Maple Oat Porridge Cheddar Spelt Rolls

Steps

1. Make the porridge first: in a small saucepan, bring the water (holding back 1 tablespoon for the egg wash) to a simmer, stir in 80 g of the oats and cook 3 to 4 minutes until thick and creamy.
2. Off the heat, stir the maple syrup and 30 g of the butter into the porridge. Cool about 20 minutes until just warm to the touch, below 100°F (38°C).
3. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and thyme to make the dry mix.
4. Add the warm porridge and the lukewarm milk to the dry mix and stir into a shaggy dough. The dough is about 70% hydration (counting the milk's water, plus the porridge) and 1.8% salt.
5. Knead 6 to 8 minutes by hand, or 5 minutes on low in a stand mixer, until smooth and slightly tacky; spelt dough tears if overworked, so stop once it is smooth. Knead in the cheddar cubes until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Grease a 9x13-inch baking pan with the remaining 10 g of butter.
8. Divide the dough into 12 equal pieces, about 95 g each, and shape each into a tight ball, tucking any exposed cheese underneath. Set them in the pan in 3 rows of 4.
9. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
10. Beat the egg with the reserved tablespoon of water, brush it over the rolls and sprinkle with the remaining 20 g of oats.
11. Bake 22 to 25 minutes, until deep golden and the center of a roll reads 190°F (88°C).
12. Cool the rolls in the pan for 5 minutes, then turn them onto a rack and cool at least 15 minutes before pulling apart.