Soft Sourdough Honey & Oat Dinner Rolls

New to fresh-milled flour? This easy-to-follow sourdough recipe uses our Organic Bread Flour and was created by our friend and partner Everything.Sourdough. 

Ingredients

• 100g (1 cup) rolled oats
• 105g (1/2 cup) water, room temperature
• 150g (3/4 cup) active sourdough starter, 100% hydration
• 230g (1 cup) buttermilk (or substitute milk, or non-dairy milk alternative)
• 80g (1/4 cup) maple syrup or honey
• 14g (1 TBSP) olive oil
• 100g (1/2 cup) @farm2flour fresh, stone-milled bread flour
• 300g (2 cup + 3 TBSP) bread or all-purpose flour (not fresh milled)
• 10g (1 1/2 tsp) salt
• 2 or more TBSP oats for garnishing the tops of rolls, optional

Directions:

1. In a small bowl, combine oats and water and stir to combine. Set aside.
   
   
2. Combine starter, buttermilk, maple syrup (or honey) and oil, mix until well incorporated.
   
   
3. Add flour and salt and combine first with a fork or dough whisk and then by hand or by using a dough scraper into a shaggy dough.
   
   
4. Cover the bowl with a damp tea towel or silicone bowl cover or plastic wrap and let rest (autolyse) for 30 minutes.
   
   
5. Add the oat and water mixture and work in by hand to incorporate well. This can take a few minutes.
   
   
6. Cover and let rest for another 30 minutes and then do a set of stretch and folds a few times around the bowl to ensure the oats are fully incorporated.
   
   
7. Cover and let bulk ferment overnight.
   
   
8. After bulk fermentation turn the dough out on a lightly-floured surface and dimple the dough to deflate and divide into 12 equal size portions of approximately 86g each.
   
   
9. Roll each piece of dough into a ball and place in a 9 x 13” pan greased with olive oil, butter or a non-stick cooking spray.
   
   
10. Cover lightly with plastic wrap or a damp tea towel and allow to proof until the rolls double in size and are light and puffy. This can take several hours and the timing will depend on the temperature where you are proofing your rolls.
    
    
11. Preheat your oven to 425ºF. Bake for 10 minutes then reduce the temperature to 400ºF. Bake for 15 minutes, rotate pan and tent with foil. Bake 18-25 more minutes or until the rolls are golden brown or register 190ºF.
    
    
12. Let cool in pan for 10 minutes, transfer to a wire rack, cool and enjoy!