Whole Wheat Honey Oatmeal Rolls

It’s a weekend morning and the coffee is brewing.  You’ve got plenty of reading material and there’s a relaxing quiet that surrounds the morning sunlight.  There’s also an incredibly intoxicating aroma wafting from the oven.  It’s freshly baked rolls and it’s enough to bring anyone out of their slumber to join you at the table. 

For something different and a bit more on the wholesome end of the spectrum for your brunch table, consider these rolls fresh from the oven.   They have a good ratio of whole wheat flour, some oatmeal and they’re just slightly sweetened with honey and a touch of molasses. Serve them with butter and honey or your favorite jam or fruit compote to add another element of bliss to your weekend.

On another note, I’m going to include metric weights in my recipes going forward for those who use scales and for my overseas readers.  I hope you find this useful.

Bench notes:

- I use old-fashioned oats rather than “quick” oats in this recipe.

- Ideal rise temperature for yeast dough is between 80° F - 90° F.

- This dough doesn’t exactly double in size during the first rise, so use the finger test to determine if it’s ready for the next process.  Just press your index finger about 1 1/2 " into the dough.  If the indentation stays, the dough has completed the first rise.

- After the first rise, the dough is “punched down” to release the carbon dioxide and even out the temperature.  But rather than punching, gently press the air out with your fingers. 

- To form a roll, take the portion of dough and tuck the ends under the smooth side.  Place seam side down in the pan.

- Whole wheat flour contains bran, which inhibits elasticity of the dough, so I like to mix it with a good portion of all-purpose flour to produce a lighter pastry.

Whole Wheat Honey Oatmeal Rolls

Makes 12 rolls

1 pkg (1/4 oz; 7 g) active dry yeast

1/4 cup (2 oz; 57 g) lukewarm water

2 oz (4 tablespoons; 57 g) butter

1 cup (8 oz; 227 g) buttermilk

1/4 cup + 2 tablespoons (3 oz; 85 g) honey

2 tablespoons (1 1/8 oz; 32 g) molasses

1 1/2 teaspoons salt

1 teaspoon cinnamon                                                                   

1 large egg @ room temperature

3/4 cup (2 1/4 oz; 66 g) old-fashioned oats

1 1/4 cups (6 1/4 oz; 177 g) whole wheat flour                         

1 1/2 cups + 3 T (8 1/2 oz; 240 g) all-purpose flour                 

1 oz (2 tablespoons; 28 g) butter

2 teaspoons (10 g) honey

2 tablespoons (10g) oats

Sprinkle yeast into lukewarm water, whisk and let it sit for 5 minutes.

Melt the butter and whisk in the buttermilk, honey, molasses, salt, cinnamon and the egg.  Whisk in the yeast mixture.  Using a fork, stir in the oats.  Add the whole wheat flour and stir to combine.  Add 1 1/2 cups of all-purpose flour.  Keep adding flour 1 tablespoon at a time until the dough is no longer sticky.   Place the dough on the work surface and knead until smooth and elastic, about 5 – 8 minutes.

Smooth the dough into a round ball and place it in a bowl lightly greased with oil.  Cover with plastic wrap and place in a warm, draft-free area for 1 – 1 1/2 hours.  To test if it’s ready, press your finger about 1 1/2" into the dough.  If it holds the indentation, it's ready.

Grease a 9” x 3” cake pan.  Gently press down the dough and place it on a work surface.  Using a bench scraper or a knife, divide the dough into 12 equal pieces.  Take each piece and form a ball.  Place 9 rolls around the perimeter of the pan and 3 rolls in the center.  Set in a warm place to rise for 45 minutes.

When ready to bake, preheat the oven to 350° F. 

Melt 1 oz of butter with 2 teaspoons of honey.  Brush half of it over the tops of the rolls and sprinkle with 2 tablespoons of oats.  Place in the middle rack of the oven and bake until rolls are golden brown, about 25 - 28 minutes.  Remove from the pan and brush generously with remaining melted butter and honey mixture.  Cool on a rack.