Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Second Rise

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

8. 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'.

9. 9.Rest

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

10. 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.

11. 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.

12. 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.

13. 13.Divide Dough

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

14. 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.

15. 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.

16. 16.Final Proofing

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

17. 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.

18. 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.

19. 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.

20. 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.