Post by Jay on Nov 16, 2004 20:05:35 GMT -6
OATMEAL DINNER ROLLS
INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
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 tablespoon 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 lightly floured surface; knead until
smooth and elastic (about 5 minutes). Place in a well-
greased bowl, turning to grease top. COVER and let rise
in a warm place (85 degrees), free from drafts, 1 hour
or until dough is doubled in bulk. PUNCH dough down,
and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased
9 x 1 3/4-inch round cake pans. COVER and let rise in
a warm place (85 degrees), free from drafts, 30 minutes
or until doubled in bulk. Bake in a preheated oven at
375 degrees for 15 minutes or until golden brown.
YIELD: 32 Rolls
Jay
INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
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 tablespoon 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 lightly floured surface; knead until
smooth and elastic (about 5 minutes). Place in a well-
greased bowl, turning to grease top. COVER and let rise
in a warm place (85 degrees), free from drafts, 1 hour
or until dough is doubled in bulk. PUNCH dough down,
and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased
9 x 1 3/4-inch round cake pans. COVER and let rise in
a warm place (85 degrees), free from drafts, 30 minutes
or until doubled in bulk. Bake in a preheated oven at
375 degrees for 15 minutes or until golden brown.
YIELD: 32 Rolls
Jay