Oatmeal Honey Butter Rolls

I needed a recipe to remind me why it’s worth it to bake with yeast again. Because sometimes yeast and I don’t get along… like when I made these Hot Cross Buns (which ended up not so hot… a lukewarmish success at best. Lukewarm Cross Buns. Not Hot.).

I found it. (Thanks to Marilyn, the woman behind a carrot cake that I can’t even describe. Really, I’ve been sitting here trying to find the right words to type, and I’m stumped. Just imagine a carrot cake that involves a massive amount of hot sugary syrup poured over the freshly-baked cake layers, creating the moistest [is that a word?], juiciest, sweetest cake ever. I must bake an updated version of my Classic Carrot Cake with Cream Cheese Frosting to incorporate the syrup. How have I not done that yet?).

Okay, back to the buns at hand. (It’s funny how a great carrot cake tries to steal the show, every time). Have you ever had the “Seven Grain Bread with Honey Butter” that they deliver to your table at Canyon Creek restaurant in Toronto? If so, these buns will remind you of them (which is a good thing). If not, then who cares. All you need to know is that these buns are puffy and yeasty and oaty and honey-ey. Oh, and buttery. More, please!

Adapted from Marilyn K’s most delicious recipe…

1/2 cup quick-cooking oats

1/2 cup old-fashioned oats

3 tablespoons butter

2 cups water, boiling

2 packages instant yeast

1 teaspoon sugar

1/3 cup water, warm

2/3 cup light brown sugar, packed

1 tablespoon honey

1 1/2 teaspoons salt

4 3/4 cups all-purpose flour

TOPPING:

2 1/2 tablespoons butter, softened

1 tablespoon honey
1. In a large bowl, pour water over oats and butter. Stir and cool to lukewarm.
2. In a medium bowl, dissolve yeast and sugar in warm water*.
3. In a separate medium bowl, mix together brown sugar, white sugar and salt. Add to oatmeal bowl along with yeast mixture and mix to combine.
4. Knead in flour one cup at a time, and allow dough to rise in a warm place for 1 hour. Punch down and form into balls the size of oversized golf balls. Place into greased 9×13 baking pan. Allow to rise 20-30 minutes.
5. Preheat oven to 350º, then bake buns for 25 – 30 minutes (until golden brown). In a small bowl, stir honey into room temperature butter and dot over warm buns (fresh from the oven!). Serve warm.
Tips:
- What temperature does the water need to be to dissolve the yeast? 105 – 110, if you really must know.
- Rolling buns in your hands is a messy endeavor. Wash them every 3 buns or so to prevent them from sticking to your hands…
- Use the “proof” feature on your oven if you have one. I used it for the first time ever (after 15 months of having the super-cool oven at my disposal), and now that we’re moving I think I’ll miss it. Sigh.
- These freeze well. Just thaw and then blast in the microwave for 8-9 seconds to serve warm. Maybe with more honey butter. :)
- Enjoy!
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October 23rd, 2014 | More Sweets Please | No Comments | Tags: Breads & Muffins, Savory