Step 1

In a large bowl (I use my Kitchen Aid) mix whole wheat flour, oats, and dry yeast.

Step 2

Add milk, water, honey, egg, and oil and mix well with a wooden spoon or spatula.

Step 3

Using the dough hook, start kneading at medium speed, adding salt and bread flour, a half cup at a time. You can also knead by hand, adding all you can in the bowl and then finishing on the counter.

Step 4

Using a stand mixer should take 6-7 minutes; around 10 if kneading by hand.

Step 5

The dough is barely sticky and should eventually leave the sides of the mixer bowl or the counter if kneading by hand.

Step 6

Always add 1/2 cup at a time and wait about 30 seconds until the flour is absorbed before adding more. You don’t want a very firm dough, it should be slightly sticky.

Step 7

Oil a large bowl and put the dough, turning it around to oil the top.

Step 8

FIRST RISE - cover with film and let double in volume, for 1 1/2 to 2 hours in a warm place. I sometimes wrap it in a sweater or blanket if the room is more cold than warm.

Step 9

Lightly punch the dough with your fist and transfer it to a clean counter.

Step 10

Carefully flatten it a bit. Divide in two.

Step 11

For dinner rolls: divide the dough into about 30 pieces. Make each into small balls pinching the dough at the bottom. Cover each ball with the palm of your hand and make circular movements to smooth and round the pieces. Repeat with all balls.

Step 12

For burger buns: divide the dough into 12 pieces. Repeat the process for the dinner rolls above, but flatten the balls after forming them so they bake with less inside crumb.

Step 13

For a sandwich loaf: make a rectangle, long side parallel to the edge) and roll away from you (as you would cinnamon rolls), pinching the dough together with each roll until you have a loaf.

Step 14

For all of the shapes: dust the pans with some oatmeal or polenta in the bottom and place the rolls or buns, or loaves. See the Notes below for finishing specifications.

Step 15

SECOND RISE - cover pans with clean kitchen towels and let rise until puffed, about 1 hour.

Step 16

Meanwhile, preheat the oven to 350ºF / 180ºC.

Step 17

If you want, brush the top of the rolls carefully with water and sprinkle some oats on top. Or with an egg wash, see Notes below.

Step 18

Bake for 30 to 40 minutes for loaves, about 20 minutes for rolls, and about 25 minutes for buns, or until golden on top and the bottoms sound hollow when lightly tapped.

Step 19

Remove from pans and let cool completely on a wire rack. Best eaten in the first 8 hours or so.