A light-weight, barely candy, and scrumptious bread roll that tastes similar to the true deal: this Subway Honey Oat Bread provides you with the perfect oat honey rolls for sandwiches!
These Honey Oat Bread Rolls had been discontinued by Subway, however made a comeback in 2024. They’ll be discontinued once more quickly, although, for the reason that firm has already introduced that the roll will probably be accessible for a restricted time. However don’t fear: with this recipe, you may have them anytime you need!
For those who love copycat recipes, remember to try my authentic Subway bread rolls! They’re good for sandwiches with cheese and deli meat, similar to these Outback bread rolls are with butter.
Components
Right here’s a take a look at among the elements and attainable substitutions.
- Honey: It should give these rolls a barely candy style. You need to use your favourite liquid honey for this recipe.
For those who’re in search of a substitution, attempt my vegan honey — it is an ideal substitute for all my recipes that embrace honey.
- Butter: I favor to make use of unsalted butter, however salted butter additionally works right here.
You’ll be able to substitute with canola, sunflower or vegetable oil. Almond oil can be choise. Olive oil will depart a robust style, so I do not suggest.
- All-purpose flour: In order for you your rolls to be additional tender, don’t substitute with bread flour. To maintain the rolls tender and near the unique, additionally keep away from substituting any a part of the all-purpose flour with entire wheat.
- Egg: You’ll want one massive, room-temperature egg.
- Oats: I exploit quick-cooking oats for this recipe. You need to use old style oats — I’ve examined each, they usually gave me wonderful rolls.
- Prompt yeast: I favor to make use of on the spot yeast when baking with business bread, because it’s extra sensible to only combine it with the dough as an alternative of taking time to activate it first. For those who solely have lively dry yeast and have to activate it, use among the 1½ cups of water required for the recipe. Don’t add extra water than wanted, otherwise you may get a dough that’s too moist.
To test all of the elements, go to the recipe card.
The right way to Make It
We’re beginning by soaking the oats.
Since we’re soaking the short oats earlier than beginning the dough, that is what I name a “porridge” bread roll. When utilizing this system (precooking among the starch added to the dough), we’re rewarded with higher texture and shelf life, as we get a moister, softer bread. So, don’t skip soaking the oats in sizzling water!
Lukewarm is 105°F to 110°F. Including something too heat to the dough will mess it up: it’s going to make it ferment/rise sooner, and if it’s too sizzling, it’s going to kill some and even all the yeast. Look forward to it to achieve “child bottle” temperature: it shouldn’t be too heat if you contact it to your wrist.
Step 01. In a medium bowl, add fast oats, honey, and butter. Warmth the water over excessive warmth till it boils. Pour the heated water over the butter, honey, and fast oats, and provides it a stir. Let it soak for about half-hour, or till the combination is lukewarm.
Step 02. In a big bowl, or the bowl of your stand mixer, add all-purpose flour, salt, yeast, the soaked oat combination, and a big egg, mixing till a shaggy dough types. Utilizing the dough hook attachment, on low velocity (2 if utilizing a KitchenAid), knead for six minutes, and check for windowpane.
Tip: For those who’re utilizing cups, begin by including 5 ½ cups, leaving the ½ cup remaining so as to add in case the dough is simply too sticky.
Step 03. Cowl the dough and let it rise for 1½ hours, or till it doubles. For those who’re baking throughout winter, it’d take a bit longer, and through summer time, this primary rise could be shorter.
Step 04. Deflate the dough and divide it into 8 equal elements. We’re shaping these elements into logs.
Step 05. Open every half right into a rectangle along with your fingers or a rolling pin. Fold the highest third down and the underside third up, then fold the dough in half and pinch to shut. You may as well roll the dough over itself and pinch to shut, as I do with my crusty sandwich rolls.
Step 06. Place the rolls onto a lined massive baking sheet. In case your baking sheet is small, you may want to make use of two. The rolls mustn’t contact — give them not less than 1 1⁄2 inches of house, as they’ll broaden throughout the second rise and baking.
Step 07. Cowl the rolls and allow them to rise once more, this time for about 40 minutes, or till they appear puffy and lightweight.
Step 08. Preheat your oven to 375°F, center rack. In a small bowl, whisk the egg white with one teaspoon of water till mixed for the egg wash. Brush the highest of every roll with the egg wash, topping them with the remaining oats.
Step 09. Bake rolls for 25 minutes, or till the highest is golden brown and the inner temperature reaches 190°F. Let the rolls cool on a cooling rack for not less than half-hour earlier than serving.
The right way to Stop a Dense and Crumbly Loaf
- Knead till the dough is clean and elastic. One of many causes your bread seems crumbly and dense is under-kneading the dough.
- Don’t add extra flour than wanted. Resist the urge so as to add extra flour, particularly if kneading by hand. An excessive amount of, and your rolls received’t be as gentle as they need to. If attainable, measure in grams as an alternative of utilizing cups. If utilizing cups, learn to measure the flour correctly.
- Add simply the correct quantity of yeast — no more. Including extra yeast than required can mess with rising time and fermentation, resulting in an over-proofed dough and dense bread.
Remaining Ideas
- By no means add sizzling water on to the yeast. Scorching water (or any sizzling ingredient) kills the yeast, which is able to possible spoil your recipe.
- Watch out to not overbake. Baking for longer than mandatory will make these rolls much less tender than they need to be.
- Look forward to the bread to chill for not less than half-hour earlier than slicing! Slicing bread whereas remains to be sizzling makes the crumb gummy.
Storing and Freezing
These oat honey rolls keep tender for as much as 5 days if saved accurately. I retailer mine in a clear hermetic container or bread keeper.
You’ll be able to freeze this bread. For freezing baked bread, look ahead to it to chill utterly earlier than storing in a freezer-safe bag. Seal it and place it within the freezer — it lasts for as much as 3 months.
You’ll be able to freeze unbaked dough. After shaping the rolls, wrap them effectively in plastic wrap or retailer them in a freezer-safe bag. Watch out in order that they don’t contact when freezing, or it could be troublesome to separate the rolls. To bake, allow them to thaw and rise till puffy, then comply with the directions for baking within the recipe card/how-to.
Have you ever tried this Subway Honey Oat Bread Recipe? Please depart a 🌟 star score within the recipe card under, I might like to know the way it went!
📖 Recipe
Honey Oat Subway Bread
A light-weight, barely candy, and scrumptious bread roll that tastes similar to the true deal: this Subway Honey Oat Bread provides you with the perfect oat honey rolls for sandwiches!
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Components
Directions
-
In a medium bowl, add fast oats, honey, and butter.
-
Warmth the water over excessive warmth till it boils. Pour the heated water over the butter, honey, and fast oats, and provides it a stir. Let it soak for about half-hour, or till the combination is lukewarm.
-
Tip: Lukewarm is 105°F to 110°F. Including something too heat to the dough will mess it up: it’s going to make it ferment/rise sooner, and if it’s too sizzling, it’s going to kill some and even all the yeast. Look forward to it to achieve “child bottle” temperature: it shouldn’t be too heat if you contact it to your wrist.
-
In a big bowl, or the bowl of your stand mixer, add all-purpose flour, salt, yeast, the soaked oat combination, and a big egg, mixing till a shaggy dough types.
-
Utilizing the dough hook attachment, on low velocity (2 if utilizing a KitchenAid), knead for six minutes, and check for windowpane. If the dough tears, knead for two extra minutes, then check once more. It ought to have windowpane by the top of kneading. The dough will really feel clean and cheesy.
-
Tip: For those who’re utilizing cups, begin by including 5 ½ cups, leaving the ½ cup remaining so as to add in case the dough is simply too sticky.
-
You may as well knead by hand or use a bread machine. If kneading by hand, you may want a couple of extra minutes: knead for 10 to 12 minutes, and check for windowpane.
-
Cowl the dough and let it rise for 1½ hours, or till it doubles. For those who’re baking throughout winter, it’d take a bit longer, and through summer time, this primary rise could be shorter.
-
Deflate the dough and divide it into 8 equal elements. We’re shaping these elements into logs.
-
Open every half right into a rectangle along with your fingers or a rolling pin. Fold the highest third down and the underside third up, then fold the dough in half and pinch to shut. You may as well roll the dough over itself and pinch to shut.
-
Place the rolls onto a lined massive baking sheet. In case your baking sheet is small, you may want to make use of two. The rolls mustn’t contact — give them not less than 1 1⁄2 inches of house, as they’ll broaden throughout the second rise and baking.
-
Cowl the rolls and allow them to rise once more, this time for about 40 minutes, or till they appear puffy and lightweight.
-
Preheat your oven to 375°F, center rack. In a small bowl, whisk the egg white with one teaspoon of water till mixed for the egg wash.
-
Brush the highest of every roll with the egg wash, topping them with the remaining oats.
-
Bake rolls for 25 minutes, or till the highest is golden brown and the inner temperature reaches 190°F.
Notes
- Knead till the dough is clean and elastic. One of many causes your bread seems crumbly and dense is under-kneading the dough.
- Don’t add extra flour than wanted. Resist the urge so as to add extra flour, particularly if kneading by hand. An excessive amount of, and your rolls received’t be as gentle as they need to. If attainable, measure in grams as an alternative of utilizing cups. If utilizing cups, learn to measure the flour correctly.
- Add simply the correct quantity of yeast — no more. Including extra yeast than required can mess with rising time and fermentation, resulting in an over-proofed dough and dense bread.
- Look forward to the bread to chill for not less than half-hour earlier than slicing. Slicing bread whereas sizzling offers you a gummy crumb.
Vitamin
Serving: 1rollEnergy: 504kcalCarbohydrates: 93gProtein: 12gFats: 10gSaturated Fats: 5gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.3gLdl cholesterol: 44mgSodium: 439mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 272IUVitamin C: 0.1mgCalcium: 25mgIron: 5mg
