wheat-oatmeal rolls

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Nice chewy dinner rolls that go great with butter and will stand up to being dunked into soups.

Servings:
about 20 rolls
Preparation Time:
30 minutes plus 1 hour rise / 30 minutes baking / 10 minutes resting

Tools

  • 8 cup (or larger) bowl
  • 2 cup liquid measuring cup (microwave safe)
  • 1 cup dry measuring cup
  • measuring spoons
  • wooden spoon
  • 3 Tbsp disher (ice creame scoop)
  • 2 12-spot muffin pans
  • baking spray
  • waxed paper
  • cooling rack

Ingredients

  • 2 Tbsp unsulfured dark molasses
  • 2 1/4 cups water
  • 2 packets dry yeast
  • 2 cups whole-wheat flour
  • 2 cups old-fashioned rolled oats
  • 1 Tbsp wheat gluten flour
  • 2 tsp kosher salt
  • 1 cup unbleached white flour

Cooking Instructions

Put molasses into 2 cup measuring cup and fill with water to 2 cup line.
Microwave on high for 1 minute.
Stir until molasses is all disolved.
Stir in yeast until it is all disolved.
Set aside until you have between 1/2" and 3/4" of foam on top.

In large bowl mix whole-wheat flour, rolled oats, gluten flour and salt.
Pour in molasses-yeast water.
Rinse measuring cup with 1/4 cup water and add to flour mixture.
Stir 100 times - be sure to get all flour up from bottom of bowl.
Add white flour and stir 50 more times - dough will be sticky.

Spray well the bottom of each muffin tin and dish in 3 Tbsp of dough.
Drape sprayed waxed paper over muffin tins and let dough rest for 1 hour.

Pre-heat oven to 400F with rack just below the middle.
Bake for 30 minutes - turning and swapping muffin tins half-way through.

Cool tins on wire rack for 10 minutes before removing muffins.
Allow muffins to cool completely before packing for storage.

Source:
Modified from original recipe in the Oregonian newspaper food section.
Notes
Muffins will freeze well for 3 months. Reheat in microwave on high for 30 seconds.

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