Multigrain Honey Oat Rolls

Yields

{1152 g} 12

hot dog/small sausage buns (80g)

hamburger buns (96g)

{390 g} 6

large sub buns (160g)

Approx 4.5 hours before done.

Blend and let sit for 20 minutes.

250 g

AP flour(!59.5% !)

170 g

whole wheat flour(!40.5% !)

15 g

wheat gluten(!3.6% !)

7 g ( 2 1/2 tsp )

instant yeast(!1.7% !)

300 g

warm water(!71.4% !)

Add then mix for 20 minutes, until dough pulls cleanly from bowl.

60 g 1/4 cup

butter, melted(!14.3% !)

16 g / 1

yolk (reserve whites for glaze)(!3.8% !)

60 g ( 3 TBL )

honey or golden syrup (optional)(!14.3% !)

3/4 tsp {4.5 g}

table salt(!1.1% !)

60 g

large flake oats(!14.3% !)

943 g 2520 Calories

Total(!267 Calories/100g !)(!224%!)

Let rise until doubled 1-2 hours.

Form onto desired shapes on parchment sitting on tray.

Cover with oiled saran wrap & towel in warm place for 60-90 minutes.

With about 45-30 minutes left to go, preheat oven to 375F/190C.

Before baking, brush tops with egg white and 2 T water well beaten together.

Add large oats on top, tap gently to adhere to top of bun.

Bake for 20-25 minutes @ 375F/190C until well browned.