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?!
Ingredients
- 1 T yeast
- 3 cups buttermilk, at room temperature
- 3 cups flour
- 1/2 cup sugar
- 3 eggs, lightly beaten
- 2 tsp salt
- 5 cups flour, more or less
- 1/2 cup oil
- 1 tsp baking soda
For the oat bread:
- egg wash (1 egg white mixed with 1 T water)
- 1/4 cup rolled oats
Instructions
- Dissolve yeast in 1/4 cup warm water. Let proof for 2 or 3 minutes.
- Mix the buttermilk, 3 cups of flour, and yeast/water mixture together thoroughly in a large bowl.
- Let stand at room temperature until double in size, about 2 hours.
- Add sugar, eggs, salt, remaining 5 cups flour, oil, and baking soda.
- (Add another cup or two of flour if needed, remember this is a very soft dough though.)
- Mix well and knead for 7- 10 minutes.
- (At this point I put half in a bowl and cover with plastic wrap and put in the fridge. It will keep for 7 days, and be ready to make rolls whenever you need them. Keep in mind that even half of this recipe makes a lot of rolls so you may want to use even less.) We’ll be using half of the recipe for the bread as continues:
- 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.
NOTE: The ingredient list is for making a whole batch of dough. Only half is needed to make 2 loaves. If you want 4 loaves proceed with using all of the dough, otherwise save half for rolls or 2 more loaves later. (Or you can just use a quarter of the dough at a time)
