Whole grain Oat rolls

In a small saucepan combine the soft butter, milk and water. Set over low heat until the butter is melted or just warm to the touch. Stir in the yeast and honey.

In a bowl combine the whole wheat flour, oat flour, all-purpose flour, and salt. Add the milk mixture and mix with hand until combined. Knead until the dough comes together in a smooth, elastic, and slightly sticky ball.

If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Avoid adding extra flour if possible, sticky is better than dense.

Remove the dough to a well-oiled bowl, turning to coat completely in oil. Cover with plastic wrap and let rise until doubled in size, for about 1 hour.

Turn the dough out onto a floured work surface and divide into 9 rolls. Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.

Grease an 8 by 8 inch baking dish. Place each ball of dough in the dish and cover with a plastic wrap. Let it rise again until puffy, for about 30 minutes.

Preheat the oven to 180 degree centigrade.

Take some milk and brush over the rolls. Sprinkle with oats. Bake the rolls for about 10 minutes, or until golden. Serve with honey and butter.