I hope you all had a wonderful weekend! My Saturday was crazy busy, but yesterday was a very relaxing day. I love days like that, and they only come every once in a blue moon, so I make sure to enjoy them!!
This is another recipe from the night I hosted book club at my house. This dinner roll recipe was originally a bread recipe. I got it from my friend Sherie, and she called it brown bread. It does make a couple of wonderful loaves of bread, so you could prepare it that way. We just like the rolls so much that I always do it this way. The bonus is that rolls bake faster than bread, so you have less time to wait before scarfing down the yummy goodness of homemade bread. Don’t forget the butter–Yum!
1 1/2 cups boiling water
1 cup oats
2 Tbsp oil
2 tsp salt
3/4 cup cold water
1/4 cup brown sugar
1/4 cup molasses
2 1/4 tsp SAF yeast
4 3/4- 5 1/4 cups flour (I usually substitute 2 cups of the white flour with whole wheat flour)
Add oats, oil, and salt to boiling water. Remove from heat and add cold water. Let cool till warm. Pour into mixer and add sugar, molasses, and yeast. Add 2 cups of the flour and beat till smooth. Add remaining flour till dough is sticky but doesn’t stick to your finger. Use buttered hands to shape into rolls. Place on greased cookie sheet or baking pan and let rise till doubled, about 45 minutes. Bake at 350 for about 20 minutes. Brush with butter while still hot.
-Makes about 2 dozen rolls
-If you do decide to make this into bread, divide the dough in half and place it in two greased loaf pans. It will need to bake for about 30 minutes.
-If you don’t have molasses, feel free to substitute honey, or just use 1/2 cup of brown sugar.
-These rolls are low in fat, so they are best served fresh, because they aren’t as soft after the first day or two.