Tuesday, February 23, 2010

oat rolls

The recipe I made for dinner called for a multigrain roll so I went to my King Arthur Flour whole grain baking book to find a recipe. I chose oat rolls because oat breads are usually pretty tasty. This was no exception. They were tender and tasty. 9 star. Not the fluffiest roll, but great flavor. I didn't put real melted butter on top, just a low fat tub butter which you can see in the picture.

  • 1 cup plus 2 Tablespoons (9 oz) water
  • 2 Tablespoons orange juice (actually freshly squeezed this today.)
  • 4 Tablespoons unsalted butter, cut into 6 pieces
  • 3 Tablespoons (2 1/4 ounces) honey
  • 1 cup rolled oats (3 1/2 ounces)
  • 1/2 cup whole wheat flour (2 ounces)
  • 1/4 cup wheat germ (1 1/8 ounces)
  • 1/4 cup oat bran (7/8 ounces)
  • 2 cups unbleached all-purpose flour (8 1/2 ounces)
  • 1 1/4 teaspoon salt (didn't add the last 1/4 teaspoon)
  • heaping 1/2 cup potato flakes (1 1/4 ounces)
  • 1/4 cup (1 ounce) nonfat dry milk
  • 2 1/4 cups yeast
  1. Combine all ingredients in mixer and mix on low with dough hook until you have a medium soft, smooth dough. Cover and allow to rise until puffy, though probably not doubled in bulk, 1 to 2 hours. (mine were not ready in an hour and had actually a little more than doubled by the time I got back to them.)
  2. Grease a 9 X 13 pan. Gently deflate the dough and transfer to a greased work surface. Divide into 16 pieces. Shape each piece into a rough ball.
  3. Place rolls in the prepared pan, spacing evenly; they won't touch one another. Cover the pan with lightly greased plastic wrap or a proof cover (ha, I just laid a cutting board board (super thin, plastic one) on top. Let rise for 1 to 1 1/4 hours. They won't double in size, but will become about half again as large as they were originally. They should barely touch each other. Near the end of the second rise, preheat the oven to 350.
  4. Uncover and bake until golden brown on top but still light colored on the sides, 25 minutes. Remove from oven, after 2 or 3 minutes carefully transfer to a rack. Brush hot rolls with melted butter. (I ended up leaving them in the pan because I was busy with the rest of dinner, but it was fine.)

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