Healthy bread rolls with Icelandic skyr and oatmeal are a great substitute for rolls with all-purpose flour and sugar. These rolls are remarkably high in protein and are made using only a few ingredients: oatmeal, skyr, salt, honey, eggs and baking powder. I like when bread rolls have a bit of a bite, so I added sunflower seeds to the dough, but they can be omitted or replaced with, e.g., pumpkin seeds, flax seeds or chia seeds. I used thick-rolled oatmeal but regular-rolled oats can be used, too. If you’d like to make the rolls gluten-free, use gluten-free oatmeal. The bread rolls can be refrigerated for a few days and can be frozen, too. Try my coarse chocolate rolls or my gluten-free fiber rolls, too! Enjoy!
Sunde boller med skyr og havregryn
IngredientsHealthy bread rolls with Icelandic skyr and oatmeal (makes 10)
Healthy bread rolls with Icelandic skyr and oatmeal
Heat the oven to 185 C convection.
Put the skyr, oatmeal, eggs, baking powder, salt and honey in a bowl and blend it with a hand blender (or put all the ingredients in a blender or food processor). Let the dough stand for 10 minutes until it has settled and firmed slightly. Fold the sunflower seeds into the dough. Line a baking sheet with baking paper and using two spoons (wet the spoons to make them easier to work with) place 10 equal-sized bread rolls on the baking sheet. Sprinkle with sunflower seeds and bake the rolls for 20-25 minutes until golden. Allow the rolls to cool completely before cutting. Enjoy!