Deepti couldn't have made this month's challenge any more broad....her theme is Rolls. That's it.....just rolls...in her words
"Yeast or quick, sweet or savory, just make rolls! Bake in a loaf or a cake pan, drizzle or go plain, fill with fruits or nuts. Just make rolls"So I did.
I made these delicious. light and fluffy dinner roll using oatmeal from Bob's Red Mill and Platinum yeast from Red Star. Both of these ingredients were provided by the company's for past events in which I was involved and that they sponsored. They are not sponsoring this post and I was not obligated to mention them or their products but I am choosing to share them with you because I so love them. I have been a long time customer of Bob's Red Mill but not of their Oatmeal, having been raised with Quaker Oats, which I love and still continue to buy today. You can use either oatmeal for this recipe or your own favorite oatmeal. Likewise, I have been a regular consumer of Red Star Yeast but had never tried the Platinum until it was provided for our #Brunchweek event that we just finished up. I am very impressed with it and it is going to become my new go to yeast, when I am done using up the jar of Active dry yeast in my fridge. No compensation for this rambling....just my honest opinion.
This great recipe was adapted from a bread recipe provided by Quaker Oats Company. It was originally for 2 loaves of bread kneaded by hand. I halved the recipe, used my stand mixer for the kneading and made dinner rolls that my husband went absolutely crazy for. I hope your family enjoys them as much.
Oatmeal Dinner Rolls
adapted from Quaker Oats
3 1/2- 4 c. flour
1 1/4 c. old fashioned oats
2 T. sugar
1 (1/4 oz) package yeast
1 1/4 t. salt
3/4 c. water
3/4 c. milk
4 T. butter
In large bowl of stand mixer, fitted with dough hook, combine flour, oats, sugar, yeast and salt. Heat water, milk and butter until butter melts. When liquid is very warm, 120-130* add to the flour mixture and beat on low speed until moistened. Increase speed to medium and beat for 3 minutes. Reduce speed to low setting and add remaining flour, 1/2 c. at a time until it pulls away from the sides of the bowl and forms a ball. Increase speed to med low and knead for 5 minutes. Place dough ball into a greased bowl, cover with a warm, damp kitchen towel and place in a draft free area until doubled in size, about 1 hr. Punch down dough and let rest for 5-10 minutes. Divide dough into 15 even pieces and form into rolls, cover with the towel that has been redampened with warm water and allow to rise for 15 minutes while oven preheats. Bake in preheated 375* oven for 15-18 minutes or until golden brown and fragrant. Print Recipe
I'm anxious to see what kinds of rolls the others have shared....
Won't you please join me?
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri's Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara's Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook's Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker's House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha's Recipes
- Mini Cheddar Bialys from Karen's Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri's Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.