Oatmeal Honey Sandwich Rolls
1¼ cups boiling water
½ cup old-fashioned rolled oats
¼ cup honey
2 tbsp butter
1 tbsp dry active yeast
1½ tsp salt
½ tsp cinnamon
¾ cup whole wheat flour
2 cups all-purpose flour
In a medium-sized mixing bowl, combine water, oats, honey and butter. Allow to soak until the temperature reaches 115℉. Stir in yeast and let it sit for 7 minutes. It should “bloom” or form a foam on top.
Mix flours, salt and cinnamon in the bowl of a stand mixer. Add oatmeal mixture. Using a dough hook attachment, mix on medium speed for 5-7 minutes or until the dough clears the side of the bowl and forms a dough. Alternately, the dough can be mixed and kneaded by hand for about 10 minutes.
Turn dough into a lightly greased bowl and cover with a towel or plastic wrap. Allow to rise for 1 hour or until doubled in size.
Preheat oven to 350℉
Turn dough onto a greased surface and separate into 8 pieces. Shape into 8 rolls and place on a baking sheet. Cover with lightly greased plastic wrap or waxed paper and allow to rise for approximately 30 minutes. To tell if bread is proofed enough to bake, press your finger gently to the dough. If indent remains momentarily, then it’s ready. If indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
Bake rolls for about 20 minutes or until golden brown and registers an internal temperature of 190℉.
Allow to cool completely before slicing or storing.
8 servings, 210 calories per serving
Hack: Sandwich rolls can be refrigerated for up to 5 days or frozen for up to 3 months to preserve freshness. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.