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Bunlar Oat Bread Rolls are very simple dinner rolls made with just 6 plant-based ingredients that bring over 6 grams of protein and 12 grams of fiber.

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Oat Bread Rolls

Bunlar Oat Bread Rolls are very simple dinner rolls made with just 6 plant-based ingredients that bring over 6 grams of protein and 12 grams of fiber.

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Hazırlama Süresi: 10

Cook Zaman: 25

Toplam zaman: 35

Ders: Kahvaltı, Garnitür

Mutfak: Amerikan

porsiyon: 4 Rulo

Kalori: 197.1 kcal

Yazar: Carine Claudepierre

malzemeler

ABD Geleneksel - metrik

▢ 2 bardaklar Eski Tarz Yulaf Ezmesi - (not 1)
▢ ¼ Fincan Psyllium Kabuk Tozu - (not 2)
▢ ½ çay kaşığı Tuz - (not 3) isteğe bağlı
▢ 1 çay kaşığı Kabartma tozu - (not 4)
▢ 1 ½ bardaklar Ilık Su - (not 5)
▢ 1 çay kaşığı Elma sirkesi - (not 6)

İsteğe bağlı ek malzeme

▢ 2 yemek kaşığı Hadde Yulaf - (not 7)

talimatlar

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
Place the rolled oats in a blender and blend until they turn into flour. It takes about 30 seconds.
In a large bowl, add the oat flour, psyllium husk powder, salt, and baking powder. Whisk very well to evenly combine the dry ingredients.
Add lukewarm water and apple cider vinegar, and use a rubber spatula to stir. At first, it looks wet, but as you stir the fibers in the dry ingredient will absorb the liquid and form a dough ball. Keep stirring until you get a dough ball that is sticky outside. Set aside 15 minutes, cover the bowl with a clean kitchen towel, and set it aside for15 minutes at room temperature.
The dough should now be firm, still a bit sticky. That's normal. Divide into 4 equal portions.
Oil your hands with oil spray generously to prevent the dough from sticking to your hands. Grab one of the portions of dough, and roll and rub it with oiled hands. The oil will smooth the edge of the dough and make it nice and round. Thickness must be a maximum of 3/4 inch (2 cm), which makes a circle of about 3.5 inches in diameter (9 cm). Don't make them thicker as they would take ages to bake, or stay gummy in the center.
Release on the baking sheet, press some rolled oats on top if you like, or any seeds like sesame seeds or pumpkin seeds.
Bake the rolls on the center rack of the preheated oven for 10 minutes, then reduce the oven to 350°F (180°C). Don't touch the bread rolls. Keep them in the oven and keep baking for an extra 25-30 minutes or until a toothpick inserted in the center of the bread comes out clean.
Let them cool down for 15 minutes on the baking sheet at room temperature, then for 2 hours on a cooling rack. Slice the bread rolls when they have reached room temperature, not hot, or the center will be gummy.

notlar

Notlar 1: You can use 2 cups of homemade or ready-made oat flour. Store-bought oat flour tends to be more absorbent, so you might need more water to achieve the same result. You need oats for this recipe; you can’t use something else.

Notlar 2: You can’t swap or replace this ingredient. It gives the bouncy, chewy texture to the bread rolls. It also absorbs moisture in the batter, forming a nice dough. Don’t use psyllium husk supplements (brands like Metamucil) as they are not made for baking! It will not work.

Notlar 3: Optional. If you watch your sodium intake, skip it.

Notlar 4: You can’t swap this ingredient. The bread will not rise.

Notlar 5: Lukewarm means bath temperature 37°C/100°F.

Notlar 6: Or lemon juice, or any vinegar. The goal is activate the baking powder and raise the bread.

Notlar 7: You can also use sunflower seeds or sesame seeds.

Depolama: Store the bread in a sealed box at room temperature for up to 3 days, or freeze it up to 1 month in freezer bags. Thaw the day before at room temperature.

Servis: Serve plain as a side to a dish, slice in half, add mashed avocado, lettuce, cucumber, tofu, and make a sandwich. Or spread nut butter and jam for a sweet breakfast.

Bread color: Some brands of husk powder can add a blue/purple hue to food; the bread is still safe to eat. It’s a reaction between husk and vinegar.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Malzemeler ve Değişiklikler

Bu paragrafta doğru malzemeleri seçmekle ilgili tüm ipuçlarımı bulabilirsiniz. Ölçüleriyle birlikte tam tarif için, yazının en altındaki tarif kartına göz atın!Tarifin tamamına git

Bu tarifi yapmak için sadece birkaç basit malzemeye ihtiyacınız var. İşte bunları nasıl seçeceğiniz ve değiştireceğiniz.

Eski Tarz Yulaf Ezmesi – These provide the main structure and heartiness of the rolls. You can also use pre-ground oat flour, though homemade is usually best for texture.
Psyllium Kabuk Tozu – This ingredient acts as the binder and creates that classic chewy bread texture. You can’t swap this out, but it makes the dough very easy to handle.
Tuz – It enhances the natural flavor of the oats. You can leave it out if you are watching your salt intake.
Kabartma tozu – This helps the rolls rise so they don’t turn out too dense. It is essential for a light crumb.
Ilık Su – The warmth helps activate the fibers and the leavening agent. It should feel like a comfortable bath temperature.
Elma sirkesi – This reacts with the baking powder to help the bread rise. Lemon juice or white vinegar also work well here.
Rolled Oats (Topping) – These add a lovely crunch and a rustic look to the top of your rolls. Sunflower seeds or sesame seeds are great options too.

How to Make Oat Bread Rolls (in Pictures)

Carine'in Pişirme İpuçları

Let me share a few more tips for a perfect bread roll.

Fresh Oat Flour – I recommend blending your oats into flour right before you start baking to ensure the moisture levels are perfectly balanced.
Correct Husk Powder – You must use pure psyllium husk powder rather than a fiber supplement because the supplements won’t provide the right binding power.
Renk Çeşitleri – Don’t worry if your rolls have a slight purple tint; some brands of husk powder react with vinegar, but they are still perfectly safe to eat.
Hamuru Dinlendirin – I suggest letting the dough sit for the full 15 minutes to allow the fibers to soak up the water for a better texture.