Oat Honey Rolls

Used my basic 1-2-3 Quick Bread as the base of this very successful experiment adding in a tablespoon of honey, increasing the water to 2 cups, and adding in Old Fashioned Oats.

EQUIPMENT: Two mixing bowls, one fork, one spatula, one pan for flour, one baking sheet, sieve, and parchment paper

BOWL ONE: 

Mix and set aside

3 cups bread flour

2 TSP Active Dry Yeast

1 TSP Salt

BOWL TWO (which will be covered in saran wrap so select the best size for the dough to rise in)

1+1/2 CUP Hottest Tap Water

1 TBSP Honey

Drizzle honey into the water, stirring to dissolve

Add Bowl One dry ingredients to Bowl Two

Stir well with a fork, then add an additional 1/2 CUP hottest tap water to finish mixing until nearly all the dry ingredients are absorbed.

Stir in 1/2 CUP Old Fashioned Oats and mix in.

This will leave a very wet sticky dough.

Cover with saran wrap and let rise one hour. The honey feeds the dough which is already quickly activated by the hot water trapped under the saran wrap. Do not exceed the hour of rise time.

DOUGH PREP

Prepare surface. I use a large pizza pan for easy clean up. Flour the surface of the pan. Then add 1/4 cup of Old Fashioned Oats.

Measure out an additional 1/4 CUP of Old Fashioned Oats and set aside.

Turn out the dough onto the prepared surface using a spatula to scrape the bowl clean. 

Using the spatula, lift the dough from under each side and fold into the center. It is a wet dough with little form so lifting the dough is easy with a wide spatula. This keeps your hands from getting too much dough stuck to them. When the dough appears well floured flip the dough ball over and pour the remaining 1/4 CUP Old Fashioned Oats across the top of the dough.

Shape the dough into a ball. This is a loose, quick process and the shaping is not important except to allow you to more easily divide the dough.

When the dough is in a ball, divide until you have eight relatively equal sections. This recipe makes eights oat honey rolls.

Shape each piece into rolls. I use a method which stretched the dough as it shapes. Tuck the dough under itself repeatedly, turning it in your hand as you tuck. Then pinch together at the bottom until the top appears nicely rounded. If the dough is sticky, roll it in the flour oats mix as you roll. It's a good way to incorporate more of the oats inside the roll. 

Place each roll on a parchment paper lined baking sheet, spaced apart. Brush with melted margarine or butter. You'll have some leftover flour and oats. I used a sieve to remove the flour from the oats. After the rolls had been brushed with margarine, I sprinkled those oats across the tops of the rolls.

Preheat oven to 450F. Allow to rise 30 minutes.

Bake 16 minutes at 450F.