Icebox Oatmeal Rolls

Name: Icebox Oatmeal Rolls
Ingredients: 1 teaspoon active dry yeast; 32 grams (3 tablespoons) potato flour; 3/4 cup water; 1 cup whole milk; 3 tablespoons butter, melted and cooled; 2 tablespoons honey; 1 1/2 teaspoons salt; 2 large eggs, beaten; 3/4 cup (60 grams) quick oats (uncooked); 4 cups (500 grams) bread flour plus a bit more for kneading and shaping; Melted butter or olive oil for brushing on the rolls before baking

11 ingredients

1 steps

Ingredients

1 teaspoon active dry yeast
32 grams (3 tablespoons) potato flour
3/4 cup water
1 cup whole milk
3 tablespoons butter, melted and cooled
2 tablespoons honey
1 1/2 teaspoons salt
2 large eggs, beaten
3/4 cup (60 grams) quick oats (uncooked)
4 cups (500 grams) bread flour plus a bit more for kneading and shaping
Melted butter or olive oil for brushing on the rolls before baking

Directions

1

["Note: Make this dough no later than the night before you plan to bake the rolls.", "THE DOUGH: Measure the water and potato flour into a large mixing bowl and stir to combine. Allow it to sit for a few minutes while you get the other ingredients ready.", "Add the milk, beaten eggs, oatmeal, salt and honey to the bowl with the potato flour and water. Mix well. It will look like a bit like a cake batter with flecks of oatmeal.", "Sprinkle on top the yeast, let it sit for a few seconds, and then stir it into the batter.", "Add half the flour and stir to combine.", "Add the rest of the flour, stirring, until it's fully combined. I have a stand mixer, but I do this in a bowl with a big spoon. Use your mixer if you prefer.", "Using the back of your spoon, make a hole in the middle of the dough and drizzle in most of the melted butter. Then drizzle the rest of the butter over the rest of the dough. Using your spoon, work the butter into the dough. It shouldn't take long, or be difficult. You just want to incorporate it. The dough will be kind of slick.", "Oil or butter the bowl or box in which you plan to refrigerate the dough. Put the dough in it, turn it over to coat all of it, then cover. I use a large plastic storage box, but you can a large piece of \"press and seal\"" wrap over a bowl that's about twice the size of the dough. Put in the refrigerator immediately and keep it there at least overnight.""