• Stand mixer with a dough hook attachment
• Baking pan

1. Prepare dough: In the bowl of a stand mixer, combine warm oat milk, sugar and yeast and set aside until the mixture is frothy. Mix in olive oil on low speed for 30 seconds. Mix in bread flour, salt and color powder (if using) on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Form a dough ball and place the dough in a clean bowl, cover and proof for 60-90 minutes.
3. Roll dough: Punch the air out of dough and lightly re-knead the dough for a few seconds. Cut the dough into 14 to 16 equal portions and form dough balls with each portion.
4. 2nd proof: Prepare a baking pan and place the buns side by side in the pan. Cover with a kitchen towel and set aside for 45 - 60 minutes.
5. Garlic Butter: Whisk or blend all ingredients until well combined. Once the buns have risen, brush a generous amount of garlic butter onto the dough and sprinkle dried rosemary.
6. Bake: Preheat oven to 375 deg. F. Before baking reduce oven temperature to 350 deg. F and bake for 25 - 30 minutes. Oven temperatures vary, when ready, the top of the buns should be golden-brown and should sound hollow when you tap on it. There should be no soft crust left in the pan.
7. Cool: Allow the buns to cool in the pan for 10 minutes. Transfer the buns to a wired rack and serve warm or allow the buns to cool to room temperature.
8. Optional: For an extra garlic kick, if you have any garlic butter left, brush some more melted garlic butter onto the prepared dinner rolls while they're still warm.

*Approximately 40 dinner rolls used in the dinner roll tower: Stack dinner rolls on top of each other, start with a wide base, and as you move up, each new level should be slightly narrower than the last. Use toothpicks if necessary to hold the wider levels together.