These oatmeal rolls are made in one pan yet pre-cut and ready to pull apart. You can skip the cheese and herbs so they could be used in a sweet lunch treat; like peanut butter and jelly.
Ingredients
2 cups water
1 cup rolled oats
3 tbsp butter
3-4 1/2 cups flour, all-purpose DIVIDED
1/4 cup sugar
2 tsp salt
4 tsp instant yeast or 2 packets dry yeast
1 egg, large
Spray for pan
3 tbsp butter, optional
2 tbsp dried Italian herb mix, optional
3-4 tbsp Parmesan cheese, grated, optional
Instructions
Bring water to a boil and place in a small bowl. Then stir in rolled oats and butter and set aside. You want it to cool 120F (instant yeast) or 110F (regular yeast).
In your heavy-duty mixer bowl place: 1 1/2 cups flour, sugar, salt, and yeast. Stir together.
Mix egg with oats mixture and add to bowl.
Using the paddle blend on low speed til blended. Then turn up to medium and beat 3 mins.
By hand add 1 3/4 - 2 1/2 flour. Remember: often you won’t need the entire amount. Start with the minimum. Then move up. You want a stiff dough.
Now you will place dough on a lightly floured surface and knead in 1/2-3/4 cup flour. Knead about 5 mins. Set a timer. It should be smooth and elastic. Use the squeeze method. Shape the dough into a ball and place in a greased bowl. Let rest a few mins while you prepare the pan.
Grease a 9x13 pan. Lay the mass in the middle and push down into the corners. Remove the air that formed.
Using a sharp knife cut lines (they are your perforations) don’t slice. Just poke the knife tip in horizontally. I would describe it as hopping through the dough.
Now cover and let rise in a draft-free place. With instant yeast it will rise in about 20 mins. Regular yeast used: 40 mins. (That said, your environment determines rise time.)
Turn on oven to 375F. While it heats up you should re-cut your perforations. Don’t pull it through. You aren’t slicing it. Bake about 20-25 mins until golden brown. I melt a bit of butter on top after removing from oven. You can put on prior to baking if desired.
Don’t forget to tip them out onto a rack. You don’t want soggy buns. Lol!
Notes: Old-fashioned-style oats will give you firmer texture. I do those.
Regular Dry activated 2- pkgs of (2 1/4 tsp per pkg)
Optional addition: using herbs and Parmesan gives the bun a wonderful savory flavor, however, it doesn't work well for a peanut butter and jelly as my kids desire so normally I omit those. If you choose to use. Mix butter, herbs, and cheese; place on buns about 15 mins of baking then sprinkle the mixture on top and continue baking.
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