50 g yeast for sweet dough
500 ml milk
75 ml porridge oats
250 g cottage cheese
150 g frozen spinach, thawed, drained and chopped
4 tbsp Dansukker Light Syrup
2 tsp salt
2 tbsp Italian salad seasoning
300 g wholemeal flour
About 600 g strong bread flour

Glaze
50 ml water
1 tbsp oil
30 g wholemeal flour

Crumble the yeast into a bowl. Warm the milk to approximately 37°C. Pour a little of the milk into the bowl and stir until the yeast dissolves. Add the oats, cottage cheese, spinach, syrup, salt, salad seasoning and wholemeal flour. Work in the flour gradually until the dough no longer clings to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes.

Put the dough on a worktop and knead until smooth. Divide the dough into 24 pieces, roll into balls and arrange them close together on a large oven tray. Leave to rise for 30 minutes covered with a tea towel. Mix the water and oil and brush the rolls with the mixture. Sprinkle with a little wholemeal flour. Bake in the centre of the oven at 225°C for 15-20 minutes. Leave to cool on a rack under a tea towel.