This is a variation on the oat bread I have blogged about before. The recipe is excellent for rolls, and I enhanced them by added some honey, the sweetness works very well with the oats.
- 100 ml water ( 0.4 cups)
- 500 ml milk ( 2.1 cups)
- 2 tbsp honey
- 1 tsp salt
- 8.3 g active dry yeast (0.3 oz) or 25 g yeast cake (0.9 oz)
- 150 g rolled oats (quick cook or traditional) ( 5.3 oz)
- 150 g whole wheat flour (5.3 oz)
- 500 g all purpose or bread flour (17.6 oz)
- oats, milk to decorate
1. Heat the water and milk until lukewarm, about 30 C/ 90 F.
2. Dissolve the yeast in the liquid in a large bowl.
3. Add the honey, oats, salt and whole grain flour and mix well.
4. Add most of the bread flour and form a dough.
5. Turn the dough out on a work surface and knead it through (5 min), add more flour if necessary.
6. Put the dough in bowl and let it rise to double size, about 1 hour.
7. Turn the dough out on a work surface and knead well, until elastic.
8. Let the dough rest for 15-20 min.
9. Divide the dough into quarters, and divide each quarter into 8 pieces.
10. Form each piece into a ball and form a roll. Put on a parchment covered baking sheets (you will need 2 full sheets for 32 rolls).
12. Let the rolls rise under a tea towel for about 45 min.
13. Preheat the oven to 395 F/ 200 C
14. Brush the rolls with milk and decorate with oats, pressing them into the rolls.
15. Bake for about 20-25 minutes and let cool on a wire rack.
The honey is a great touch and I like these little rolls. They are small in size, but I think that is great – if you prefer big buns you can make 16 bigger ones.