Norwegian rolls with barley porridge

Ingredients

• 1 tsp salt
• 380 g barley root porridge
• 1 dl oats
• 8 dl plain white flour
• 3 dl rye flour
• 1 pack dry yeast
• 4 dl lukewarm water
• 25 g butter

Method

1. Bake the rolls to the oven at 200 degrees celsius for 20 minutes. Cool on a rack.
2. Spread some flour on the counter and divide the dough into suitably large parts to make rolls. Use a pastry cutter or knife. Place on a baking tray lined with baking paper and set aside to rise for 30 min.
3. Set the dough aside to rise under a cloth for 20-30 minutes.
4. When the yeast liquid is ready add it together with the butter to the bowl and knead the dough for 10 minutes. Add a little more flour if you feel the dough is getting too wet. But, remember, it should be sticky due to the porridge.
5. Add rye flour, wheat flour, oats, barley root porridge and salt to the bowl.
6. I prefer to use a food processor for this dough, because it is a bit sticky.
7. Measure lukewarm water and add dry yeast to the measuring cup. Stir and leave it on the counter to dissolve the yeast.
8. Melt butter, or use liquid margarine.