These Oatmeal Rolls are soft, light, and fluffy with just enough oatmeal to give a little chew and make them interesting. Honey adds the right amount of sweetness.
1tablespoon(1tablespoon)vital wheat gluten - optional (see note in the post) (9 gr)
2 ¼teaspoons(2 ¼teaspoons)bread-machine yeast or instant yeast
Glaze:
1(50g)egg
1tablespoonwater
Instructions
Add all dough ingredients to the bread machine pan in the order listed: 3/4 cup milk, 1/4 cup honey, 1 large egg, 1 teaspoon salt, 1/4 cup unsalted butter, 2/3 cup old-fashioned oats, 2 1/2 cups bread flour, 1 tablespoon vital wheat gluten, and 2 1/4 teaspoons bread-machine yeast or instant yeast,
Set your bread maker on the DOUGH cycle and start.
Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time. Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the dough cycle completes, turn the dough out onto a floured surface. Divide dough in half. Divide each half into 7 rolls for a total of 14. Use your fingers to make each portion into a smooth ball.
Place dough balls onto a greased cookie sheet. Allow to rise until almost double.
Preheat the oven to 350˚F (180˚C) about 15 minutes before you anticipate the rolls will be ready to bake. Use the dull side of a thin knife or a wooden skewer to gently press down 1-3 times in the middle of each roll to make a decorative pattern.
Glaze:
Whisk 1 egg and 1 tablespoon water together for glaze and gently coat rolls.
Bake at 350˚F (180˚C) for 10-13 minutes. Allow to cool on a rack for a few minutes or eat as soon as they don't burn your fingers.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.