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Combine all of the ingredients in a large bowl and mix until just combined – you are not kneading here, just making sure all ingredients are moistened. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead, by hand, stand mixer, or bread machine, to make a smooth, soft, elastic dough.
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Place the dough in a lightly greased bowl and let it rise for 1 to 1½ hours, until it's almost doubled in size.
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Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3" across.
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Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until almost doubled. Towards the end of the rising time, preheat the oven to 350F.
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Brush the buns with the egg white/water mixture. Sprinkle with oats.
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Bake the buns for 21 to 25 minutes, until they'rere golden brown. Cool completely on a wire rack before slicing.
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Store in an airtight container.