I serve this roll recipe with the sandwich spreads, use them for mini sandwiches, give them as gifts and more. They are yummy!
Oatmeal Rolls – Regina’s Version
2 Tablespoons dry yeast
1/3 cup very warm water (120 – 130 degrees)
Mix together in medium to large glass mixing bowl and set aside
2 cups water
1 cup quick-cooking (not minute) oatmeal
3 Tablespoons Wildtree Butter-Flavored Grapeseed Oil
1 teaspoon apple cider vinegar – a natural preservative
½ cup raw sugar
2 Tablespoons molasses
1 and ½ teaspoon salt
1 cup whole wheat flour
3 cups white bread flour
Buttered Grapeseed Oil for brushing the tops after they are baked
Boil the 2 cups water, add oatmeal and butter oil. Simmer one minute. Pour into large mixing bowl and let cool. Add vinegar, sugar, molasses, salt yeast mixture and whole wheat flour. Mix well. Add remaining flour. Knead well. Cover dough and let rise 1 hour or until double in size. Punch down and pinch off rolls. Try to maintain consistent size.
Put ball of dough on clean surface and gently cup your hand. Roll the dough loosely inside the palm of your hand to form roll. May need to use a little flour too. Place rolls on large cookie sheet and let rise again until double in size.
Bake at 350 for 20 minutes. As soon as you remove them from the oven, brush tops with buttered grapeseed oil or butter.
Instead of Buttered Grapeseed oil – use 3 Tablespoons real butter
In place of raw sugar and molasses – use 2/3 cup brown sugar and 1 Tablespoon regular sugar
Instead of wheat flour use 4 and ½ cups white flour