I love, love, love these buttermilk rolls.
One of my favorite things about them is that half the batch makes more than enough for one dinner, with some leftovers, and the other half of the dough can be stashed in the fridge for up to a week for another use. I was thinking about making a recipe for buttermilk oat bread… and then I remembered the bowl of dough in the fridge. Why not try it?
It came out perfect, just how I was hoping. And now I have a second use for a great recipe!
This bread is chewy, dense enough to make great sandwiches, and super good toasted, or as grilled cheese sandwiches.
BUTTERMILK OAT BREAD
Half a recipe of buttermilk roll dough, recipe here
egg wash (1 egg white mixed with 1 T water)
1/4 cup rolled oats
Spray 2 loaf pans (9″ x 5″) with nonstick spray.
Form dough into 2 loaves and place seam side down in pans.
Brush with egg white, sprinkle tops with oats.
Bake at 350 degrees for about 35-40 minutes, or until done.
Now, wasn’t that easy?!