Step 1: Soak Oats

Pour 1 cup (80 g) of rolled oats into a bowl, add 1 cup (230 ml) of water, mix well, and set aside to soak.

Step 2: Prepare Yeast Starter

In a separate bowl, add 3 ½ tbsp (50 ml) of water, 1 tsp (3 g) of fresh yeast (or ½ tsp (2 g) of dry yeast), and 1 tsp (optional) of sugar. Mix quickly until the yeast and sugar are dissolved.

Step 3: Add Flour to Starter

Add ½ cup (60 g) of bread flour to the yeast mixture and mix with a wooden spoon until a rough, shaggy dough forms. There's no need to knead at this stage.

Step 4: First Rise (Starter)

Cover the starter bowl with plastic wrap and let it rise at room temperature for 20 minutes. The starter should become very active and bubbly, indicating the yeast is working.

Step 5: Combine Oats and Starter

Add the previously soaked oats (including any remaining water) to the active starter mixture. Mix quickly with the wooden spoon to combine the ingredients.

Step 6: Add Remaining Flour and Salt

Add the remaining 2 cups (250 g) of bread flour and 1 ½ tsp (9 g) of salt to the bowl. Mix until there is no more dry flour visible. Just mix, no need to knead the dough.

Step 7: Second Rise

Cover the dough with plastic wrap and let it rise at room temperature for 30 minutes.

Step 8: First Stretch and Fold

With a wet hand (dip your hand in water to prevent sticking), gently stretch one side of the dough up and fold it towards the center. Repeat this process for all four sides of the dough. This technique is called 'lift and slap'.

Step 9: Rest

Cover the dough again with plastic wrap and let it rest for another 30 minutes.

Step 10: Second Stretch and Fold

Repeat the stretch and fold technique from before, stretching and folding all four sides of the dough towards the center. Finish by lifting the dough from the center and slapping it back into the bowl to develop gluten.

Step 11: Final Bulk Rise

Cover the dough and let it rise for 2 hours, or until it has doubled in size. This can be done at room temperature or in a slightly warm place.

Step 12: Prepare for Shaping

Sprinkle a generous amount of flour on your clean work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Fold the dough once or twice to make it easier to handle and cut.

Step 13: Divide Dough

Using a dough scraper or knife, cut the dough into 6 equal parts. These will be your individual bread rolls.

Step 14: Shape Rolls

Take each piece of dough and gently roll it into a tight ball. To seal the bottom and create surface tension, rub the dough ball against the work surface in a circular motion.

Step 15: Coat with Oats

Brush each dough ball with water using a pastry brush. Then, press the top of each roll into a plate of rolled oats, ensuring it's well coated. Place the coated rolls on a baking tray lined with parchment paper, leaving some space between them.

Step 16: Final Proofing

Cover the baking tray with a clean kitchen towel and let the rolls rise for an additional 30 minutes.

Step 17: Score and Hydrate

Once proofed, use a sharp blade or knife to score the top of each bread roll. This helps with expansion during baking. Lightly splash the rolls with water before baking.

Step 18: First Bake (Covered)

Cover the baking tray with another inverted baking tray (or a roasting pan) to trap steam. Bake in a preheated oven at 430°F (220°C) for 20 minutes.

Step 19: Second Bake (Uncovered)

After 20 minutes, carefully remove the top tray. Continue baking the rolls for an additional 10 minutes, or until they are golden brown and have a crispy crust.

Step 20: Serve

Remove the baked oat bread rolls from the oven. Let them cool slightly before serving. They are perfect with butter or your favorite spread.

• Ensure your yeast is fresh and active for proper rising.

• Using a wet hand for stretching and folding prevents the dough from sticking.

• Covering the rolls with another tray during the initial bake creates steam, resulting in a crispier crust.

• Add seeds like flax, chia, or sunflower to the dough for extra texture and nutrition.

• Experiment with different flours, such as whole wheat or spelt, for varied flavors and textures.

• For a sweeter roll, increase the sugar content or add a drizzle of honey after baking.