We can’t think of a better way to complement a family dinner, than with fresh baked bread – hot from the oven. Thanks to the oat porridge, these perfectly portioned dinner rolls stay soft and moist. Whipped honey-cinnamon butter adds the perfect touch of sweetness. James Beard Award winner Greg Wade shows us how in the video below!
1 hour preparation + 12 hour proof + 2-3 hour additional proof
12 dinner rolls (50g each) + whipped honey butter
In a small bowl, combine the flour, water and yeast. Mix by hand until completely combined, about 2 minutes. Cover and ferment for 12 hours at room temperature.
First, combine the rolled oats, salt and water in a small pot and mix with a wooden spoon until thoroughly combined. Cook on medium-low heat and stir often to prevent scorching. Bring the mixture up to a boil, then reduce to a simmer and cook until very thick (about 3–4 minutes). Once thick, pour it out into a tray or bowl and allow to cool to room temperature.
In the bowl of your mixer, fitted with the roller and scraper (or KA dough hook), combine the preferment, porridge, and remaining Dinner Roll Dough ingredients. Mix on low speed until all are incorporated and homogenous (about 4 minutes). You may need to scrape down the sides of the bowl to ensure no dry pockets of flour remain. Once incorporated, turn the mixer up to medium-high and mix until a smooth, shiny dough forms and pulls away from the sides of the bowl (about 10–12 minutes).
Cover the dough and let rest at room temperature for 1 hour.
Lightly flour your worksurface. Remove the dough from the bowl, and place on your floured surface. Portion the dough to 50g each; you should get 12 portions. Round each dough piece by hand, then place in the Challenger Bread Pan, lined with parchment and coated in pan spray. Cover with the lid of the pan and proof for 1–2 hours in a warm area or until doubled in size; the dough should be light and airy.
In the bowl of your stand mixer, fitted with the roller and scraper (or KA paddle), combine all of the ingredients for the butter. Mix on slow until they are homogenous, then turn the mixer up to high and whip for another 3–4 minutes until light and fluffy. Remove from the bowl and into a serving vessel.
Combine the egg and egg yolk in a small bowl and blend well with an immersion blender or a whisk, whichever you prefer. Preheat an oven to 375°F (190°C). When the bread is ready to bake, brush the tops of the rolls with the egg wash. Bake for 30 minutes or until desired color is achieved. It should be deep golden brown and delicious.
Allow to cool slightly before serving with the whipped honey-cinnamon butter on the side.
Approximately 7 hours plus overnight proof and 1 hour for baking
Approximately one 1 1⁄2 pound loaf (750g)
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
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