| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Breads, Holiday, Usenet |
1 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Oatmeal (rolled oats) |
| 1/2 |
c |
Whole wheat flour |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 2 |
tb |
Molasses |
| 2 |
tb |
Honey |
| 1 |
c |
Water, boiling |
| 1/2 |
c |
Water, warm |
| 1/2 |
oz |
Yeast (dry), active (2 packages; do not use quick-rising yeast) |
| 1 |
ts |
Honey |
| 1 |
|
Egg |
| 2 1/2 |
c |
Flour, unbleached (up to 3 1/2 C) |
INSTRUCTIONS
Combine oatmeal, whole-wheat flour, salt, shortening, molasses and honey.
Pour boiling water over all. Mix and let cool.
While cooling, dissolve yeast in warm water with the honey. Add egg to
cooled batter, then mix in dissolved yeast.
Add flour until dough is just soft enough to knead. Knead lightly. Place
dough in a greased bowl; cover with a damp cloth. Let rise in warm place
until doubled in bulk; about one hour.
Punch down dough and cut into 12 equal pieces. Shape each piece into a
ball in put into a greased 9-inch pan. Let rise again for 45 minutes.
Bake in a preheated oven at 350 degrees F. for 40 minutes.
NOTES:
* Holiday rolls with oatmeal and molasses -- This recipe has long been
part of my Thanksgiving tradition. I have long since forgotten its source.
* These rolls are really wonderful, but they need time to rise. start them
as early in the day as possible. Don't even think about using the
quick-rise yeasts.
: Difficulty: easy to moderate.
: Time: several hours preparation, 1 hour baking and cooling.
: Precision: measure the ingredients.
: Marilyn Kushner
: Microlab, University of California, Berkeley, California, USA
: Marilyn@merlin.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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