There’s few things in this world like freshly baked bread right out of the oven. I’ve been getting more and more into baking bread these days, especially having a sourdough starter hanging out in the fridge. Every Sunday morning when I “feed it”, I feel terrible throwing away half of it – I’ll try to pawn it off on friends, but I’ve pretty much run out of takers at this point, so I’ve resolved to baking something with it on Sunday.
These sourdough oatmeal rolls were one of those resolutions. They are a delicious savory dinner roll. Chewy and tender, with a hint of sweetness from honey, and plenty of texture from the addition of oatmeal in the bread – as well as sprinkled on the top of the rolls before baking.
It makes two pans of rolls, which was enough to us to enjoy with dinner on Sunday night – and a batch to stick in the freezer to enjoy on an evening soon. I love having fresh bread just waiting in the freezer. Plus, one less trip to the store with a toddler in tow is always a good thing! This is one we’ll be making again and again for sure, as I just loved the flavor and texture. Actually, I’m thinking a batch of our favorite ham & cheese sliders might be in order for lunch next weekend on these bad boys!
Sourdough Oatmeal Rolls
1/2 cup warm water
1 Tbsp honey
2 tsp active-dry yeast (or 1 package)
1 Tbsp molasses
1 egg, lightly beaten
1 cup sourdough starter
1/4 cup butter, melted
3/4 cup quick cooking oats (1/4 cup reserved for topping)
3 cups all-purpose flour
1 tsp salt
2 Tbsp butter, melted (for brushing tops)
Combine warm water and honey in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle yeast over the top of the water and let sit for 10 minutes.
Add the molasses, egg, sourdough starter, 1/4 cup melted butter, 1/2 cup oats, and flour to the bowl. Mix on low speed until a shaggy dough is formed. Switch to dough hook and knead on medium-low speed until the dough is smooth and elastic, about 5 minutes.
Place in well oiled bowl, cover with plastic wrap, and let rise until doubled – about 90 minutes.
Grease the bottom and sides of 2 8-inch baking pans. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pans, leaving about half an inch of space between them. Cover rolls with a clean kitchen towel and allow to rise for at least 30 minutes, or until they’ve expanded to fill the pan.
Preheat oven to 400º. Brush with each pan with half of the melted butter and sprinkle with half of the oats. Bake for 20 to 30 minutes, until golden brown.
Source: adapted from Allrecipes