Oat Rolls (Bread Machine)
These oat rolls are absolutely delicious and are easy to make, especially with a bread machine. Just pop all of the ingredients into the bread machine, and let it do most of the work!
Servings: 12 Rolls
- 1 large egg
- 1 cup filtered water or enough water to measure 10 ounces with the egg (See Tips 1 and 2)
- 1 1/2 Tablespoons (0.75 ounces) unsalted butter, softened
- 1 teaspoon Kosher salt
- 1/4 cup (1.88 ounces) light brown sugar, packed
- 1 cup (3.5 ounces) old-fashioned oats
- 2 cups plus 3 Tablespoons (11 ounces) bread flour
- 1 1/2 teaspoons instant or bread machine yeast
Place ingredients in the pan of a bread machine in the order listed. Select the dough cycle; press start.
When the dough cycle finishes, turn the dough onto a floured surface. Scale the dough into 2.66-ounce balls. Place on a baking sheet lined with parchment paper. Flatten with floured hand. Allow to rise until doubled in size, about one hour and 30 minutes. (See Tips 3 and 4)
Preheat oven to 375° F. Just before placing the rolls in the oven, spritz with warm water. Bake the rolls for 15 minutes, or until golden brown. Remove from oven and let stand until cool. Yield: 12 oat rolls. (See Tip 5)
- Always use filtered water when making bread. The reason is that the chlorine in tap water can inhibit the growth or yeast or kill the yeast.
- In terms of the liquid, I place the bread machine pan on my scale, zero the scale and add the egg. Then I add enough water to reach the desired combined weight. The reason for doing this is that different eggs weigh different amounts.
- I weigh the finished dough and divide that by the number of rolls that I want. In this case, the dough weighed 27.12 ounces. Since I wanted 12 roll, each of the pieces of dough needed to weigh 2.26 ounces.
- I turn my electric oven on for exactly 1 minute and 45 seconds, and place the rolls in the warm oven to rise. It doesn't matter what temperature you set your oven for. All you're doing here is to produce a perfect environment for the rolls to rise.
- When I'm making bread, I always weigh the ingredients. You'd be surprised at how much variability there is in the egg, the brown sugar, and the bread flour. If you don't have a kitchen scale do yourself a favor and purchase one. This is the one that I use. They're not expensive, and will totally change the way that you bake!
Calories: 140kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 203mg | Potassium: 70mg | Fiber: 1g | Sugar: 4g | Vitamin A: 65IU | Calcium: 12mg | Iron: 0.6mg