Sweet Oat Rolls
¾ cup warm milk
¼ cup sugar
1 teaspoon salt
4 tablespoons soft butter
1 package dry yeast
1¾ cups white flour
¾ cups oats
1. Mix the milk, sugar, salt, butter and eggs in a large bowl and let cool to lukewarm.
2. Stir the yeast into ¼ cup warm water and let it stand for 5 minutes to dissolve.
3. Add the dissolved yeast to the first mixture, beat thoroughly, and add 1½ cups of the flour mixture (flour and oats), beating well.
4. Cover and let rise in a warm place for about 1 hour.
5. Add the remaining cup of flour mixture and blend in well, adding more flour if necessary to make the dough firm enough to handle.
6. Knead until smooth and elastic.
7. Put the dough in a buttered bowl, cover, and let rise until almost double in bulk.
8. Punch down, shape into rolls and let rise about 1 hour.
9. Preheat oven to 400°F.
10. Bake rolls for 15 – 20 minutes.
Sweet Oat Rolls were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads”, page 581 of the Twelfth Edition.
Quote with recipe “These rolls are made from a dependable, basic sweet dough, good for buns and coffee cakes. The texture is fine, rather dense, and rich. Doughs like this, enriched with eggs, milk, butter, and more sugar than usual, do not rise as rapidly as plainer doughs.”
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