Toasted Oat Milk-and-Honey Pretzel Rolls

Steps

1. Toast the topping: in a dry skillet over medium heat, stir 50 g of the oats for 4 to 5 minutes until golden and nutty, then set aside to cool.
2. Make the porridge: in a small saucepan, simmer the remaining 80 g of oats with the 120 g portion of milk for 3 minutes until thick, then spread on a plate and cool to lukewarm, about 20 minutes.
3. In a large bowl, whisk the bread flour, instant yeast and salt.
4. Stir the honey into the 220 g portion of lukewarm milk (about 95°F, 35°C), then add it to the flour with the cooled oat porridge and the softened butter.
5. Knead 10 to 12 minutes by hand (or 7 minutes in a mixer) until smooth, soft and elastic. The dough is about 63% hydration, counting the milk as liquid, and 2% salt.
6. Cover and let rise at about 75°F (24°C) for 60 to 80 minutes, until doubled in size.
7. Line two baking sheets with lightly oiled parchment. Divide the dough into 12 equal pieces, shape each into a tight ball and set seam-side down on the sheets.
8. Cover and proof at about 75°F (24°C) for 25 to 30 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
9. Make the bath: in a 3-quart saucepan, bring the water to a boil, stir in the brown sugar, then slowly add the baking soda (it will foam) and lower to a gentle simmer.
10. Boil the rolls 2 at a time, 30 seconds per side, lift out with a slotted spoon, drain and return them to the parchment.
11. Brush each roll with the beaten egg, press the toasted oats onto the tops, and cut a shallow slash across each with a sharp knife.
12. Bake 18 to 22 minutes, until deep brown and the centers reach 190°F (88°C).
13. Cool on a rack for at least 20 minutes before splitting.