Food recipes
Oatmeal Dinner Rolls
Oatmeal Dinner Rolls Ingredients: water, bottled, generic oats oil, canola leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched salt, tabl...
Oatmeal Dinner Rolls
Ingredients:
water, bottled, generic
oats
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
Directions:
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
Boil, stirring constantly, 1 minute.
Remove from heat; let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 T.
sugar in a 2-cup measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
Punch down dough and divide in half; shape each portion into 8 balls.
(Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
Place evenly into 2 lightly greased round cake pans.
Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 for 15 minutes or until golden brown.
Makes 16 rolls.
Ingredients:
water, bottled, generic
oats
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
Directions:
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
Boil, stirring constantly, 1 minute.
Remove from heat; let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 T.
sugar in a 2-cup measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
Punch down dough and divide in half; shape each portion into 8 balls.
(Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
Place evenly into 2 lightly greased round cake pans.
Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 for 15 minutes or until golden brown.
Makes 16 rolls.