oat and honey dinner rolls

• porcijos: MAKES 10 ROLLS
• bendras laikas: Requires 2½ hours proofi

Ingredientai

1/2 cup (50g) rolled oats, plus more for sprinkling

1/2 cup (120g) whole milk

1/2 cup (120g) warm water

1-1/4 teaspoons (4g) active dry yeast

1/2 cup (120g) sour cream, at room temperature

3 tablespoons (63g) honey

1 tablespoon (9g) kosher salt

2 large eggs, at room temperature

2-1/4 cups (304g) bread flour, plus more for rolling

4 tablespoons (56g) unsalted butter, at room temperature

Flaky salt, for sprinkling

Nurodymai

In a spice grinder or high-powered blender, pulse the oats until they are about half their original size.

In a small saucepan, combine the oats, milk, and 6 tablespoons (90g) of the water and bring to a boil while stirring over medium heat. Reduce the heat to medium-low and cook the porridge to a very thick but still pliable consistency, 5 to 7 minutes. Use a silicone spatula to scrape the porridge into the bowl of a stand mixer and refrigerate until cool.

Meanwhile, bloom the yeast in a small bowl with the remaining 2 tablespoons (30g) warm water. Let sit until the mixture is foamy, about 5 minutes.

Once the porridge is cool, add the sour cream, honey, kosher salt, 1 egg, and the flour to the bowl. Scrape in the yeast mixture, snap on the dough hook, and mix until a shaggy dough forms. Cut 2 tablespoons of the butter into 4 pieces and add them one at a time, allowing each piece to incorporate into the dough before adding the next. Increase the speed to medium and mix until the dough is evenly combined and begins to clump around the dough hook. Continue mixing for another 5 to 7 minutes, until the dough starts to strengthen– it will look as smooth as a dough with Some oats in it can look and appear "webby" as it pulls away from itself. In the end, the dough will remain very soft and sticky and won't completely pull away from the sides of the bowl. This is fine.

Lightly grease a large bowl with about ½ tablespoon of the butter. Use a dough scraper or silicone spatula to Scrape the dough into the bowl and cover tightly with a lid or plastic wrap. Set the bowl in a warm spot until the dough doubles in size, about 1-1/2 hours.

Meanwhile, generously coat an 8- or 9-inch round cake pan with the remaining 1-1/2 tablespoons butter.

Uncover the dough and gently scrape it out onto a lightly floured work surface. Using flour as needed to keep the dough from sticking to the work surface and rolling pin, pat and then gently roll the dough into a round. (But avoid using too much flour, it'll prevent the friction needed to create a smooth ball.) Cut the dough into 10 equal pieces.

Take a piece of dough and tuck its corners together to form a rough ball or teardrop shape. Set the ball, seam- side down, on the work surface. Loosely cup your hand around the dough, then use a rapid circular motion to drag it across the surface. The friction between the dough and the countertop will create surface tension on the outside of the dough and result in a tight, even ball. Continue rolling the ball on the countertop until the skin is smooth and nearly no seam remains, then place it, seam-side down, into the prepared pan. Repeat with the remaining pieces of dough. Cover the pan with plastic Wrap and set in a warm spot until the rolls are soft, puffy, and nearly doubled in size, about 1 hour.

To bake, adjust an oven rack to the center position and preheat to 400°F.

In a small bowl, whisk the remaining egg. Gently and generously brush the tops of the buns with the egg, then sprinkle with flaky salt and oats.

Bake the rolls until the tops are deep golden brown, 20 to 25 minutes.

Remove the pan from the oven and let the buns cool for 5 minutes. Gently slide a thin flexible metal spatula around the sides of the pan to lo0sen the rolls, then underneath to loosen the bottom. Slide the entire grid of rolls out and onto a wire rack. Serve warm or let cool.

After cooling, store in an airtight Container at room temperature for up to 3 days. Toast gently to refresh.

Pastabos

Rolls can be formed and arranged in the pan 1 day ahead. Cover and refrigerate, then let them rise at room temperature betore baking (this can take up to 3 hours).

This recipe doubles beautifully- simply bloom 7 grams of yeast in 2 tablespocons of lukewarm water and double all the remaining ingredients. Divide the dough into 24 equal pieces and bake in a 9 x 13-inch metal pan.

Source: good things, by samin nosrat