Hearty Oatmeal Wheat Rolls

1. Prepare Oat Mixture

Combine 3/4 cup of old-fashioned rolled oats with 2/3 cup of boiling water in the bowl of your stand mixer. Drop in the butter pieces and let this mixture sit for 10 minutes.

2. Mix Dough

Add 1.5 cups of bread flour, 0.75 cups of whole-wheat flour, 0.5 cups of cold water, 0.25 cups of molasses, 1.5 teaspoons of yeast, and 1 teaspoon of salt to the oat mixture. Attach the dough hook to your stand mixer and mix on low speed for 1 minute. Increase speed to medium-low and knead for 8 minutes.

3. First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise for 1 to 1.25 hours, or until it has doubled in size.

4. Prepare Pan and Shape Rolls

While the dough is rising, grease a 9-inch round cake pan. When the dough has doubled, turn it out onto a lightly floured counter and shape it into an 8-inch square. Cut the dough into 12 equal pieces. Shape each piece into a ball and arrange them in the greased cake pan.

5. Second Rise

Let the rolls rise again, covered with the reserved plastic wrap, for another 45 minutes to 1 hour.

6. Preheat Oven and Prepare Topping

Preheat your oven to 375°F. Just before baking, brush the tops of the rolls with the beaten egg mixture and sprinkle the remaining 4 teaspoons of oats on top.

7. Bake Rolls

Bake for 25 to 30 minutes, until the rolls turn a deep brown and register at least 195°F at the center. Let them cool in the pan for about 3 minutes, then transfer to a wire rack to cool for at least 20 minutes before serving.