Monday, October 3, 2011

Oatmeal Rolls

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Kari's Oatmeal Rolls
(makes 18 rolls)

2 cups boiling water
1 cup oats
1/3 cup turbinado sugar
1 1/2 tsp salt
1/3 cup plain soymilk creamer
2 cups white whole wheat flour (King Arthur brand)
1 Tbsp + 1 tsp active dry yeast
1 Tbsp ground flax seed
2 Tbsp vital wheat gluten
1 1/2 cups bread flour

Combine oats and boiling water. Microwave 1 1/2 minutes, stirring every 30 seconds.   (If desired, you can cook oats in a pan on stove top.)  Add turbinado sugar and salt; cool to lukewarm.

In medium bowl, combine white whole wheat flour, ground flax seed, vital wheat gluten and yeast.

When oatmeal is cooled to lukewarm, transfer to food processor; add soy creamer and pulse several times. Add flour-yeast mixture and process about 1 minute. Add the bread flour and process until dough comes together, another minute or so. Remove dough from processor, shape into a ball and place in a lightly oiled 2-qt bowl. Cover and let rise 1 hour.

Punch dough down and let rest 10 minutes.

Transfer dough to counter and divide into 18 pieces. Shape pieces into balls and place into two lightly oiled 9-inch cake pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 22 to 25 minutes or until golden. Transfer to wire racks to cool.

Nutrition per roll: 120 calories, 4.8g protein, 23g carb., 2.3g fiber, 1.4g fat, 196mg sodium

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