I'm so inspired to bake my own bread after seeing those fluffy and wonderful bread on the net.
You know, how much I love rolled oat in baking. So decided to give this Back of The Bag Oatmeal Roll a try. The dough is enough to make 16 moist, nutty flavored rolls or one delicious loaf of bread.
The honey in the dough adds a nice richness but you don;t actually taste it. As you can see, they turned out awesome. My boy gobbled 3 of them as soon as it was out of the oven.
BACK OF THE BAG OATMEAL ROLLS
Yield : 16 rolls
Adapted from kingarthurflour.com
3 cups all purpose flour
1 cup rolled oat
2 tablespoon butter
1 1/2 tsp salt
3 tablespoon honey
2 tsp instant yeast
1 1/4 cup warm milk
rolled oat to sprinkle
Place flour, oat, yeast and salt in a mixing bowl.
Combine milk, honey and butter in a small bowl,
Gradually add milk mixture to the dry ingredients and forms into soft dough.
Knead dough by hand for 10 minutes until smooth and elastic. If using a mixer, knead for 5 minutes.
Transfer onto greased and covered bowl, let rise until double for 1 hour.
Gently flatten dough, divide into 16 equal balls. Shape into rounds and place onto baking sheet. Cover with lightly greased plastic wrap, allow to rise for 1- 1.5 hours. Towards the end of rising time preheat oven @ 190 C.
Lightly brush tops with water and sprinkle with rolled oat.
Bake for 20 minutes until golden brown.
Transfer onto rack to cool.
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