Prepare succulent sourdough rolls from Fazer Willja Oat Rice! These rolls are made gradually but the end result is worth your patience. Oven-fresh golden brown bread rolls taste heavenly.
100ml active sourdough
1 tbsp honey
1½ tsp salt
300 g Fazer Willja Oat Rice
400g wheat flour
200g wholemeal wheat flour
Day 1. Put the 300g of oat rice into in a pot of water and soak them until the next day when the dough is to be made.
Day 2. Start by straining the water from the soaked oat rice. Place water, sourdough and honey in your mixer bowl and stir together. Add the flour to the liquid a little at a time until the dough is uniform and mixed together. Add the soaked oat rice and salt to the dough. Turn the machine to a high speed until the dough releases from the sides of the bowl. This may take a little more time. It is important that all the dough is released from the bowl - even at the bottom. This will take about 8-12 minutes. Place the dough in a bowl and let it stand and 'rise' on the kitchen table for 1-2 hours. Place a cloth over the bowl and refrigerate overnight.
Day 3. Heat the oven to 250 degrees (fan-assisted or 270 degrees in a regular oven). Let the baking tray (you can also use a baking stone or a baking sheet) get hot inside the oven while you prepare the dough. Flour the kitchen table and empty the dough onto the table. Using a knife or a dough scraper, cut the rolls out of the dough one at a time without compressing the air inside the dough. Place the rolls on a piece of baking parchment. Drag the baking parchment, now covered with rolls, onto the hot baking tray you have taken out of the oven. Put the baking tray with the rolls into the oven for approx. 10 min, turn down to 200 degrees (fan-assisted or 220 degrees in a regular oven), and bake them for 10-15 minutes more. The rolls should be golden and sound ‘airy’ when tapped on the bottom. Allow the rolls to cool slightly before cutting.