Monday, January 23, 2012

Oat Wheat Rolls

This recipe was adapted from an Oat Bread recipe given to me by Mickle's Dad in New Zealand. My dearly beloved is forever scolding me for being "bored" with foods, and changing them somewhat, but I point out to him that this is his cross to bear with me. Poor dear, he's a good soldier, never complaining about being fed strange and different things. You can tell his life is really hard, right?


1-1/2 cups warm water
3 tsp or 6 tsp yeast
3 cups white flour
1 cup whole wheat flour
1 cup oats (regular or fast)
4 tsp milk powder
1-1/2 tsp salt
2 tbsp brown sugar
2 tbsp olive oil

Put the water in your bowl or bread machine container, add the rest of the ingredients and proceed as my tutorial on the right suggests. Knead, let the dough rise for 15 m
inutes, punch down and split into 16 even pieces. Roll each into a nice ball, flatten on a greased baking sheet (I line mine with waxed paper and then grease the paper, for easy cleanup), and let them rise until doubled in size (about 20 minutes for 6 tsp yeast, about an hour for 3 tsp yeast). Put in a conventional oven at 375F for 18 to 20 minutes, or the convection oven at 350F for 14 to 17 minutes, until the desired degree of brown is reached. You'll notice, of course, that my rolls have flour clinging to them, because I don't brush them with liquid after I've formed the rolls. That's because I like a soft roll, not one with a hard crust on it. It's personal preference; you can brush yours with warm milk or melted butter, if you wish.

These also made good sandwiches for lunch the next day. I split the rolls i
n half and buttered them, ran them under the broiler for a minute, removed them, put tomatoes, cheese and meat (roast beef, in this case) on the two halves of each roll, and put them back under the broiler. Note that my new broilers have adjustable temperature controls, so I dialed the temperature back to 400F. You might have to drop your top shelf by one unit so the rolls don't scorch before the cheese starts to melt. An orange is a good accompaniment to the sandwich, by the way!

Happy Monday, everyone!


Food, Fun and Life in the Charente said...

That recipe looks good to me, thanks Marjie and thanks Michelle, will give it a try. Diane

Pam said...

Your beloved should be so happy to try new twists on old favorites otherwise life would be boring! I think these rolls look terrific.

Sue said...

Rob is really good about eating my experiments. He never complains, though sometimes the dogs do get an extra serving. Still, it's more fun to try new things and not get in a rut.

Pam said...

Nothing beats leftover meat on a good homemade roll.

Linda said...

They look great. I'm going to have to go out and get myself another bread always have such great recipes and it would be much easier than using my food processor.

gMarie said...

the rolls looks yummy. I won't tel you about trying to bake during the snow storm, or that the power went out right after I took my barely topped the loaf pan bread out of the oven.

My favorite part? That your lunch is served on a piglet plate! g

Two French Bulldogs said...

Benny & Lily

The Blonde Duck said...

I'm going to re-try your yeast rolls. After screwing up Barbara's too, I'm on a mission.

SissySees said...

Looks fabulous. I like a soft roll too.

altadenahiker said...

I'm such a bread fanatic, these posts always make me hungry. Your DB is a lucky guinea pig.

Rita said...

I decided to buy bread this yer and make my own; this is a must try. Thank you for adding to my collection; printing it right now.

Claire S. said...

Bob will try anything I make, with full freedom to say if he likes it or not - he tries to be diplomatic, though. But, the man does NOT like fresh homebaked bread - I think he's missing a very important part of the human genetic code LOL !

Nichole said...