Oat Wheat Milk Bread Rolls
Tangzhong:
1/2 cup whole milk
1/2 cup water
1/3 cup flour (50/50 wheat/white bread flour)
Dough:
1 1/2 cups Wheat Flour
1 cup bread flour
1/4 cup sugar
2 t yeast
1 lightly beaten egg
1 1/2 cups warm water
1/8 cup malted milk powder
1 1/2 cups rolled oats
1/2 cup (more or less depending on type of flour used - wheat requires more hydration)
2-4 T softened butter
10 g salt
Tangzhong:
Whisk the flour into the water and milk over medium heat until the mixture is thick enough to coat the back of a wooden spoon. It will have a pudding-like consistency.
Set aside cover and cool while you prepare the dough ingredients.
Dough:
Combine the yeast, warm water, and sugar in a small mixing bowl. Allow it to activate for 10 minutes or so until the mixture becomes bubbly and frothy on the surface.
Once the yeast is activated, add the milk powder (if using), the tangzhong starter, egg, oats and flour.
Mix the dough on low speed for 3 minutes and then rest the dough for 20 minutes.
Next, alternately, add the butter (cut into small pieces) and milk, mixing for about 20 seconds.
Once all the butter is incorporated into the dough, turn up the speed to 4 - 5 (medium speed) and knead for 5 - 7 minutes. Scrape the bowl once or twice while kneading.
The dough will pull away from the sides of the bowl when ready.
Place the dough in a lightly oiled bowl, cover and let rise until doubled in size.
Turn the dough onto a lightly floured surface and start dividing into equal sized pieces (I prefer 55-60g). Create a ball with each piece by pulling each corner to the center, flip the dough over and work the dough in a circle creating enough tension to achieve a smooth finish.
Place seam side down into buttered cast iron pan (or any dish you prefer). Refer to picture above for placement. Top with oats.
Allow to rise 30 minutes or so until doubled in size.
Bake at 350° for 25 minutes.
Top with butter and flaked sea salt.
Enjoy!
