Discover how to make soft and delicious Oat Flour Bread Rolls without any traditional wheat flour! These rolls are not only gluten-free but also packed with wholesome ingredients like oat flour and psyllium husk, giving them a unique texture and flavor. With simple pantry staples like olive oil, milk, and eggs, you can create this healthy bread alternative in your own kitchen. Whether you’re looking for gluten-free baking ideas or healthier bread options, this recipe is perfect for anyone who loves to bake!
These rolls are easy to make with step-by-step ASMR cooking sounds, and they’re perfect for sandwiches, as a side for soups, or enjoyed on their own! Don’t forget to share with your fellow bread enthusiasts and make sure to subscribe for more delicious recipes.
Oat Flour Bread Rolls
Ingredients:
• 3 1/4 cups oat flour (plus more for dusting)
• 2 teaspoons active dry yeast
• 2 tablespoon psyllium husk powder
• 1 1/2 teaspoon salt
• 2 tablespoons olive oil or melted butter
• 1/4 cup sugar
• 1 large egg
• 1 cup warm milk (about 100-110°F/38-43°C)
• 1/4 cup rolled oats (optional)
Instructions:
• Activate the Yeast:
• In a small bowl, combine the warm milk and 1/2 tablespoon of the sugar. Stir in the yeast and let it sit for 5-10 minutes, until it becomes frothy, indicating the yeast is activated.
• Mix Dry Ingredients:
• In a large mixing bowl, whisk together the oat flour, psyllium husk powder, remaining sugar, and salt.
• Form the Dough:
• Add the yeast mixture, egg, and oil or butter to the dry ingredients. Stir until the dough begins to come together.
• If the dough seems too sticky, you can add a little more oat flour, a tablespoon at a time, until it reaches a manageable consistency.
• Knead the Dough:
• Lightly dust your hands with oat flour and knead the dough for 2-3 minutes, until it forms a cohesive ball. The psyllium husk will help bind the dough.
• First Rise:
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• Shape the Rolls:
• Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a roll. Then, if using rolled oats, wet hands with water and dampen the outside of the dough ball before rolling in the rolled oats so the oats stick to all sides of the dough ball. Place on a parchment-lined baking sheet and repeat with rest of the rolls. Space each roll at least an inch apart.
• Second Rise:
• Cover the rolls with the kitchen towel or plastic wrap and let them rise for another 30-45 minutes, until they puff up slightly.
• Preheat the Oven:
• During last 15 minutes of second rise, preheat your oven to 390°F (199°C).
• Bake the Rolls:
• Place rolls in oven then immediately change oven temp to 375°F (190°C) and bake for 15-18 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
• Cool and Serve:
• Immediately transfer rolls to a wire rack to cool for at least 10 minutes before serving.
Storage:
• Store the rolls in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat them in the oven for a few minutes before serving for that fresh-baked texture.
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