- 1 c. bread flour (or unbleached all-purpose flour)
- 1/2 c. old-fashioned oats
- 1 tbsp yeast
- 1 tsp salt
- 1 c. milk
- 4 tbsp butter
- 1/4 c. honey
- 1 egg, beaten
- 3/4 c. whole wheat flour
- 1/4 tsp. allspice
- 3/4 - 1 3/4 c. bread flour
In a large bowl, or stand mixer bowl, combine first four ingredients. Set aside.
In a small saucepan, combine milk, butter, and honey. Heat to 130 - 140F (very warm, but not boiling). Pour into the oats and flour mixture; stir well. Add beaten egg. Mix well for two minutes then let the rest for 10 minutes.
Add whole wheat flour and allspice to the wet dough mixture. Mix well. Add bread flour 1/2 cup at a time, while mixing, until the dough pulls away from the sides of the bowl. The dough will still be sticky.
Turn the dough out onto a lightly floured surface. Knead, adding flour as needed until the dough is smooth and elastic.
Place dough into a large, lightly greased bowl. Cover loosely with plastic wrap and a tea towel. Let the dough rise in a warm place for 30 minutes, or until dough is double in size.
Punch down the dough until almost all of the bubbles are expelled. Divide the dough into 10 equal pieces and shape into rolls. Place onto lightly greased cookie sheet. Let rise for 30 minutes, or until dough rolls are double in size.
Just before placing the rolls in the oven, beat one egg and brush the rolls. Sprinkle the rolls with oatmeal and anise seeds.
Bake at 375F for 20 - 25 minutes until golden brown. Cool on a rack.