Put oatmeal and 2 dl. water in a pot and cook it into oatmeal porridge.

Let the oatmeal porridge cool down.

Mix yeast, 5 dl. lukewarm water, sugar, salt, and melted butter in a mixing bowl along with the cooled oatmeal porridge and stir well (you could make a bit of extra porridge in the morning when cooking porridge for the family).

Add the flour gradually until the dough is smooth and nice.

Let the dough rise in a bowl greased with a bit of oil for 60 minutes under a shower cap/plastic wrap or a kitchen towel.

Turn the dough out onto a lightly floured surface.

Divide the dough into 15 pieces without deflating the dough.

Roll the dough into neat buns and place them on two baking sheets lined with parchment paper.

Let the buns rise again for 30 minutes while preheating the oven to 220 degrees Celsius (428 degrees Fahrenheit).

Brush the buns with the beaten egg yolk.

Bake the sheets one at a time, for 10 minutes at 220 degrees Celsius (428 degrees Fahrenheit).

Let the buns cool on a wire rack.