GRAMMY'S DARK ROLLS

Holiday rolls with oatmeal and molasses

This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source.

Ingredients

(12 rolls)

1/2 cup oatmeal (rolled oats)
1/2 cup whole wheat flour
1/8 tsp salt
1/4 cup shortening
2 Tbsp molasses
2 Tbsp honey
1 cup boiling water
1/2 oz active dry yeast (2 packages). Do not use quick-rising yeast.
1/2 cup warm water
1 tsp honey
1 egg
2 1/2-3 1/2 cups unbleached flour

Procedure

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 for 40 minutes.

Notes

Note: These rolls are reaally 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.

Rating

Difficulty: easy to moderate.
Time: several hours preparation, 1 hour baking and cooling.
Precision: measure the ingredients.

Contributor

 
Marilyn Kushner 
Microlab, University of California, Berkeley, California, USA 
Marilyn@merlin.berkeley.edu

Recipe last modified: 8 Nov 87

Original header

Path: decwrl!recipes
From: marilyn@merlin.berkeley.edu (Marilyn Kushner)
Newsgroups: alt.gourmand
Subject: RECIPE: Grammy's dark rolls
Message-ID: <12129@decwrl.DEC.COM>
Date: 15 Nov 87 16:35:34 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Microlab, Univ. of California, Berkeley, Calif., USA
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Approved: reid@decwrl.dec.com

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