Oat Roll

Stir yeast with sugar and milk. Sift 2/3 of the flour and stir in. Sift in the remaining flour. Köllns Kernige and salt at the edge of the bowl evenly distribute. Let the dough rise in a warm place for about 20 to half an hour. Now work the dough well and form it into a roll on a floured work surface. The roll is divided into 80 to 100g pieces, from which you form balls and put them on a greased tray, brush them with milk, and let them rise for 20 to half an hour. Just before baking, brush the rolls again with milk and sprinkle them with sesame seeds, köllns or caraway seeds. To make the buns pop apart well in the middle, score them about 1 cm deep before baking. For raisin rolls, knead 8 g raisins ( 1 evenly filled tbsp) into the dough for each roll. The salt should then be reduced to just under 1/2 tsp. Baking time: about 20-25 min, medium ledge, at 240 degrees Celsius .

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