Oat Rolls — With A Touch of Honey
![Oatmeal porridge, honey, and a preferment give these tender rolls sweetness and lovely developed flavor.](https://www.foodgal.com/wp-content/uploads/2022/12/Oat-rolls.jpg)
Admittedly, I have a problem with commitment.
Only when it comes to bread making, that is.
During the pandemic, when everyone who was anyone was fussing over their sourdough starter like a new puppy, I was not.
I just couldn’t bring myself to pull the trigger to tend to a starter that needed caring, feeding, and coddling, day in and day out. After all, I already had a husband who needed all of that. (Kidding, sort of.)
So, when it comes to my sporadic bread baking, I rely on packaged dry yeast instead, which is convenient enough to buy at any supermarket and to keep handy in my fridge when the urge strikes.
![](https://www.foodgal.com/wp-content/uploads/2022/12/Bread-Head.jpg)
But along comes 2019 James Beard Award-winning “Outstanding Baker” and head baker at Chicago’s Publican Quality Bread bakery, Greg Wade, who shows how to combine both dry yeast and a preferment for even better results, as evidenced in his recipe for sensational “Oat Rolls.”
It’s all in his new cookbook, “Bread Head” (W.W. Norton), of which I received a review copy. It was written with St. Louis book collaborator Rachel Holtzman.
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