Maple Oat Porridge Pull-Apart Rolls with Rosemary

Steps

1. Set aside a sixth of the oats for the topping. In a small saucepan, warm the buttermilk over low heat until steaming, then stir in the remaining five-sixths of the oats and the rosemary. Let this oat porridge soak off the heat for 20 minutes, until it cools to about 95°F (35°C).
2. Beat the egg in a small cup; set aside a quarter of it, covered in the fridge, for the egg wash.
3. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt.
4. Add the oat porridge, water, maple syrup, softened butter and the remaining three-quarters of the beaten egg. Stir into a sticky dough; counting the buttermilk's water it is about 93% hydration and 2% salt, high because the oats drink up much of the liquid.
5. Knead with lightly oiled hands or a stand mixer for 8 to 10 minutes, until elastic and tacky but no longer wet.
6. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
7. Grease a 9-by-13-inch pan. Divide the dough into 12 equal pieces, shape into tight balls and set them in the pan in 3 rows of 4, just touching.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Near the end, preheat the oven to 375°F (190°C).
9. Brush the tops with the reserved quarter of the beaten egg and sprinkle with the reserved oats.
10. Bake for 22 to 26 minutes, until deep golden and 190°F (88°C) in the center.
11. Cool in the pan 5 minutes, then turn out onto a rack and cool at least 20 minutes before pulling apart.