Dissolve the yeast in the water and let it stand for 10 minutes before adding sugar, salt, and oil.

Add oats and whole grain flour and mix well.

Add about 1/3 of the wheat flour and mix the dough well. Before adding the food coloring, add a little at a time until the dough has the desired color.

Continue adding wheat flour until the dough is smooth and nice to work with. The dough can be slightly sticky to the fingers.

Let the dough rise at room temperature for 30-45 minutes until it has doubled in size, covered with a clean tea towel.

Turn the dough out onto a floured surface, and divide it into 40 pieces, each rolled into a tight bun. 

Place the buns on a baking sheet lined with baking paper, leaving space around them. I was able to fit 16 buns on one sheet.

Let the buns rise again for 30 minutes under a tea towel.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (fan-assisted).

Brush the buns with milk and bake them for 10 minutes in the middle of the oven.

Let the finished baked buns cool on a wire rack.

Once the buns have cooled, poke small holes in them where the raisins will be placed as eyes.

Cut the buns halfway open and give them a cheese stick in the mouth, or something completely different.