Hello everyone! Just a quick post today with the promised roll variation. I’m not posting a picture of anything–just the brief description from my own recipe files. This is from my Cook’s Illustrated magazine that my son subscribes me to every year for my Christmas present. I’ve changed it just a little bit to make it simpler and more streamlined (of course),but other than that it’s basically the same. I like the addition of the molasses and the oatmeal. It’s like a warm, cozy, nubby sweater for fall!
WHOLE WHEAT OATMEAL-MOLASSES ROLLS
Ingredients:
3/4 cup old-fashioned oatmeal
1 cup + 2 tablespoons boiling water
2 tablespoons butter
1 egg
2 1/2 cups whole wheat flour, or a half-and-half mixture of ww and white
1/4 cup molasses
2 teaspoons yeast
1 tsp. salt
Instructions:
I just use my bread machine. Put the oatmeal, boiling water and butter into the pan of your machine and let sit until somewhat cooled off. Since I use a grain mill to produce the flour, I let the water/oatmeal sit while I do the grinding. That takes a few minutes. I then put the four on top of the oatmeal mix, then put the other ingredients on top of that. As the cycle begins the mixture cools off even more, especially since the egg is cold. I’m giving you all this explanation because I want you to realize how simple this recipe really is, even with the boiling-water step. You may need to add a little more flour as the dough comes together, but it should remain fairly moist. Divide into 12 portions and put in a round cake pan, 9 around the edge of pan and 3 in the middle. Let rise for perhaps 1/2 hour while you heat the oven to 375. Bake 25-30 minutes, or until well browned and 195 in the idle of the middle roll. Turn out onto a rack and let cool. These are a nice alternative to plain ww rolls.