1. Preheat the oven to 190°C (380°F) and line a baking tray with parchment paper.
2. In a large bowl, combine the all-purpose flour, whole grain flour, and salt.
3. Heat the milk until lukewarm. Add the maple syrup and stir until dissolved.
4. Add the dry yeast, let it hydrate for 6-7 minutes, and then add the olive oil. Mix in the oat pulp.
5. Pour the wet mixture into the dry ingredients and fold until combined. Knead on a floured surface for 6–7 minutes, until a smooth, elastic, and a bit sticky dough forms.
6. Punch the dough down, divide into 8 portions and shape into balls.
7. Let the dough ball rise again for 45 minutes, covered with a towel.
8. Bake for 30–35 minutes, until the tops are lightly golden or until it sounds hollow when you knock on the base of the roll.
9. Let the bread rolls cool on a wire rack.
10. Enjoy, perhaps with a good slather of butter!
