I made these rolls last night right before dinner, and they turned out so soft and warm and wonderful!  Sometimes my bread turns out “just ok”, but for some reason, these were GREAT!  So, I will tell you exactly what I did, and, hopefully, you can replicate it!

Put one cup of very warm water and one cup of buttermilk in the bowl of your mixer (fitted with dough hooks).  Add: 1/3 cup oil, 1/3 cup honey, 1 Tablespoon instant yeast, and 1 Tablespoon dough enhancer.

Run mixer for a few seconds.  Turn off and add 3 or 4 cups of freshly milled hard white wheat flour, 2 handfuls (yes! handfuls!) of rolled oats, and 1 Tablespoon salt.  Turn mixer on lowest setting, and let run while you add spoonfuls of flour.  Stop adding flour when the dough cleanly pulls away from the sides of the bowl.

Set a timer for 6 minutes and let the mixer run, kneading the dough.  Meanwhile, turn your oven on and let it heat up for 2 minutes.  Then, turn it OFF.  Spray a baking stone with spray.

After the six minutes, turn off mixer, and dump dough onto your counter.  You don’t need to add any flour to your counter.  Break off pieces of dough a little bigger than a golf ball.  Roll into a ball, and place on baking stone.  This recipe should make about 18 rolls.  After all rolls are formed, put the stone in the warm oven and cover with a cloth (a dish towel will do!).

Let rise.  How long? Hmm.  I think I let these rise about a half hour, but just take a peek at the rolls every once in a while.  They should increase in size and start to smell a little yeasty.

Take stone out of oven.  Preheat to 350 degrees.  Bake for 15 minutes or so.  They should get nice and brown on top.  Oh  my goodness!  These were good!!