Soft Bread Salami Rolls

"[Photographs: Aki Kamozawa and H. Alexander Talbot] These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand. Why this recipe works: * Instant yeast speed up the proofing process, making these rolls quick and easy. * Baking each roll on a thin slice of salami infuses the bread with salami flavor while adding an appealing crisp on salami to each one. Note: Oat flour is available at well-stocked health food stores and grain companies like Bob's Red Mill. If you have beef with enough fat to trim, you can render the fat by cooking it in a small pot of water until the fat pieces have shriveled and turned mostly to liquid fat; strain, then chill the remaining liquid. Once chilled, the beef fat can be lifted from any remaining water, and then melted down for crushing. Alternatively, you can also brush the rolls with olive oil or butter...."