Thanksgiving Rolls
Grandmama complained that she couldn't find dinner rolls that our son with egg alergies could eat, so we made our own.
The oatmeal gives this recipe a nice texture. You could probably use a little more sugar than the recipe calls for and get away with it if you want them sweet. They rose very quickly at my parent's house outside of Atlanta, GA and can definitely be pushed around more quickly than the info in the actual recipe.
Prepared with the help of Guideposts magazine. http://www.guidepostsmag.com/comfortfood/good.asp
Oatmeal Dinner Rolls
This recipe, from the book Fix-it and Enjoy-It!, and comes from Martha Bender of New Paris, Indiana. Her rolls will be welcome at your Thanksgiving table.
2 cups water
1 cup dry quick oats
3 tablespoons butter or margarine
1 package dry yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 tablespoon sugar
1 teaspoon salt
4 3/4 to 5 1/4 cups flour
In saucepan, bring 2 cups water to boil. Add oats and butter. Cook and stir 1 minute. Remove from heat. Cool to lukewarm [sidenote - we used one of the cups as ice, plus a little extra water in order to cool quicker. Sticking it in the freezer worked as well].
In large bowl, dissolve yeast in 1/3 cup water. Add cooled oats mixture, sugars, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough. Turn onto floured surface; knead 6 to 8 minutes, kneading in more flour, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. [sidenote - we were in a rush and let them rise for 20 minutes on the stove above the cooking turkey] Punch down. Let rest 10 minutes.
Shape into 18 balls. Place in greased 9-inch round baking pan [sidenote - I think they missed a plural here. you definitely will need two 9-inch pans unless you use a 9-inch radiused pan]. Cover. Let rise until double, about 45 minutes [again rushed - waited about 30 minutes].
Bake at 350°F for 20 to 25 minutes, until golden brown [we removed after 35 minutes and they were still a little doughy, but after sitting in the bread basket for a while, they came out just fine]. Remove from pan to wire rack to cool.
The oatmeal gives this recipe a nice texture. You could probably use a little more sugar than the recipe calls for and get away with it if you want them sweet. They rose very quickly at my parent's house outside of Atlanta, GA and can definitely be pushed around more quickly than the info in the actual recipe.
Prepared with the help of Guideposts magazine. http://www.guidepostsmag.com/comfortfood/good.asp
Oatmeal Dinner Rolls
This recipe, from the book Fix-it and Enjoy-It!, and comes from Martha Bender of New Paris, Indiana. Her rolls will be welcome at your Thanksgiving table.
2 cups water
1 cup dry quick oats
3 tablespoons butter or margarine
1 package dry yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 tablespoon sugar
1 teaspoon salt
4 3/4 to 5 1/4 cups flour
In saucepan, bring 2 cups water to boil. Add oats and butter. Cook and stir 1 minute. Remove from heat. Cool to lukewarm [sidenote - we used one of the cups as ice, plus a little extra water in order to cool quicker. Sticking it in the freezer worked as well].
In large bowl, dissolve yeast in 1/3 cup water. Add cooled oats mixture, sugars, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough. Turn onto floured surface; knead 6 to 8 minutes, kneading in more flour, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. [sidenote - we were in a rush and let them rise for 20 minutes on the stove above the cooking turkey] Punch down. Let rest 10 minutes.
Shape into 18 balls. Place in greased 9-inch round baking pan [sidenote - I think they missed a plural here. you definitely will need two 9-inch pans unless you use a 9-inch radiused pan]. Cover. Let rise until double, about 45 minutes [again rushed - waited about 30 minutes].
Bake at 350°F for 20 to 25 minutes, until golden brown [we removed after 35 minutes and they were still a little doughy, but after sitting in the bread basket for a while, they came out just fine]. Remove from pan to wire rack to cool.
posted by wtcantrell at
3:49 PM
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