I must tell you, I almost gave up and wanted to publish Christmas cookie recipe today. I wanted to blame the Christmas station launch for it. But at the very last minute I decided I will tell you about this a little bit complicated recipe for bread rolls. For their excuse I can say they were the first bread rolls that impressed me. I usually end up with heavy as a rock like rolls. These were so fluffy and light, you can see them here. This time they end up heavier, but still not a rocky type. I’m sure I will test them a few more times to see what results will I get the next time. They taste delicious with smoked salmon or mackerel. And now I will just pop everyday bread into the oven.
Bread rolls with oats
Orginally from J. Hamlemana “Bread”
- 313g lukewarm water
- 83g rolled oats
- 375g strong bread flour
- 125g wholemeal flour
- 50g milk
- 33g honey
- 33g vegetable oil
- 11g salt
- 1 1/2 tsp quick yeast
- a handful of rolled oat for sprinkling over the top
Pour water over rolled oats and leave it to soak for 20 minutes. The oats should be soft enough so you could crush them between your fingers
Add all remaining ingredients and knead the dough (the dough should be relatively soft).
Place the dough into a bowl and cover with cling film for 45 minutes. Then place it into a fridge for a night or at least 8 hours.
If possible you can you may punch the dough a few times in first few hours to deflate it, then return it back to fridge.
Next day take the dough from the fridge and leave it to come to room temperature (around 1-2 hours).
Divide the dough into 12 equal pieces (around 86g).
Shape into ball shape. Dunk the top of the roll (the one without seam) into water and then into the rolled oats and place it on the baking pan and leave it to rise for 1 1/2 – 2 hours somewhere warm (I leave it in the oven with just the light turned on)
Bake in the preheated oven to 240ºC/220ºC fan for 15 minutes, then lower the temperature to 220ºC/200ºC fan and bake for another 10-15 minutes until golden.