Honey Whole Wheat Rolls with Oats
Submitted by happyzhangbo
Soft whole wheat rolls with potato flakes for pillowy texture, brushed with egg wash and topped with crunchy rolled oats. Honey-touched dough makes 16 pull-apart rolls.
YIELD
16 servingsPREP
10 minCOOK
30 minREADY
3½ hrsThese whole wheat rolls get their impossibly soft, tender texture from a secret ingredient: instant potato flakes that keep them fluffy for days.
Honey adds just a whisper of sweetness while olive oil enriches the dough and helps it stay moist.
The real showstopper is that oat-studded top, where an egg wash glaze gives the rolls bakery-quality shine and rolled oats bake into crunchy little pockets of nutty texture.
Arranged in a pan so they rise and bake touching each other, these rolls pull apart into individual servings with those irresistibly soft sides.
Chef Tips
- Cool milk mixture to exact temperature (120-130°F) for optimal yeast activation
- Potato flakes absorb moisture and keep rolls tender longer than all-flour versions
- Knead for full 8 minutes to develop gluten for light, airy structure
- Space rolls 1 inch apart so they touch as they rise but don’t overcrowd
- Brush egg wash gently to avoid deflating risen dough
Variations
- Mix in 2 tablespoons fresh rosemary or thyme for savory herb rolls
- Add ½ cup grated cheddar cheese to dough for cheesy dinner rolls
- Swap oat topping for sesame seeds, poppy seeds, or everything bagel seasoning
Ingredients
Directions
Bring ¾ cup water and ¾ cup milk to simmer in small saucepan. Remove from heat. Add butter and olive oil; stir until butter is melted.
Attach instant-read thermometer to inside of pan, let milk cool until thermometer registers 120°F to 130°F.
Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl, whisk to blend.
Add warm milk mixture. Stir to blend, mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky).
Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes.
Place dough in oiled bowl. turn to coat. Cover bowl with plastic wrap or kitchen towel.
Let rise in warm draft-free area until doubled in volume, about 1 to 1½ hours.
Coat a 13×9×2-inch metal baking pan or small baking sheet with cooking spray.
Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces.
Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 1 inch apart (rolls will not fill pan).
Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
Position rack in center of oven and preheat to 350°F.
Gently brush rolls with egg-wash glaze, then sprinkle generously with oats. Bake rolls until light golden brown, 25 to 30 minutes.
Let rolls cool in pan a few minutes, then pull rolls apart and cool on rack for about 10 minutes.
MAKE AHEAD:
Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature.
Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
Comments
Fix it: 34 c Milk!
Thanks for your comment. Just fixed it, and it should be 3/4 cup milk.