Name: Toasted Oatmeal Rolls
Yield: Makes 1 dozen rolls
Ingredients: 66 grams (¼ c + 1 tsp) water at about 60°F (15°C); 100 grams (¼ c + 2 tbsp) oatmeal, prepared from the toasted oats; 50 grams (½ c) toasted oat flour, prepared from the toasted oats; 33 grams (2 tbsp + 2 tsp) light brown sugar; 9 grams (1½ tsp) fine sea salt; 0.8 gram (¼ tsp) instant yeast; 280 grams (2 c) white flour, plus additional as needed for working with the dough; 112 grams (¼ c + 3½ tbsp) cold heavy cream; 200 grams (¾ c + 2 tsp) cold whole milk; 65 grams (½ c + 2½ tbsp) toasted oats; 165 grams (¼ c + 3 tbsp) steel-cut oats; Dusting Mixture, for the linen liner and shaped rolls; 33 grams (3 tbsp + 2 tsp) white flour; 0.1 gram (small pinch) instant yeast

Preparation info

Makes
1 dozen
rolls

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

These rolls are even oatier than the Toasted Oat Bread. Basically, I deconstructed a bowl of oatmeal right down to the brown sugar, cream, and butter that I love on my warm porridge on a cold winter’s day. The secret is toasting steel-cut oats and then using them in both the starter and the dough. For the starter, they’re made into oatmeal. They’re added to the dough in two forms: ground into a toasted oat flour, and also whole, to provide a little crunch.