Sunday, April 05, 2015

Honey Oat Rolls

This was a new recipe for Easter. I think these could be really good....I think I did something wrong in the last step as it didn't rise enough so the rolls were fairly hard and small.  I need to work on it some more. I'd like to try to get this into my bread maker at least until the last step (divide into rolls).

Honey Oat Rolls
Modified from Country Woman
 
2 1/2 to 2 3/4 cups flour
3/4 cup whole wheat flour
1/2 cup old fashioned oats
2 pkg (1/4 oz each) active dry yeast
1 tsp salt
1 cup water
1/4 cup honey
4 tbsp. butter
1 egg

In a large bowl, mix 1 cup flour, whole wheat flour, oats, yeast and salt.  In a small saucepan, heat water, honey and butter to between 120 to 130 degrees (I actually did this in the microwave and just checked the temperature before I dumped it in).  Add to the dry ingredients, beat on medium speed for 2 minutes (I used my dough hook here).  Add egg, beat 2 minutes longer.  Stir in enough of remaining flour (I used 2 1/2 cups total) to form a soft dough (will still be sticky).  Turn dough onto floured surface and knead until smooth and elastic, about 6-8 minutes (I did most of this in the mixer, just doing the last minute or so by hand).  Place in a greased bowl and cover with plastic wrap and let rise in a warm place until doubled (they said about an hour, this took me more like 2). 

Punch dough down.  Turn dough into lightly floured surface.  Divide and shape into 24 rolls.  Place balls into a greased pan or muffin pan.  Cover with towel and let rise until doubled about 30 minutes (I let it go at least an hour and I don't think it rose enough...something went wrong here...this didn't rise enough for me...I need to work on it). 

Preheat oven to 375.  Bake 20-22 minutes or until golden brown.  Can brush with butter. 
 
Makes 2 dozen. 

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