Breads and such

Blues is to jazz what yeast is to bread. Without it, it’s flat.” 

Carmen McRae

Honey-Oat Rolls

Ingredients

  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup old-fashioned oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/4 cup honey
  • 5 tablespoons butter, divided
  • 1 large egg, room temperature

Directions

  • 1. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13×9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
  • 4. Preheat oven to 375°. Bake until golden brown, 20-22 minutes. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

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