 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
I make almost all of my own breads and rolls, and everyone in the family is a very eager tester. This is the recipe they request most often. Leftovers can be wrapped in foil and frozen. Ingredients:
1/2 cup quick-cooking oats |
1/2 cup king arthur premium 100% whole wheat flour |
1/4 cup butter |
2 tablespoons plus 1 teaspoon honey, divided |
2 tablespoons molasses |
2 teaspoons salt |
1 cup boiling water |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 egg |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
|
|