Saturday, September 7, 2013

Soft Honey Oat Dinner Rolls

by Darla

Soft Honey Oat Dinner Rolls by BakingdomLast night, I dreamed about baking cupcakes. I actually dreamed about baking cupcakes. I mean, I knew I loved baking, and that I’ve been missing it, but even I’m surprised that I actually dreamed about it.

I’m relieved, though, because I fully expected hideous, giant spiders to plague my dreams. Because they do after I have run-ins with them.

Every time we move, I think, “Maybe they won’t have spiders there.” Or, “Maybe they’ll have less/smaller/cuter? spiders there.”

It’s like I forget that everywhere I move is still on the planet Earth. I continue to hold out hope that there’s some spider-free utopia where arachnaphobes live out their lives in blissful, spider-less peace and harmony. Because if there’s one thing that I think can unite humanity, it’s a spider-free world.

Phobias are like that, though. They aren’t rational, they don’t make sense. They are crazy, wrapped in fear, drenched in adrenaline. You can’t reason with a phobia.

That’s something people try to do, too. Someone inevitably tries to educate me on all the ‘wonderful’ things about spiders.

Let me make a some things abundantly clear:

1. I’m 33 years old, and, I believe, a reasonably intelligent person. I KNOW SPIDERS EAT OTHER BUGS. I know that they do things within the eco system to keep things balanced and blah, blah, blah. I’m afraid, not stupid.

2. I DON’T CARE. Just because a spider will eat some mosquitos or something, that doesn’t miraculously cure the intense heebie jeebies that they instill deep within my soul every time I see one. It doesn’t work like that, thankyouverymuch.

3. There is not one thing about spiders that is wonderful. The end.

So anyway. How to segue from horrific and disgusting creepy crawlies to incredibly delicious, lightly sweet, fluffy honey oat dinner rolls… Hm.

Well, there really isn’t a way to do that, so here’s some news: I’m baking some cookies later today. Yay for me!! So until I get to post them on the blog for you, make these rolls, because ohmigosh they are stupid good.

I created these rolls based on my Soft Honey Oat Bread recipe. That bread recipe has been one of the most popular and widely tested recipes on my entire blog, and the feedback has been overwhelmingly positive. I can’t express how happy that makes me! With the holidays right around the corner, I wanted to try to modify the recipe a smidgen to see if it could be made into a dinner roll that would be perfect served alongside turkey and pumpkin pie. Happily, I succeeded.

Two-OuncesSo you’ve mixed the dough up, and had your first rise, so it’s time to shape the rolls. These pics show how I always shape dinner rolls. It’s always been no-fail for me, so I hope it’s helpful.

Divide the dough into 18 to 20 2-ounce pieces. each piece will be shaped into a small boule.

Roll-DoughStretch the boule around and use your fingers to push the excess in on the center of the boule.

Shape-DoughHere’s what the back looks like.

Pinch-BottomOnce you have the dough stretched and smooth, pinch the bottom closed. Easy.

Shaped-Dinner-RollsPlace your shaped boules on a baking sheet lined with parchment paper, or a Silpat mat. I like to line them up into the best possible position to get the most middles that I can. Because the middle ones are the best.

Cover-RollsCover the rolls with a clean, dry kitchen towel.

Risen-RollsOnce the rolls are risen, they should just gently be pressing into one another.

Honey Glazed Dinner RollsBrush the rolls with a couple of tablespoons of warm honey…

Honey Oat Glazed Dinner Rolls…then sprinkle some oats over them.

You can skip these two steps, but I love the added sweet nuttiness from the extra honey and oats.

Bake  at 400 degrees (200 C) these for 15 to 18 minutes, until light golden brown (or with an internal temperature of 190 degrees F).

Honey Oat Dinner Rolls by BakingdomI don’t have enough words in my vocabulary to express how much I love these rolls; how delicious they are.

Soft Honey Oat Rolls |by BakingdomDon’t be stingy with them. Slather on a healthy dose of butter (or margarine), maybe drizzle on a little extra honey, eat, smile, sigh contentedly, and repeat. And then repeat again.

Enjoy!

Honey Oat Dinner Rolls
Makes about 20 2-ounce rolls

Ingredients

5 cups (635 grams) bread flour
3/4 cups oats (I have used instant and old fashioned, both work great)
1 1/2 teaspoons salt
2 teaspoons instant yeast (or one 2 1/4-teaspoon packet)
1 egg, lightly beaten (egg substitute for vegan/dairy free)
1 cup (250 ml) milk (almond or soy milk for vegan/dairy free)
1/2 cup (125 ml) lukewarm water
1/4 cup (1/2 stick or 57 grams) unsalted butter or margarine, cut into 4 pieces
1/4 cup honey (agave for vegan)

1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats

Combine the flour, oats, salt, and yeast in a large bowl, or the bowl of a standing mixer and stir to combine.

In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly.

Add the wet ingredients to the dry and mix until a dough just forms. If mixing by hand, transfer the dough to a floured surface and knead until smooth and elastic, about 8 to 10 minutes. If using a standing mixer, knead on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.

Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.

Once the dough has risen, divide it into about 20 2-ounce pieces. Shape each piece into a small boule and place on a baking sheet lined with parchment paper or a Silpat mat. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, brush the top with warmed honey and sprinkle with the oats, if desired.

Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.

Recipe by Darla

Honey Oat Rolls by Bakingdom

Pin It

{ 8 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar September 7, 2013 at 3:05 pm

These rolls look perfect! Such a fabulous recipe!

Reply

2 Becca from Cookie Jar Treats September 7, 2013 at 4:21 pm

Oh my gosh! These look amazing! And I love y honey and my carbs. This is awesome! I can’t wait for the holidays to come around! :)

Reply

3 Christina @ Sweet Lavender Bake Shoppe September 7, 2013 at 7:07 pm

Oooooooowheeeeee I can’t tell you how good this looks right now. PMS brain wants these NOW! And you know, PMS brain always gets what it wants.

Reply

4 Renee @ Awesome on $20 September 9, 2013 at 3:33 am

Every time you talk about your spider fear, I picture you and Ron Weasley in some support group together. These rolls look beautiful. I love honey on warm fresh bread. It’s like the epitome of home.

Reply

5 Tina @ Sugar Bean Bakers September 9, 2013 at 6:53 am

Spiders are evil.

EVIL.

Rolls are good.

GOOD.

Reply

6 Jan September 9, 2013 at 5:35 pm

Can these rolls be made the day before and refrigerated overnight for the second rise? I wanted to make them for a luncheon but with such short rising time, I wondered if it would work to be refrigerated before baking. Maybe I’ll just give it a shot. What’s the worst that could happen? LOL.

Reply

7 Bernadette September 11, 2013 at 9:37 pm

These look warm and delicious. I am trying to overcome my fear of yeast-based breads/pastries so I will have to try these. The fear I share with you about arachnids, let’s just say I eliminated one that was too large for my liking this morning. They’re gross!

Reply

8 MJ December 7, 2013 at 7:41 pm

I made these last weekend for leftover turkey sandwiches, and they were DELICIOUS! They were also so easy to make with the help of my stand mixer! Thanks for a great recipe and I look forward to trying some of your others!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: