Honey Oat Subway Bread

5 from 1 vote

A light, slightly sweet, and delicious bread roll that tastes just like the real deal: this Subway Honey Oat Bread will give you the best oat honey rolls for sandwiches!

Prep Time10

Cook Time25

Fermentation2 10

Total Time2 45

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 504kcal

Author: Tatiana Kamakura

Equipment

Baking sheet
Parchment paper

Ingredients

1 ½ cup water hot
½ cup honey
⅓ cup butter
6 cup all-purpose flour
½ cup quick oats
1 ¼ teaspoon salt
2 ½ teaspoon instant dry yeast
1 large egg

US Customary - Metric

Instructions

In a medium bowl, add quick oats, honey, and butter.
Heat the water over high heat until it boils. Pour the heated water over the butter, honey, and quick oats, and give it a stir. Let it soak for about 30 minutes, or until the mixture is lukewarm.
Tip: Lukewarm is 105°F to 110°F. Adding anything too warm to the dough will mess it up: it will make it ferment/rise faster, and if it’s too hot, it will kill some or even all of the yeast. Wait for it to reach “baby bottle” temperature: it should not be too warm when you touch it to your wrist.
In a large bowl, or the bowl of your stand mixer, add all-purpose flour, salt, yeast, the soaked oat mixture, and a large egg, mixing until a shaggy dough forms.
Using the dough hook attachment, on low speed (2 if using a KitchenAid), knead for 6 minutes, and test for windowpane. If the dough tears, knead for 2 more minutes, then test again. It should have a good windowpane by the end of kneading. The dough will feel smooth and tacky.
Tip: If you’re using cups, start by adding 5 ½ cups, leaving the ½ cup remaining to add in case the dough is too sticky.
You can also knead by hand or use a bread machine. If kneading by hand, you might need a few more minutes: knead for 10 to 12 minutes, and test for windowpane.
Cover the dough and let it rise for 1½ hours, or until it doubles. If you’re baking during winter, it might take a bit longer, and during summer, this first rise might be shorter.
Deflate the dough and divide it into 8 equal parts. We’re shaping these parts into logs.
Open each part into a rectangle with your hands or a rolling pin. Fold the top third down and the bottom third up, then fold the dough in half and pinch to close. You can also roll the dough over itself and pinch to close.
Place the rolls onto a lined large baking sheet. If your baking sheet is small, you might need to use two. The rolls should not touch — give them at least 1 1⁄2 inches of space, as they will expand during the second rise and baking.
Cover the rolls and let them rise again, this time for about 40 minutes, or until they look puffy and light.
Preheat your oven to 375°F, middle rack. In a small bowl, whisk the egg white with one teaspoon of water until combined for the egg wash.
Brush the top of each roll with the egg wash, topping them with the remaining oats.
Bake rolls for 25 minutes, or until the top is golden brown and the internal temperature reaches 190°F.

Video

Notes

Prevent a Dense Crumbly Loaf

Knead until the dough is smooth and elastic. One of the reasons your bread turns out crumbly and dense is under-kneading the dough.
Don’t add more flour than needed. Resist the urge to add more flour, especially if kneading by hand. Too much, and your rolls won’t be as light as they should. If possible, measure in grams instead of using cups. If using cups, learn how to measure the flour properly.
Add just the right amount of yeast — not more. Adding more yeast than required can mess with rising time and fermentation, leading to an over-proofed dough and dense bread.
Wait for the bread to cool for at least 30 minutes before slicing. Slicing bread while hot gives you a gummy crumb.

Nutrition