Recipe with honey
Rapeseed Honey Oat Rolls with Pumpkin Seeds
The mild, creamy rapeseed honey blends easily into the dough, adding a delicate sweetness to these hearty oat rolls.
⏱ Preparation 25 min · Cooking/baking time 22 min · Total 47 min · 8 servings
Ingredients
- 300 g wheat flour, type 550
- 100 g fine rolled oats
- 1 sachet dried yeast
- 2 tbsp SUMMSTOFF rapeseed honey
- 220 ml lukewarm water
- 1 tsp salt
- 2 tbsp oil
- 50 g pumpkin seeds
- Rolled oats for sprinkling
Method
- Mix the flour, oats, dried yeast and salt in a bowl.
- Dissolve the rapeseed honey in the lukewarm water and add to the flour mixture along with the oil.
- Knead everything into a smooth dough, then work in the pumpkin seeds.
- Cover the dough and leave to rise in a warm place for about 45 minutes, until it has visibly increased in size.
- Divide the dough into 8 portions, shape into rolls and place on a baking tray lined with baking paper.
- Brush the rolls with water, sprinkle with rolled oats and leave to rest for a further 15 minutes.
- Bake in a preheated oven at 210°C top/bottom heat for 22 minutes until golden brown.
Nutritional values per serving (approx.): 235 kcal · Fat 6 g · Carbohydrates 37 g · Protein 7 g
Tip: The rolls taste best fresh, but freeze well and can be quickly reheated in the oven in the morning.
Honey used: View rapeseed honey in the shop →