to make them smaller/larger, do I adjust the baking time?
Yes. For small rolls (20-22 pieces), decrease the time by 2-3 minutes. For larger rolls, add 3-4 minutes.
Nutritional Values (per roll, estimated for 16 pieces)
Calories: 170 kcal
Carbohydrates: 32 g
Protein: 5 g
Fats: 1.5 g
Fiber: 1.7 g
These are approximate values, depending on the type of flour used and the final weight of the rolls.
Storage and Reheating
The rolls stay good for 2-3 days when stored in a paper bag or in a container with a lid at room temperature. After the first day, I quickly reheat them in the oven (160°C, 5-6 minutes) or pop them in the toaster. I do not recommend storing them in the fridge, as they become hard. For longer storage, they can be frozen, then thawed directly in the oven or on the grill.