Honey and Oat Rolls

Instructions

1. 1

   Toast 150g of rolled oats in a dry pan over medium heat for 3-4 minutes until fragrant, then set aside to cool slightly.

   Tip: Toasting the oats brings out their natural nutty flavour and adds depth to your rolls.

2. 2

   Combine warm milk, honey, and yeast in a large bowl, stirring gently. Let sit for 5 minutes until foamy.

   Tip: The foamy mixture indicates the yeast is active and ready to work.

3. 3

   Add flour, softened butter, salt, vanilla extract, and cooled toasted oats to the yeast mixture. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

   Tip: Knead until the dough is no longer sticky and springs back when poked.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works perfectly for rising.

5. 5

   Divide the dough into 8 equal pieces and shape each into a smooth ball. Arrange on a lined baking tray, spacing them 5cm apart.

   Tip: Roll each piece between your palms using gentle pressure to create tension on the surface.

6. 6

   Brush the tops of each roll with beaten egg, then sprinkle with the remaining 30g of oats, pressing gently to help them stick.

   Tip: The egg wash gives the rolls a beautiful golden sheen.

7. 7

   Cover the tray loosely with a cloth and let the rolls rise for 30 minutes until puffy and touching slightly.

   Tip: They should look light and airy when ready to bake.

8. 8

   Bake at 200°C for 22-25 minutes until golden brown on top. Transfer to a wire rack to cool for 5 minutes before serving.

   Tip: The rolls should sound hollow when tapped underneath if fully baked.