Wheat and Oats Bread Rolls/Buns
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Wheat and Oats Bread Rolls/Buns

By October 18, 2017

Why not have something healthy right at the comfort of your home..?!
Im sure most of you have done atlest one bread loaf at home. Shall we move take the next leap forward?
Oats... you heard it right. To be frank I’m not a fan of cooked oats at all. What is there to like of something absolutely gooey and slimey😖😖. Not me.
My kids are least intrested if they see bread or anything with whole grains sticking out of it or if visible to the eye. Now, what other option do you have but to incorporate it in the powder form and at the same time retaining their nutrients.
That’s why I keep trying my luck with whole grains (sigh... the woes of a parent with fussy eaters)
Now when the wholesome goodness of these whole grains is paired with a dhamaka powerhouse oats.... bang bang bang.... aaaand an added bonus if your kids eat and love it!!!
Yes yes yes.... that moment happened in my house. J & J loved it. Yippee dance performed and done with.
So why don’t you too give it a go. Let’s do the yippee dance together.
Have fun. Bake healthy eat healthy.
I’m here waiting for your feedbacks. Remember that’s my driving force.

Ingredients

Instructions

In a large mixing bowl, add 1 cup water (from the recipe) and oats mix well and let it sit for 20 Minutes. Cook the oats mix in medium heat till you get a thick porridge consistency. Set aside to cool.
In another large mixing bowl, add the Wheat Flour, Milk powder, Flax seeds powder and brown sugar. Add the lukewarm oats mix and balance lukewarm water to the flour mix. Mix well to make sticky dough. Cover the dough with a cling wrap or wet cloth and let it rest (autolyze) for 20 to 30 minutes.
Now add yeast mix, mix well, followed by salt and butter. Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 45 minutes to 1 hour.
Gently deflate the dough, to shape into 12 Nos. tight rolls.
Cover with a greased cling film, and let the dough rise for 30 to 1 Hour (preferably warm place), till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C for 10 minutes and reduce to 180 C and continue baking for another 20 to 25 minutes. Remove the rolls from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature.
Try baking these healthy rolls, serve with butter or some hot stew.
Happy bread making…..

Serving suggestions : slather some butter, have it with stews, make a whopping burger, or eat it warm as it is with a kadak chai or some coffee.
Tips to remember…
1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
2: Baking time could vary from different ovens.
3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
4: The proofing time will vary with the room temperature, so check accordingly.
5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.
6. You can add 1 egg to this dough recipe, but reduce the water quantity according to the weight of the egg.

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