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
Ingredients
Healthy bread rolls with Icelandic skyr and oatmeal (makes 10)
250 g skyr
250 g oatmeal
4 eggs
1 little tsp. baking powder
1/2 tsp. salt
1 tbsp. honey
100 ml sunflower seeds plus a little extra for sprinkling (optional)
Approach
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!
