Honey oat sourdough bread rolls
These honey oat sourdough bread rolls have crusty, chewy outsides and soft, fluffy insides. Cooked oatmeal and cinnamon make these rolls fragrant and warming, and honey adds a deep, rich sweetness.
Equipment
- Large mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- Large aluminum baking tray
Ingredients
For the dough
- 300 g bread flour
- 60 g whole wheat flour
- 130 g fed and active sourdough starter at 100% hydration
- 240 g lukewarm water
- 7 g salt
- 1 tsp diastatic malt powder (optional)
- 45 g honey
For the oat filling
- 45 g rolled oats
- 1 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Combine all dough ingredients (bread flour, whole wheat flour, starter, water, salt, diastatic malt powder, and honey) in a large mixing bowl. Mix and stir everything together to create a shaggy dough.
- Cover the bowl with plastic wrap and let sit for 45 minutes. While you wait, make the oatmeal. Prepare the oats according to package instructions, making sure to cook off all excess water. Stir in the brown sugar and cinnamon and let cool completely.
- Gently slide your hand under the middle of the dough and fold it over itself twice using the coil fold method. This helps gently develop the gluten.
- Over the next 3 to 4 hours, allow the dough to rise, performing a coil fold every 30 - 45 minutes. About 1.5 hours into the rise, add the cooled oatmeal mixture during one of the coil folds. Be sure to do at least 3 coil folds.
- Cover the dough with plastic wrap and place in the fridge for at least 8 hours and up to 24 hours.
- Remove the dough from the fridge and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Gently pull out one piece into a rough rectangle and then pinch and roll the dough together to form a ball. Place on a floured sheet of parchment paper. Repeat with the remaining pieces of dough. Make sure there is at least 1 inch of space between each roll. I was not able to fit 8 rolls on a standard baking sheet, so I use two pieces of parchment paper with 4 rolls on each.
- Allow the rolls to rest for 1 hour. Preheat the oven to 500°F with a baking sheet inside. If you are baking multiple batches of rolls, keep the second batch of rolls in the fridge while the first is baking to avoid overproofing.
- Score the first batch of rolls. Place the rolls on the hot baking sheet. Place 2 ice cubes on the baking tray and cover with the large aluminum baking tray or other large oven safe vessel. Covering the baking sheet will trap steam to create a crisp crust on the rolls. Bake for 15 minutes. Remove the aluminum baking tray cover, reduce to 450°F and bake for another 10 minutes.
- Preheat oven back to 500°F and repeat with remaining batch of rolls.
- Let cool for 30 minutes to 1 hour before cutting in.