Thursday, November 28, 2013

Oatmeal Butter Flowery Bread Rolls

I can't believe that November is ending soon and the Australian Summer is arriving soon on 1st December...

For my last glimpse of Spring, I like to bake something Spring-related and this is why I baked these blooming oatmeal butter flowery bread rolls...

These oatmeal butter rolls reminds me a lot of the buttermilk fantails that I have baked more than a year ago but these are the oatmeal-wholemeal-non-buttermilk version. Like what I did for my buttermilk fantails, I have placed these bread dough in small ramekins and enjoy watching these breads blooming like flowers.
 
oatmeal butter Flower bread rolls
Pretty for Spring! - Oatmeal Flowery Bread Rolls 
Is this the oat version of Tangzhong?
Using bread-maker to knead the bread dough
Rolling and cutting
Therapeutic, isn't it? I feel kind of serene watching this...
After baking... Here are my harvest!
... as pretty as flowers!
Cooling them on rack before serving
"She loves me. She loves me not..." My son enjoyed peeling pieces of these while eating them.
... We love them! - Nice pillowy texture!
Thumb up too from my boy's little gardening gloves! - LOL!

Here is the recipe adapted and translated from the book, Original Flavour by Carol Hu
(in Chinese language)
 

Make 12

Ingredients to make oat mixture:
50g oats
150ml scalded hot milk

Ingredients to make bread dough:

oat mixture
200g bread flour
50g wholemeal four
2 tsp wheat germ

1 tbsp milk powder
1/2 tsp instant dried yeast
15g raw caster sugar (or any white caster sugar)
1/4 tsp salt
30g olive oil
100 ml water

 

To roll and shape these rolls, you need:
30g softened butter
15g raw caster sugar
(or any white caster sugar)
 
Before baking, you need:

2 tbsp milk + 1 tbsp canola oil

extra butter to grease ramekins or muffin pan

To make the oat mixture, pour hot milk into oat and allow the oats to absorb the liquid for 15 mins or more. Allow mixture to cool before using it for making the bread dough.
 

Using a bread maker with "dough" setting or an electric mixer with a dough hook, mix bread dough ingredients together and knead into a smooth and elastic dough. Allow dough to prove for 1-2 hr or until doubled in size.

Grease 10 small ramekins or a 12-hole muffin pan with butter. Roll dough to a large squarish-rectangle, 30 cm x 40 cm. Spread butter and sprinkle sugar on rolled dough and cut into 48 pieces of 5 cm x 5 cm strips. Layer 4-5 pieces of squares with the sugar side facing upwards on top of each other. Place each stack of 5 squares into each small ramekin or stack of 4 squares into each muffin cup. Allow them to prove for another 1-2 hrs or until puffy-looking.

Brush the dough with milk+oil mixture and bake in preheated oven at 160°C fan forced for 18 mins.

Transfer bread to cool on wire rack before serving.

Happy Baking
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28 comments:

  1. Zoe, your flowery bread rolls are definitely looking good!! What a great way to close off spring for now :) Personally, I haven't tried any bread or rolls with oatmeal. I believe the taste will be awesome and healthy. I'm bookmarking this.

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  2. yes, i do remember your previous fantails. These look just as beautiful and the texture looks fluffy too! it is usually like that, once you take a break from blogging, you will find lots and lots to catch up when you come back..ha!

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  3. Felt in love with Carol recipe lately? I love her recipe too. Great idea of baking in remekins. Easy to work with and fun to eat!
    You did help me a lot on my 1st hosting LTU. Thanks for the opportunity.

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  4. Your flower bread rolls looks like yummy fish cake to me! Welldone!

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  5. Pass me one please , they looks so fluffy and delicious , I hope you and your family have a wonderful Thanksgiving Day . Thanks for sharing :)

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  6. Hi Zoe! Nice idea to bake these rolls in ramekins and they did bloom beautifully too :)

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  7. Oh wow, this looks SO good! I just bought a whole bunch of oats, I should make this for sure!

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  8. Zoe , I guess most bloggers are girding up their loins for this coming Christmas that's why most are missing in action lately lol

    Anyway , Carol Hu's book sounds really interesting ! If only I know how to read Chinese :P But hey , those Chinese bread book can't really stop me from baking from it , well , as long somebody's wiling to translate :D It's nice though if her book comes in bilingual version *sigh*

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  9. who won't love these, You are an awesome baker for sure!

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  10. That's a beautiful creation, I am proofing my dough now as I type, going to do a pull apart bread with it:D

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  11. This cookies definitely caught my eye

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  12. Hi Zoe,
    It is a long school holiday break over here, lots of families are taking the break, either back to hometpown or go on a holiday. I just got back from my dad's place, and am feeling a little lazy!
    Your bread rolls looks so soft, I would be happy to have these with salted butter and a cup of hot black coffee!

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  13. Next time i will try to bake the bread in this way, so cute :)

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  14. My 1st impression after seeing your dish is they look like healthy bread pudding style, hahaha! I think everyone is busy preparing for the coming holidays, that's why is quiet. And the school still has many events going on. Next year when my girls starts 2 days of preschool, I will go jogging. My new resolution in 2014.

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  15. I love your pretty purple flowers... I've also been a bit busy lately in blogging. maybe it's bcos it's the end of the year :P

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  16. looks lovely :) love the cute gardening gloves :)

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  17. These blooming oatmeal bread rolls sound wonderful Zoe! Love how pretty they turned out :)

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  18. Su pan se ve delicioso y exquisito me encantan,abrazos.

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  19. I think people tend to get really busy around the holidays. I know I do.

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  20. Pretty bread! Seems odd to say that, but this is beautiful. Love the recipe - thanks.

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  21. Bellissime foto e bella presentazione, altrettanto la ricetta.
    Baci.
    Inco

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  22. Hi Zoe,
    My kids' school holidays starts next week and it is a long long holiday. Some family may go for traveling and some may go back to their hometown. That why everything is slow and quite.

    Love your oatmeal fantails. They are as lovely as your pervious ones. 2 thumb up to Zoe, You are translating a Chinese recipe... I love Carol's book too.
    mui

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  23. Hi Zoe, I have also been a little behind time! My domestic helper has left and I am managing housework and everything on my own now... which explains why I haven't had much time to blog as well... sigh...

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    1. Hi Mich,

      Hope that you are ok coping without your helper. Nevertheless, I always know you as a super mum... You are always so positive and doing so much a go. No worries about blogging...I was a little stressed coping with Christmas last week but now I'm going with the flow...*wink*

      Zoe

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  24. I love bread and I am so drooling over the wonderful herb flavors and buttery top you have going on here. These would be so perfect for my Christmas meal! Bookmarking !

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