Pull-Apart Oat Caraway Breakfast Rolls

Pull-Apart Oat Caraway Breakfast Rolls 🍞✨ Soft, golden breakfast rolls with rolled oats on top, caraway through the crumb and a glossy salted-butter finish. They are made for tearing apart at the table with honey, marmalade or extra butter. Yield: 9 rolls Time: about 30 min hands-on, 1 hr 45 min rising, 22-26 min baking Ingredients 🌾 - 360 g bread flour, plus a little for dusting - 65 g rolled oats, plus 2 tbsp for topping - 2 tsp caraway seeds, plus 1/2 tsp for topping - 7 g instant yeast - 1 tsp fine sea salt - 240 ml warm milk - 2 tbsp honey - 45 g unsalted butter, melted, plus extra for the tin - 1 large egg, beaten, divided - 1 tbsp salted butter, melted, for brushing - Flaky salt, optional Method 👩‍🍳 1. Warm the milk until just lukewarm, not hot. Stir in the honey and yeast, then leave for 5-8 minutes until lightly foamy. 2. In a large bowl, mix the bread flour, oats, caraway seeds and fine salt. Add the yeast mixture, melted unsalted butter and about half the beaten egg. Mix to a shaggy dough. 3. Knead for 8-10 minutes by hand, or 6 minutes in a mixer, until the dough is smooth, elastic and still slightly tacky. If it feels wet, add flour 1 tbsp at a time; if dry, add a splash of milk. 4. Cover and rise in a warm spot for 60-75 minutes, until doubled and soft. Butter a 20 cm square tin or similar small baking dish. 5. Divide the dough into 9 pieces. Tuck each piece under itself to make a tight ball, then arrange in the tin with a little space between them. Cover and rise for 35-45 minutes, until puffy and touching. 6. Brush with the remaining beaten egg. Scatter with oats, extra caraway and a tiny pinch of flaky salt. Bake at 190C / 375F for 22-26 minutes, until deep golden and the centre rolls feel set. Cover loosely with foil near the end if the tops brown too quickly. 7. Rest for 10 minutes, then brush with melted salted butter while still warm. Pull apart at the table and serve with honey, marmalade or soft cheese. Serving and storage 🌿 Best warm on the day of baking. Store airtight for 2 days and rewarm at 160C / 320F for 6-8 minutes. Freeze cooled rolls for up to 1 month, then thaw and refresh in the oven. Save this one for a slow weekend breakfast or a cozy brunch basket. 💚