- Oatmeal Rolls.jpg (34.74 KiB) Viewed 447 times
Preparation Time: 30 minutes + rising
Cooking time: 20
Serves: 24 (makes)
If made as twenty-four rolls, each provides 89 cals, 1g fat (of which 0g saturates), 3g sugar and 0.1g salt per roll.
Ingredients
- 1½ cups boiling water
- 1½ cups old-fashioned oats
- ⅓ cup packed brown sugar
- 1½ tsp salt
- 1 tbsp canola oil
- 1 package (approximately 7g/¼oz) active dry yeast
- ¼ cup warm water (approximately 110°C to 115°C)
- 2¾ to 3¼ cups all-purpose flour
- Butter and honey (optional)
Method
1. Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°C -115°C, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6 - 8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13in x 9in baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
4. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Bake until lightly browned, 20 - 25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.
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