• In a large bowl, crumble the fresh yeast and pour in the cold water. Let it sit for a couple of minutes until the yeast has dissolved.
• In the meanwhile, cut the olives in half and chop the sun-dried tomatoes into smaller pieces.
• When the yeast has dissolved, add the olives, tomatoes, honey and oil, as well as the oats and the whole wheat flour. Mix together with a wooden spoon.
• Take some feta cheese and crumble it into the dough. Add 2 dl of the all purpose flour as well as the salt and give it a careful stir, as not to squash the feta pieces. From here, you’re going to add more all purpose flour a little bit at a time, until you’ve reached the right consistency. You’ll want it to be firm and hard to mix, kind of like a very thick oatmeal.
• Cover the bowl tightly with plastic wrap and let it rise overnight.

The Next Day

• Preheat the oven at about 200-220° and put some parchment paper on your baking sheet.
• Take two spoons and use these to make random bun shapes.
• Bake the buns for around 6 minutes, before turning the heat down to about 180°. Bake for 12-15 minutes, until the buns are golden and crisp on the outside, but fluffy on the inside.
• If you are unsure, you can remove one roll and tap underneath. If there is a hollow sound it means it is baked.
• Let them sit for a while, before eating. Enjoy right away or freeze down for future use