Oat Rolls

🧂 Ingredients

• 2 cups water

  (warm water between 105-115°F/40-46°C)
• 1 tablespoon sugar
• 1 packet active dry yeast

  (¼ ounce or 2 ¼ teaspoons)
• 1 cup quick oats

  (not Old Fashioned, Rolled Oats, or Steel Cut Oats)
• 3 tablespoon butter

  (salted - melted and cooled slightly)
• ⅓ cup light brown sugar

  (packed)
• 4 ½ to 5 cups all-purpose flour

  (+ more for your working surface)
• 1 teaspoon salt

Instructions

• 1 Combine warm water, sugar, and yeast then stir until smooth and set aside to
  activate or 'bloom'.
• 2 Add the quick oats to a food processor and pulse until the consistency is fine,
  with few pieces of oats remaining (like coarse flour).
• 3 In a large bowl or the bowl of your stand mixer combine the dissolved, frothy
  yeast with the first 4 cups of flour, (ground) quick oats, melted butter, light
  brown sugar, and salt. Mix until smooth, adding the additional flour as needed
  to form your dough (it should be a soft, sticky dough).
• 4 Turn the dough out onto a floured working surface and knead for 6-8 minutes (or
  3-4 minutes in your stand mixer on low speed, until the dough clings to your
  dough hook and pulls from the sides). Once the dough has a smooth, elastic
  consistency transfer it into an oiled bowl and cover with a warm, damp tea towel
  or plastic cling film.
• 5 Place the dough in a warm place and allow it to rise until doubled in size,
  about 1 hour.
• 6 When the dough has doubled in size, punch it down halfway and transfer it back
  out onto your floured working surface. Divide the dough into 20 portions and
  shape them into balls.
• 7 Place the shaped dough balls into a greased 9x13 baking pan then cover and allow
  to rise until doubled, about 45 minutes.
• 8 Preheat your oven to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or
  until golden brown on the top. Remove from the oven when done and allow to cool
  in the pan for 5 minutes before transferring to a wire cooling rack to cool.

Nutrition Info