There is an interesting article/recipe that is somewhat similar to the KAB Whole Grain rolls using oatmeal in the Fall 2020 issue of Cooks Illustrated by Andrea Geary. She soaks the oats in boiling water first before proceeding with the recipe, and soaking the oats mimics the outcome of the Tangzhong method to develop a soft and moist crumb. They are both great recipes (CI's and KAB's).

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