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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I love to make bread and have baked many, many dozens of these rolls over the years. I've given the recipe to numerous friends, and they all agree these light-textured rolls are outstanding. Ingredients:
2 cups boiling water |
1 cup quick-cooking oats |
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs, beaten |
1/2 cup molasses |
1/2 cup vegetable oil |
1/3 cup sugar |
1/2 teaspoon salt |
5-3/4 to 6-1/4 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, combine boiling water and oats; cool to lukewarm (110° to 115°). Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes. Brush with butter. Cool on wire racks. Yield: 3 dozen.
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