- 16
Ingredients
- 1/2 cup milk (I don’t keep whole milk in the house so I use 1 tablespoon whipping cream and add skim milk for the rest)
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon shortening (may sub butter if preferred, but a little shortening makes them fluffier)
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon salt
- 2 1/2 -3/4 cups all-purpose, unbleached flour
- 1/2 cup quick oats + extra for sprinkling on top of rolls
- 2 1/4 teaspoons bread machine yeast or instant yeast
- Glaze
- 1 egg
- 1 tablespoon water
Preparation
Step 1
Combine milk, water, butter and shortening in glass cup and microwave on HIGH for 1 minute. Add to bowl of bread machine followed by remainder of ingredients in order listed. (Regarding the flour: start with the smaller amount. Add more flour 1 tablespoon at a time, if necessary, after machine has started to bring dough to right consistency.) Set machine on dough cycle and start. If you are new to using bread machines see this post for a quick picture tutorial on getting your dough to the right consistency.
When dough cycle is complete, turn dough out onto a floured surface. Divide dough in half. Divide each half into 8 rolls for a total of 16. Use fingers to make each portion into a smooth ball. Place on a greased cookie sheet. Allow to rise until almost double.
Turn on oven about 15 minutes before you are anticipating rolls will be ready to bake. Use the dull side of a thin knife or a wooden skewer to gently press down in the middle of each roll. Dipping your knife or wooden stick in flour makes it easier.
Whisk eggs and water together for glaze and gently coat rolls. Sprinkle a few quick oats on top of each roll before the glaze dries.
Bake at 350 for 10-13 minutes. Allow to cool on a rack for a few minutes or eat as soon as they are cool enough to eat.