When travelling to the US I always notice that these oatmeal rolls were quite commonly served during dinner. I did try to find their origin but it’s not super clear, I would assume it come from some Quaker states in the 1800 or something.
In any case, those rolls are very easy to do and get eaten really fast 😉
- ~750g all-purpose unbleached flour
- 105g quick oat flakes
- 43g butter
- 8g active dry yeast
- 65g brown sugar
- 1tsp salt
- 45g warm water (110F)
- 2cup of water
- In a pot, bring the 2 cups of water to a boil then add the butter and quick oat. Stir and cook for a minute then remove from heat and let it cool.
- In a stand mixer bowl, bloom the yeast with the warm water for 5 minutes. Add ~3 cups of flour, brown sugar, salt and oats. Knead for a minute or two so everything combines and add another cup of flour. Knead another 2 minutes and touch the dough, what you are looking for is a slightly sticky texture that is smooth. Add additional flour until you get that texture.
- Lightly oil a bowl and put the dough in it, cover and let it rise until doubled ( ~1hour).
- Punch the dough down ( yes do that exactly, this releases the gas in the dough) and let it relax for 15 minutes. It’s now time to shape the bread, you can make 16-24 pieces of bread depending on what size you desire. Grease a baking tray with olive oil and put the dough pieces on it.
- If you want individual bread, allow some space between the dough. If you want a big bread with “tear apart” pieces, place them closer to each other. Let the dough rise for 40 minutes.
- Bake at 350F for about 20-25 minutes or until the top gets coloured. Take them out of the oven and place them on a cooling rack for ~30 minutes as the steam inside still cooks them.