Oat-Topped Rye Garlic Rosemary Dinner Rolls

Steps

1. Make the oat soaker: in a large bowl, pour the 160 g boiling water over 100 g of the oats, stir, and let stand 30 minutes until thick and just warm.
2. Stir the 220 g warm water, the molasses and 25 g of the olive oil into the oat soaker.
3. Add the rye flour, 180 g of the bread flour, the instant yeast, the salt, 10 g of the minced garlic, the rosemary and 10 g of the parsley. Mix until no dry rye flour or bread flour remains. The dough is about 76% hydration and 2% salt.
4. Dust the counter with half of the remaining 20 g bread flour and knead about 6 minutes; rye dough stays sticky and paste-like, so use a wet hand or bowl scraper rather than adding more bread flour.
5. Coat a clean bowl with the remaining 5 g olive oil, add the dough, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size (rye won't fully double).
6. Line a baking sheet with parchment. Dust the counter with the last half of the reserved bread flour, turn the dough out, divide it into 12 equal pieces (about 85 g each), and roll each into a smooth ball with damp hands. Set them 2 inches apart.
7. Stir the remaining 5 g garlic and 5 g parsley into the melted butter. Brush half of the garlic butter over the rolls and sprinkle with the remaining 20 g oats, pressing gently so they stick.
8. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and a fingertip dent springs back slowly. Meanwhile, preheat the oven to 400°F (200°C).
9. Bake 20 to 24 minutes, until the oats are toasted, the bottoms sound hollow, and the center of a roll reads 200°F (93°C).
10. Brush the hot rolls with the remaining half of the garlic butter, then cool on a rack at least 20 minutes before serving so the rye crumb sets.