If you’re looking for a roll recipe with big flavor and a super-moist, tender crumb, look no further than Samin Nosrat’s Oat and Honey Dinner Rolls. The secret to these ultra-plush beauties comes from a trick she learned at Tartine in San Francisco: adding an oat porridge directly into the dough.
You make the porridge by cooking ground oats with milk and water until it thickens into a scoopable paste. Once it’s chilled, it gets mixed into the dough along with honey and sour cream, which add both flavor and moisture.
After the first rise, you punch down the dough, form it into balls, and nestle them into an 8- or 9-inch round pan for their final proof. I paused here, covered the pan, and refrigerated the rolls so I could bake them fresh on Friendsgiving morning. They needed about two hours on the counter to finish proving. Then I brushed them with egg wash, sprinkled rolled oats on top, and baked them right before the turkey went into the oven.
Just before serving, I warmed the rolls for about 10 minutes with all the other dishes that needed a little revival. They came out pillowy, soft, and more flavorful than almost any roll I’ve made at home – absolutely perfect with a smear of salted butter.
One note: check the internal temperature to make sure they’re fully baked (aim for around 190°F). I used an 8-inch pan, and while the outer ring baked beautifully, the two rolls in the center were still a little raw… so those became Alex’s and mine. 😂
Book: Good Things, page 381
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: dry active yeast
Recipe not online
