Here we've made easy and delicious bread rolls with oats, graham flour and plain flour. They're perfect in packed lunches or as a warm and tasty afternoon snack - and they're pretty great on Sunday mornings, too. Enjoy!

Directions

1. Mix cold water, yoghurt and boiling water so it's lukewarm to the touch. This is the perfect temperature for the yeast to develop, and you get to avoid using warm water from the tap - which often isn't quite clean. Then dissolve the yeast into the water.

2. Now add salt, oats, graham flour and half of the plain flour. Stir well until the dough is even. Then add the remaining plain flour little by little, while you stir the best you know, until the dough lets go of the bowl - this takes about five minutes. You can use your very own Popeye muscles, or a kitchen mixer.

3. Now shape your rolls and place on an oven tray lined with baking parchment. If the dough is a bit tacky, pop some flour on your hands. Leave the rolls to rise under a cloth for about 45 minutes, then brush with egg wash and top with some oats. Meanwhile, preheat your oven to 220 degrees fan-assisted.

4. Bake the rolls for about 20 minutes, until golden and hollow-sounding when knocked on the bottom.

5. Enjoy!

Tip

Tasks for younger kids in the kitchen: Most kids love to help bake. They can help dissolve yeast into the water, as well as add the additional ingredients. It's also lovely to give the kids a lump of dough to shape however they like - maybe make some mini rolls for a teddy tea party. Just remember that smaller rolls bake faster.