Ingredients
1 1/2 cups water
1/2 cup liquid honey
1/3 cup butter
5 1/2 cups all-purpose flour, divided
1/2 cup quick-cooking oats
2 teaspoons salt
2 teaspoons active dry yeast
2 large eggs
1 teaspoon cold water
1 large egg white
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In a medium saucepan, combine water, honey and butter. Heat over low heat until liquids are warm (120 F to 130 F.) DO NOT BOIL. In a large bowl or a bread mixing machine, add 5 cups of flour, cooking oats, salt and yeast; mix to blend. Gradually mix in warm liquids and mix until liquids are absorbed. Add eggs and mix for about 3 minutes until all ingredients are well mixed together. Remove dough onto a lightly floured surface and knead in the remaining 1/2 cup of flour. Knead for about 5 minutes until dough is nice and smooth. Roll dough into a ball and place in a lightly greased bowl, turning to grease the top. Cover and let rise in a warm area until dough is doubled in bulk, about 1 hour. Punch dough down and divide into 8 equal pieces. Roll dough out into the shape of a log, about 12 inches long and about 1 1/4 inches round. Place dough log buns on 2 large cookie sheets lined with parchment paper, (4 on each sheet)and spaced. Cover and let rise in a warm area until doubled in size, about 1 hour. Preheat oven to 375°F. In a small bowl, combine cold water and egg white and whisk until frothy. Brush tops of loaves with egg mixture. Sprinkle quick cooking oats over the top surface of the loaves. Bake in preheated 375 F oven for 20 to 25 minutes or until top is lightly browned and the bread sounds hollow when tapped. Cool buns on a wire rack. You are now ready to make your favorite Subway sandwich. You may also make 2 - 4 1/2 x 8 1/2 inch loaves. Bake at 375 F for 35 to 40 minutes or until done.
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Lavender-infused honey — tea, yogurt, cheese, French pastry