From the kitchen of One Perfect Bite...The Silver Fox had one of his favorite meals tonight - smoked sausage with really, really sour sauerkraut. Though I have tried to eat it with the same gusto he displays, a little of it goes a long way for me. So, I, instead, opted for a large salad, some soup and oatmeal dinner rolls that I experimented with this afternoon. I'm in the throes of spring cleaning and my task for the day was cleaning my kitchen cabinets. Since I'd be in the kitchen anyway, I thought it would be a great day to bake some bread. I had seen a recipe for oatmeal dinner rolls in Taste of Home magazine, and since I don't have a lot of bread recipes that use oatmeal, I thought I'd give the rolls a try. I liked the base recipe but thought it sounded a bit bland, so I added some whole wheat flour, some molasses and slightly increased the amount of salt I used to prepare the rolls. This is an easy recipe. As a matter of fact your mixer will do most of the work. I thought the rolls, which turned out to be light and fluffy, needed additional baking time to assure they were not damp and gummy, so I gave them an additional 5 minutes. These are tasty rolls and I'll be making them again. I hope you'll give them a try. Here is how they are made.
Oatmeal Dinner Rolls...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
2 cups water
3 tablespoons butter
1 cup 1 minute quick-cooking oats
2-1/4 teaspoons active dry yeast
1/3 cup warm water
1 tablespoon dark molasses
1/3 cup packed dark brown sugar
2 teaspoons salt
1 cup whole wheat flour
3 to 4 cups all-purpose flour + additional flour for kneading
1) Bring water and butter to a boil in a large saucepan set over medium-high heat. Add oatmeal and stir until mixture starts to thicken, about 1 minute. Remove pan from heat and let cool until lukewarm.
2) Place 1/3 cup warm water in bowl of an electric stand mixer. Stir in molasses, then sprinkle yeast over mixture. Let sit until foamy. Add oat mixture, dark brown sugar, salt, whole wheat flour and 3 cups of all-purpose flour, beating until mixture is smooth. Add enough remaining flour to form a soft dough.
3) Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4) Punch dough down and allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
5) Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on wire racks. Brush tops lightly with soft butter. Yield: 1-1/2 dozen rolls.
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