If I had to choose between bread and chocolate, I’d pick bread. It’s my carb of choice and when I don’t have fresh bread in the pantry, all is not right in the world. Though I often buy bread as a timesaver, there’s truly nothing better than fresh baked. These are the rolls I can’t stop eating, even if I tried.
The golden and pillowy buns are wonderful topped with peanut butter and honey (and life changing when devoured warm with Nutella!). No matter what topping you choose, you can’t go wrong.
Adapted from King Arthur Flour
3 cups bread flour
1 cup rolled oats
1 1/2 tsp salt
1 package Red Star PLATINUM Yeast
1 1/4 cups low-fat milk
3 Tbsp honey
2 Tbsp unsalted butter, softened
1 Tbsp unsalted butter
1 Tbsp honey
1/4 cup rolled oats
Combine bread flour, oats, salt and yeast in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, honey, and butter to flour mixture and mix until combined.
Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth. The dough is ready when it pulls away from bottom of the mixer bowl (if the dough sticks to the bowl, add a teaspoon or two of flour while kneading). Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour).
To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, punch dough down and turn out onto a silicone mat or lightly floured board; let rest 5 minutes. Spray two round baking dishes with nonstick spray. Divide dough into 2 equal-sized portions, and form each portion into a round ball with lightly floured hands. Cut each portion of dough into 8 pieces, for a total of 16 pieces.
Roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place each roll seam-side down in prepared pans (8 rolls per pan), spacing rolls 1 inch apart. Cover with plastic and let rise in a warm place until doubled in size, about 35 minutes. In the last 10 minutes of rising, preheat oven to 350°F.
Combine butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Brush glaze over rolls; sprinkle with oats. Bake for 16 minutes, until golden and an instant-read thermometer inserted in the center bun registers 190°F. Cool in pans on wire rack for 5 minutes; turn out of pans to cool completely. Store leftovers in an airtight container at room temperature up to 2 days or freeze up to 3 months.
Yield – 16 rolls
Calories – 150 (per roll)
Carbs – 26