Since my bread (posted below) didn't rise enough to make a delicious loaf, or a good looking photo, I decided to try nearly the same dough but make dinner rolls instead. And they turned out "Yummy!" Here's the photo...
And, here's the recipe!
Oats 'n Wheat Dinner Rolls
1 3/4 to 2 3/4 cups all-purpose flour (I use unbleached)
1/3 cup rolled oats
1/4 cup sugar
1 5sp. salt
1 pkg. active dry yeast
1 cup milk
3 Tblsp. butter
3/4 cup whole wheat flour
Topping:
1 egg white (I didn't use this)
1 Tblsp. water (I used this)
1 Tblsp. rolled oats (I used this)
In large bowl, combine 1 cup all-purpose flour, 1/3 cup rolled oats, sugar, salt and yeast; blend well. In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed (yes, I used a mixer). By hand, stir in whole wheat flour and an additional 1/2 to 1 1/4 cups all purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 (I even used a bit more) all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 1 hour. (I heat the oven at its lowest setting for just a tiny bit, to make it warm, and shut it off. I also take a big bowl of hot water and place it in the oven as well.)
Grease 9-inch square pan liberally. Punch down dough several times to remove all air bubbles. Divide dough into 16 pieces; shape into balls. Place in greased pan. Cover; let rise in warm place until light and doubled in size, about 35 to 45 minutes. Remove from oven. (I placed a wire cookie rack over my hot bowl of water and place the rolls on the rack over the water with a towel keeping in the warmth while the oven heats.)
Heat oven to 375 degrees F. Uncover dough. In small bowl, combine egg white and water; beat slightly. Carefully brushh over rolls; sprinkle with 1 Tblsp rolled oats. (I only brushed with water and sprinkled oats.) Bake for 20 to 30 minutes or until golden brown. Immediately remove from pan. Make sure you've greased the pan liberally! Serve Warm. Yum!
On floured surface, knead in 1/4 to 1/2 (I even used a bit more) all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 1 hour. (I heat the oven at its lowest setting for just a tiny bit, to make it warm, and shut it off. I also take a big bowl of hot water and place it in the oven as well.)
Grease 9-inch square pan liberally. Punch down dough several times to remove all air bubbles. Divide dough into 16 pieces; shape into balls. Place in greased pan. Cover; let rise in warm place until light and doubled in size, about 35 to 45 minutes. Remove from oven. (I placed a wire cookie rack over my hot bowl of water and place the rolls on the rack over the water with a towel keeping in the warmth while the oven heats.)
Heat oven to 375 degrees F. Uncover dough. In small bowl, combine egg white and water; beat slightly. Carefully brushh over rolls; sprinkle with 1 Tblsp rolled oats. (I only brushed with water and sprinkled oats.) Bake for 20 to 30 minutes or until golden brown. Immediately remove from pan. Make sure you've greased the pan liberally! Serve Warm. Yum!
2 comments:
These look yummy! I think I am going to try these and adapt them to all whole wheat and honey. I will let you know if it turns out.
Hi Theresa,
I'd like to know how you fare with changing the recipe. I'm sure you'll be able to do it! ;-)
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