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View Full Version : Oatmeal Dinner Rolls



Karenne
December 5th, 2006, 12:11 AM
Store leftover rolls in an airtight container for up to three days, or freeze them for up to a month.

1 cup 2% reduced-fat milk
3/4 cup water
1/4 cup honey
1 package dry yeast (about 2 1/4 teaspoons)
3 tablespoons butter, melted
1 large egg, lightly beaten
4 1/4 cups all-purpose flour (about 19 ounces), divided
1 cup regular oats
1 1/2 teaspoons salt
Cooking spray

Combine milk, 3/4 cup water, and honey in a small saucepan. Heat milk mixture over medium-high heat to 100 to 110; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, oats, and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, and turn to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.
Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times; let rest 5 minutes. Divide mixture into 24 equal portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 425.
Bake rolls at 425 for 12 minutes or until browned. Remove rolls from pan; cool on a wire rack.

Yield: 24 rolls (serving size: 1 roll)

writeNutrient();NUTRITION PER SERVING
CALORIES 131(16% from fat); FAT 2.4g (sat 1.2g,mono 0.6g,poly 0.3g); PROTEIN 3.7g; CHOLESTEROL 13mg; CALCIUM 22mg; SODIUM 167mg; FIBER 1.2g; IRON 1.3mg; CARBOHYDRATE 23.6g