Vegetarian pork rind biscuits

OK, I know this sounds very strange to any non-Hungarian reader, but I promise, there's an explanation for the title. In Hungary a traditional flavoring for a certain kind of bread rolls (pogacsa) is pork rind pieces. It gives the rolls a complex flavor, and adds crunchy bits. Recently I discovered that the flavor and texture can be replicated without the use of pork rind. And the rolls were really delicious!

Ingredients
3.5 cups all-purpose flour
0.5 cup oats
1 cup water
1 tbsp sesame oil
1 tsp salt
1 tsp dry yeast
4 tbsp (60g) butter

Preparation
Mix the dry ingredients in a bowl, add the warm water, sesame oil and chop in the butter. Mix and then knead for 5-10 minutes on a floured surface. Add more flour as necessary to yield a smooth, elastic dough.

Add a tbsp oil to a bowl. Shape the dough into a ball and turn it in the oil a few times to lightly coat. Cover the bowl with plastic wrap and allow to double in size (1-2 hrs).

Punch down the dough and shape. I rolled some into a baguette shape and prepared some round rolls as well.

You can cut in the baguette-shaped one with scissors and pull the sections to different sides. This increases the amount of crust and makes it easier to separate into individual portions later. Not to mention it's pretty as well!
Place on a baking sheet lightly sprinkled with semolina or cornmeal. Allow to rest for another 45 minutes.
Before the dough is ready, preheat the oven to 400F. Right before placing the bread in the oven, spray the oven with water. Bake for 20-30 minutes, until it reaches the desired crust coloring.

Allow to cool on a cookie rack.