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!

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Focaccia