Whole wheat and oat English muffins and dinner rolls

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I really love my whole wheat and oat bread dough recipe. I've used it to make loaf bread, dinner rolls, hamburger buns and even English muffins! It's 100 % whole grain and amazingly light. It has a little honey in it, but no other added sugar.

I happened to need both English muffins and dinner rolls, so I made a 1.7x batch of dough. One of the great things about having everything weighed instead of using, say, cups of flour, is that it's possible to easily make a 1.7x recipe. Try doing that with a 1 cup measure!

Soaker

4.8 oz. oats, coarsely ground
6.8 oz. water @ 70°F

Use regular (not instant or quick) oats. I ground them for about 30 seconds in the food processor until coarsely ground. Add 4 oz. of water in a small bowl, cover with plastic wrap and let sit at room temperature until the next day.

Poolish

7.7 oz. whole wheat flour
0.035 oz. instant yeast
6.8 oz. water @ 70°F

Mix together the yeast, water, and whole wheat flour until a paste forms and all of the flour is hydrated, but not longer. Cover with plastic wrap and let sit at room temperature for 2 to 4 hours. Then put into the refrigerator overnight.

Dough

6.8 oz. King Arthur white whole wheat flour
3.4 oz. whole wheat flour
0.3 oz. salt
0.2 oz. instant yeast
1.7 oz. honey
0.5 oz. vegetable oil
2 eggs lightly beaten

For English muffins, follow this recipe.

For dinner rolls, follow this recipe.

It's dairy-free but not vegan because of the eggs and honey.

Tight plastic wrap helps keep the English muffins flat during the second proofing.

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An abundance of timers doesn't hurt, either.

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