Oatmeal Honey Rolls

I've got an opened pack of rolled oats sitting in the pantry and moving rather slowly.
Chance upon this recipe King Arthur Flour Oatmeal Bread and definitely it comes in timely to help reduce the inventory :)
But I wasn't keen to bake a loaf of bread cos we had just finished the loaf of store bought white bread. So scaled down the quantity to make some buns instead. I remembered my big kids liked the honey glaze Honey Bread I baked previously. So I baked the buns glaze with honey and oats topping.

Recipe adapted from King Arthur Flour Oatmeal Bread
Below my slightly modified version as I've scaled down the quantity.
Oatmeal Honey Rolls
Yields 12 rolls
Ingredients :
270g Bread Flour
60g rolled oats
25g unsalted butter (softened)
1 teaspoon salt
1.5 tablespoons honey
1.5 teaspoons instant yeast
210g lukewarm milk (to use 190g - 210g depending on texture)

Topping
1 tablespoon honey
1 teaspoon of canola oil
15g - 20g rolled rolled oats to sprinkle

Method
1) Heat the milk to lukewarm in a small pan.

2) In a large bowl, combine bread flour, yeast, honey and rolled oats, add in the softened butter, salt with a spatula. Gradually pour in the milk and mix to form a shaggy dough. Lightly dust the hands with some flour and knead the dough by hand. Knead for about 10 minutes till it turns into a soft, smooth dough.

3) Place the dough in a lightly greased bowl, cover with a damp cloth or cling wrap and leave it in a warm place to proof until doubled in size, about 1 hour. (it'll become quite puffy, though it may not double in bulk).



4) To check if dough has doubled, lightly press down into center of dough with one finger. If indentations remain, knock back and punch the dough down. Divide the dough into 12 portions (about 45g each). Roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place each roll seam-side down on a lightly greased pan or baking sheet. Cover with a damp cloth or cling wrap for 2nd proofing, about another 30 minutes.

5) Position the rack in the center and preheat oven to 180°C.

To make the honey & oats topping : mix canola oil and honey in a small bowl. Brush glaze over rolls and then sprinkle with some oats.

I made a few snips as thought to replicate
some petals shape but it didn't turn out well

6) Bake in a preheated oven at 180°C for about 15 - 17 minutes or until golden brown.

7) Let buns cool in pan on wire rack for 5 minutes. Remove the buns from pan to wire rack to cool completely.  Store leftovers in an airtight container, good for about 3 days in room temperature.

Freshly baked healthy Oatmeal Honey Rolls to enjoy for our afternoon break and morning brekkie.