Umami Recipes
Umami Recipes

Baking - Savory

Oatmeal Dinner Rolls

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servings

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total time

Ingredients

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Directions

.⁠grind 50g of oatmeal in to fine powder with spice grinder/food processor

2.⁠mix the oatmeal with 40g sugar and 5g salt, and 125ml of milk in a pan (i use plain almond milk for extra nuttiness)

3.⁠cook the mixture into a thick paste with low heat, stir constantly with spatula, don't let it stick to the pan. (this modified from the tangzhong aka yudane method, oat has a special protein that absorb even more water than wheat starch, I learned this from ATK)

4.⁠add 125ml of milk to cool it down and mix

5.⁠make sure it's cooled enough, and add 5g of yeast. and 200g AP flour (i would really like to try bread flour if i can find them)

6.⁠mix until no lumps of flour

7.⁠cover and let it sit for an hour (this is for autolyse, it will make the dough easier to work with and save you some kneading time, probably developing some flavor too)

8.⁠knead until the surface is shiny smooth (it won't be as smooth as normal bread dough because of the oat particles, but it should look like a balloon if you wrap it into a ball, the surface should not tear)

9.⁠add 30g soften/melted butter and incorporate into the dough (do not add butter before the kneading, it makes it ten times harder to knead, i've made this mistake too many times)

10.⁠cover and put in a fridge overnight (this solidifies the butter and tightens the starch and make the dough dryer to touch. Paul Hollywood claims this develops more flavour than proofing in room temps, who knows. The gluten also seems to develop a more homogenous structure from some little experiments i've done.)

11.⁠divide into 9 portions (should be roughly 59g each), keep your hand dusted with flour, the dough is sticky. Keep wrapping the dough into itself to form a ball, i do this until i can feel some tension on the surface of the ball.

12.⁠proof for 3 hours, yes 3, at least it worked for me, maybe 2 and a half.

13.⁠put a bowl of water in the oven and preheat it to 350F

14.⁠melt 15g of butter, mix with one egg yolk, and brush on top of the doughs

15.⁠bake for 25 minutes

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servings

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total time