Whole wheat and oatmeal add nutty sweetnessto these versatile rolls. Spread them with jam for breakfast,pile them with thinly sliced meats or cheeses for lunch, or usethem for soaking up gravy at dinner.
Recipe: Oatmeal Pan Rolls
2 cups whole wheat flour
Combine first additions of whole wheatand all-purpose flours, yeast and salt in large bowl; set aside.
Heat water, honey and butter in saucepanover low heat until very warm (about 125°F to 130°F /55°C). Gradually stir honey mixture into dry ingredientsuntil well blended. Stir in remaining whole wheat flour, egg,and egg yolk (reserve egg white to brush roll tops).
Stir first addition of oatmeal and wheatgerm; add enough of remaining all-purpose flour to make softdough. Knead until smooth, about 10 minutes. Shape into a ball;cover and let rest 15 minutes.
Grease 13 x 9 x 2-inch baking pan; setaside.
Shape into 24 equal balls; place in bakingpan. Cover and let rise in a warm place until doubled, about40 minutes. Brush with egg white; sprinkle remaining oatmealover top.
Preheat oven to 400°F (205°C).
Bake for 15 to 20 minutes or until golden.
1 cup all-purpose flour
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
2 teaspoons salt
2 cups water
1/2 cup honey
1/4 cup butter
3/4 cup whole wheat flour
1 large egg
1 large egg, separated
1 cup quick-cooking oats
1/2 cup wheat germ
2 1/4 cups all-purpose flour
2 tablespoons quick-cooking oats
Makes 1 dozen.
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