Place the yeast and sugar in a bowl and pour on some lukewarm water (about ½ a cup) and leave in a warm place for about 10 minutes.

Once the yeast is frothy, add the liquid into a mix of flour and oats and knead.

Mix the ghee and the salt together and work into the dough. Knead well until you have a soft dough, adding more water as required.

Cover with moist muslin and leave in a warm place for about 20 minutes or until double in size.

Grease and flour your baking dish.

Knock back the dough and knead lightly once more.

Divide the dough into portions according to your need. The recipe said about the size of a medium tomato. (The rolls will rise to double their size)

Place not too far apart nor too close in the pan, allowing just enough space for them to rise and stick to each other just a bit.

Prove again, for 20 minutes.

Sprinkle some water on the rolls and adorn with choice of topping.

Bake for about 20-25 minutes or until double in size and browned to your liking.

Remove and brush with oil.

Allow to cool completely. (Okay this is a lie. I did not allow it to cool. I yanked one out with a knife and ping ponged it off my oven mitts and into my mouth.)

Delicious. And it passed the overnight test. Tasted soft and yumm in the morning as well.

Note: Flour - I mixed half all purpose flour, and half whole wheat flour.