Wheat Oat Rolls
is a single-cell airborne fungi which may be activated to divide the sugars in
grain flours. This causes a release of carbon dioxide. Bubbles are formed and
are held in place by the gluten in the flour. Yeast will keep for up to 1 year
in the refrigerator. There are many types of yeast. You can order SAF-instant
yeast and use it in any place which calls for active dry yeast. This yeast may
be ordered from www.KingArthurFlour.com.
1 cup water, warmed to 110°
5 tablespoons fat-free milk powder
2 tablespoons clover honey
2 tablespoons butter, melted
2 ½ teaspoons active dry yeast
1 large egg
2 cups bread flour
1 cup whole-wheat flour
½ cup thick-rolled oats
2 tablespoons wheat germ
1 ½ teaspoons salt
Bread machine method: Place the water, milk powder,
honey, melted butter, yeast, egg, bread flour, whole-wheat
flour, oats, wheat germ and salt into a bread machine pan. Set
bread machine for whole wheat, dough and large loaf cycle.
Go to step 6 when complete.
2. Hand method: In a large bowl, whisk the water, milk
powder, honey, melted butter, yeast and egg.
3. In an extra large bowl, mix the flour, whole wheat flour, oats,
wheat germ and salt. Stir in the yeast mixture.
4. Place dough on a well-floured breadboard. Knead until
smooth and elastic. Place in an oiled bowl, turn once, then
cover with a damp cloth.
5. Turn oven on to 200°, when you can feel the heat on your
hand, turn the oven off. Place bowl in the warm oven and let
the dough rise until double.
6. Punch the dough down and cut into 16 pieces. Form rolls
then brush with melted butter. Sprinkle the tops of the rolls
with the oats. Let rise for 45 minutes or until double then
bake in a preheated 400° oven 10-15 minutes or until lightly
Makes 16 rolls