Homemade bread is my thing. I love baking bread and experimenting with new bread recipes and this one is definitely a winner. I found this recipe on Tessa’s blog called Handle the Heat (linked) and I knew I had to try it, with a few of my own little tweaks, of course.
At first I thought I would need to make a special trip to the Springs Store to find some oat flour. Then I remembered seeing Ree Drummond’s recipe for Oat Scones and thought I remembered her making oat flour in her food processor, which was exactly right! So make your own oat flour by grinding up oats – I made a batch with Old Fashioned oats and a batch with Quick oats and they are both excellent! You’ll truly be getting in touch with your inner pioneer woman. Or maybe feel a little like the Little Red Hen, grinding your oats into flour. Anyhow, these rolls are super fab, especially when they accompany a big ole pot o’ beans or soup. They are hearty without being heavy and they just rock flavored and whipped butters unlike any other bread I’ve ever eaten.
Speaking of my inner pioneer woman, I could barely resist this little cutie pie at the antique shop on Friday. Oh sweet heaven, I want this stove.
In my imaginary bistro and bake shop, I would serve these with every salad and soup with piped seasonal whipped butters. They are so awesome and photogenic!
Now for the process! First, grind up the oats in the blender or food processor. Grind until there are some larger pieces of oats left. Next, warm, on low heat, a mixture of butter, milk and water in a large saucepan.
Add the honey.
In the mixer bowl, put the white wheat flour, the oats, HALF of the high gluten bread flour, the salt and the instant yeast. Allow the milk mixture to cool till it’s just warm, then add it to the flour mixture. Mix using the beater blade first, then switch to the dough hook when the dough starts to sheet. Add the high gluten bread flour a shake at a time, until the dough begins to thicken. At this point, stop the mixer and scrape underneath because the heavier flours tend to stick to the bottom of the bowl a lot more than lighter flours. Continue kneading and adding the bread flour until the dough is a manageable consistency, a little sticky is better and will make a softer, less dry roll, but you will need extra flour for your hands when you’re forming the rolls.
Knead for about 5 – 7 minutes, then scrape the dough out of the bowl into a large EVOO coated bowl. Cover and let rise for about an hour. Preheat the oven to 400 degrees F and spray a 13 x 9 pan. Shape the rolls, medium size, and let rise again for 30 minutes. Paint the tops with egg white and water mixture, then sprinkle with oats.
Bake for 18 – 20 minutes, until golden brown. Cool in the pan for about 15 minutes, then remove to a wire rack to finish cooling. They take a long while to cool.
While the rolls are cooling, whip some softened butter. Add cinnamon, a dash of nutmeg and then drizzle in honey or pure maple syrup to sweeten. Slather the fresh rolls with the flavored butter as soon as they’re cool enough to touch.
Serve with soup. Bring on the cold weather; we’re not afraid.
Grinding your own oats to make the oat flour will help you get in touch with your inner pioneer woman. Move over, Ree Drummond, I'll be building wood fires and using a antique cookstove next. Plan on making some flavored whipped butters to slather on these rolls when they are still warm. You will not be able to believe how delicious they are!
Grind the oats into oat flour using a blender or food processor. Some larger pieces of oat are fine.
Combine the water, milk and butter on low heat. Once the butter is melted, add the honey.
In a mixer bowl, place the white wheat flour, the oat flour and half of the bread flour, the yeast and the salt. Allow the wet ingredients to cool until just warm, then add the wet mixture to the dry mixture. Turn on the mixer with the blade in place. Mix until the dough begins to sheet, then switch to the dough hook.
Continue adding the bread flour until the dough reaches a manageable consistency. It will be sticky. Scrape the dough into a large, greased bowl. Flip the dough to grease both the top and the bottom. Cover and allow to rise for one hour or until doubled in size.
Preheat the oven to 400 degrees F. Get some extra flour for your hands and shape the dough into rolls. Allow the shaped rolls to rise again for 30 minutes. Paint the tops with the egg wash (one egg white mixed with 1 Tbsp of water), then sprinkle with oats.
Bake for 18 - 20 minutes. Remove from the oven when the rolls are golden brown. Allow to cool in the pan for 15 minutes. Continue cooling on a wire rack for about an hour (maybe longer).
While the rolls are cooling, make the whipped flavored butter and slather all over a split bun.