Honey-Oatmeal Rolls

Adapted From King Arthur Web and Tutti Dolic sites

Honey-Oatmeal Rolls

3 cups bread flour

1 cup rolled oats

1 1/2 tsp salt

2 ¼ teaspoons Yeast

1 1/4 cups low-fat milk (or 1 ¼ instant milk)

3 Tbsp honey

2 Tbsp unsalted butter, softened

Topping

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.