Oat Mini Rolls

1. Instant oat flakes are fine. Sprinkling them on top at the end is decorative and makes the baked rolls more fragrant. 2. Please adjust the proofing time according to the temperature. For example, if the proofing temperature is 25°C, you can do the first proof for about 40 minutes and the second for about 32 minutes. Work it out roughly yourself, but for the first proof, still rely mainly on the finger test to judge whether it’s ready. It’s best to proof in a humid place, such as in the oven with a cup of hot water placed beside the dough. Checking the first proof: Dip your finger in flour, poke it into the dough and pull it out. If the hole you made does not close up, the first proof is complete. Note: a. If the hole slowly closes, fermentation is insufficient and you need to let it proof longer. b. If the dough collapses, feels slack and has almost no elasticity, and the hole almost closes, it means it is over-proofed. This may be due to too high a temperature or too long a proofing time. Such dough can no longer be used for baking bread; you can roll it out thinly and use it for pizza instead. For the second proof, it’s best not to exceed 40°C. 3. Don’t let the water temperature get so high that it kills the yeast! 4. Adding the flour in two halves is to ensure thorough mixing and prevent the salt from interfering with the yeast dissolving. Of course, you can also add all the flour at once, dissolve the yeast fully in warm water first, and then mix. As long as the yeast can dissolve and stay active, you don’t have to be rigid about this step. (From my own experiments, I feel that mixing in half of the bread flour first works better; just for reference.) 5. If you want to store them for a long time, let them cool completely, then freeze them in the freezer. They will keep quite well. When eating, let them return to room temperature and then reheat.