Thursday, September 23, 2010

Oatmeal Wheat Sandwich Rolls

Dough at the end of mixing

These tasty rolls are worth the time it takes to make a yeast dough. They have a sweet and nutty flavor that makes them perfect for sandwiches of any kind or just with some butter and honey. I found the recipe for these years ago and have modified it a little by adding whole wheat flour to make them a little healthier and more filling.

These rolls last for days without getting dried out and they freeze very well. Enjoy!

Oatmeal Wheat Sandwich Rolls
2 1/3 cup Water (divided)
1 cup uncooked Oatmeal (I wouldn't use instant)
3 tabl. Butter
2/3 cups Brown Sugar (not packed - you can cut down on the sugar if you want)
1 1/2 teas. Salt
1 teas. Sugar (to proof yeast
2 (1/4 oz each) packets Active Dry Yeast
1 1/2 cups Whole Wheat Flour
4 - 4 1/2 cups White Flour

The finished product! Yum!
Put two cups of the water in a saucepan to boil and add in oatmeal and butter when it reaches the boiling point. Continue boiling for one minute. Meanwhile Heat 1/3 cup water to 120 - 130 degrees (hot enough to proof yeast but not so much as to kill it) and add in sugar; stir and sprinkle yeast over top. Set aside yeast mixture to proof (yeast will bubble and rise) for about 5 minutes. Pour Oatmeal mixture into a mixing bowl and add in brown sugar and salt. Let cool until it is cool enough to add the yeast mixture in without killing the yeast. Put in three cups of flour (whole and white flour) and mix thoroughly. Gradually add in more flour until the dough is smooth enough to handle (not too sticky) then knead the dough on a hard surface, sprinkling flour on as needed for about 6-8 minutes or until dough is smooth and elastic (not sticky). Put dough in a greased mixing bowl turning dough once so that the top is greased and set in a warm non-drafty place to rise until doubled (about an hour). Once dough has doubled punch down and divide it into 24 balls. Shape balls up into little rounded disks and put on two 13x9 cookie sheets to rise again until rolls have doubled in size (about 45 minutes). Once rolls have doubled heat oven to 350 degrees and bake rolls for about 20-30 minutes or until golden brown. Serve warm.

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