“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats. She said a whole bunch of other really nice things (“perfect balance of softness and elasticity”) but I was too busy glowing with foolish pride to remember to write them down.
These rolls are unbelieveably soft. So soft that I put the word ‘pillow’ in the recipe title. I am assuming everyone has soft pillows. Maybe I should be more specific… Super Soft Rolled Oat Pleasing Mouth Feel Pillow Rolls?
Update: Cathy Van de Moortele, from the Koken en Hoge Hakken blog, shared her awesome results baking this recipe in an Emile Henry sauteuse:
Rolled Oat Pillow Rolls
- 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
- 1¼ cups warm water about 110 degrees
- 2 tablespoons honey
- 2 tablespoons butter softened
- 1 teaspoon salt
- 1 egg slightly beaten
- ¼ cup millet flour
- ½ cup rolled oats
- 3-4 cups unbleached flour
- Rolled oats for "rolling"
In a large bowl, stir yeast into water to soften. Add honey, butter, salt, egg, millet flour, rolled oats, and 1 cup flour. Beat vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. Divide dough into six equal pieces, roll each piece of dough in rolled oats and place into well-greased muffin pan. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Slice a slit across the top of each roll. Bake for 15 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove bread from pans and cool on a rack.