Ingredients

The following ingredients have 12 Servings
  • 1 large egg
  • 1 cup filtered water (or enough water to measure 10 ounces with the egg (See Tips 1 and 2))
  • 1 1/2 Tablespoons (0.75 ounces) unsalted butter, softened
  • 1 teaspoon Kosher salt
  • 1/4 cup (1.88 ounces) light brown sugar, packed
  • 1 cup (3.5 ounces) old-fashioned oats
  • 2 cups plus 3 Tablespoons (11 ounces) bread flour
  • 1 1/2 teaspoons instant or bread machine yeast

Instruction

  • Place ingredients in the pan of a bread machine in the order listed. Select the dough cycle; press start.
  • When the dough cycle finishes, turn the dough onto a floured surface. Scale the dough into 2.66-ounce balls. Place on a baking sheet lined with parchment paper. Flatten with floured hand. Allow to rise until doubled in size, about one hour and 30 minutes. (See Tips 3 and 4)
  • Preheat oven to 375° F. Just before placing the rolls in the oven, spritz with warm water. Bake the rolls for 15 minutes, or until golden brown. Remove from oven and let stand until cool. Yield: 12 oat rolls. (See Tip 5)