From my story, “My Revolution”
½ cup Bob’s Red Mill 8-Grain Hot Cereal
1 ½ cups milk
1 envelope yeast
1/3 cup honey
½ cup warm water
¼ cup oat flour
2 ¾ cups all purpose flour, divided
½ cup milk
1 ½ tsp kosher salt
In a medium saucepan over medium-low heat, bring the 1 ½ cups of milk to the point just before boiling (bubbles will start forming around the edge of the milk. Add the dried cereal, and continue to cook, stirring frequently until the milk and cereal have thickened and cooked through, about 8 to 9 minutes. Cool to lukewarm, about 10 minutes.
In the meantime, in the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the warm water and honey.
Add one cup of flour, the cooked cereal, and the additional ½ cup of milk. Mix until combined. (Dough may be a bit “shaggy.”)
Add the salt, oat flour, and ¾ cup of flour. Mix until combined. Slowly add the remaining cup of flour, and allow the machine to knead the dough until smooth and gathered on the dough hook, about five or six minutes.
Transfer to a large greased bowl, cover with a damp kitchen towel or plastic wrap, and set in a warm place to rise until approximately doubled in bulk, about 1 ½ hours.
After the rise, divide the dough into 12 even pieces (I used a kitchen scale) and shape into smooth, slightly flattened, rounds. Place evenly distributed on a heavy, parchment-lined cookie sheet. Loosely cover with plastic wrap or a damp kitchen towel and set aside to rise for 30 minutes. Pre-heat the oven to 400˚F.
After the second rise, if desired, lightly brush the top of each roll with a bit of water and sprinkle with oats, or poppy or sesame seeds. (I used a bit of oat flour.)
Bake in the pre-heated oven until brown, about 16 to 19 minutes.