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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 24 |
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These moist, tender rolls feature wholesome, whole grain oats and are easily shaped by cutting off slices and placing in baking pans. Recipe is from Fleischmann's. Ingredients:
3 1/2-4 cups all-purpose flour |
1 1/4 cups quick oats (not instant) |
1 (1/4 ounce) envelope fleischmann's fast rising yeast |
1/4 cup sugar |
1 3/4 teaspoons salt |
1 cup milk |
3/4 cup water |
1/4 cup butter or 1/4 cup margarine, cut up |
Directions:
1. Combine 2 cups flour, quick oats, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter to very warm (120° to 130°F). Pour into flour mixture. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes.
2. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
3. Form into two 12-inch long logs. Slice each into 12 portions using a serrated knife. Place 12 rolls each in greased 13 x 9-inch baking pans. Rolls should be spaced equal distance apart, and should not be touching.
4. Cover and let rise until doubled, about 45 to 55 minutes.
5. Bake at 375°F for 20 to 25 minutes or until done. If desired, brush with additional melted butter.
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