Sunday, October 28th, 2012
There’s just something about homemade bread I can’t get over. Sundays are bread-baking days in my house – it’s like therapy. Apparently I need to do some mixing, kneading, and rising to properly prepare myself for the week ahead. Usually I spend most of Sunday in the kitchen and I try to squeeze in some bread as often as possible. It just puts my head in the right place!
I loved these rolls because of the oatmeal – it gives such a nutty flavor and great chew. Yum. Totally into dunking these rolls into big bowls of soup…and Ryan even made some sliders with them! I popped a bunch of them into the freezer and I’m pretty excited to have homemade rolls on hand this winter.
Barely adapted from Fake Ginger
1 1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons vegetable oil
2 teaspoons salt
3/4 cup cold water
1/4 cup brown sugar (or honey)
1/4 cup molasses
2 1/4 teaspoons active-dry yeast
4 cups all-purpose flour
1 cups whole wheat flour*
Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 – 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
Bake at 350°F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.
*I ran out of whole wheat flour! So sad. Next time I’ll be using more.