Muffin oatmeal lean in Danish

500 ml warm water

450 g flour
what kind of flour should I choose? we'll show

250 g oatmeal

50 ml vegetable oil

25 g fresh yeast

1 tsp. sugar

? tsp. salt

The yeast and sugar dissolve in warm water for 10 minutes to leave, then add into the mix the oil, salt, stir, type oat flakes, stir until smooth.

Gradually add the flour - the dough should start to lag behind the hands, but can be a little sticky and soft.

Cover the dough with cling film on a film to put a towel, leave on for half an hour in the heat to increase in 2 times.

Work surface and sprinkle with flour, put the dough, divide into 12 equal pieces, roll them into balls.

The pan line baking paper, put the buns, leave on for half an hour, then coat with either water or oil, or milk with egg (for apostasise).

Prepare muffin oatmeal lean in Danish about half an hour in a preheated 200 degree oven until tender, checking it with a wooden stick.