Coarse bread rolls

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 60 (falt i det fri)

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1
Make the starter dough
Stir the yeast into the lukewarm milk. Stir it into the wheat flour and add the salt, sugar and oil. Leave to rise for 30 minutes.
2
Work in the groats
Work the wheat groats into the dough and leave it to rise for another 30 minutes.
3
Shape the rolls
Divide the dough into 20 pieces. Shape them until smooth and free of cracks and place them on a greased baking tray.
4
Prove and bake
Leave them to prove for about 10 minutes and brush with egg. Bake for about 20 minutes in a hot oven (about 225 °C (435 °F)).

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