* Exported from MasterCook *
Rolls, Honey-Oat Pan
Recipe By :Arlene Butler
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour -- to 2-3/4C
3/4 cup whole wheat flour
1/2 cup old-fashioned rolled oats
1/2 oz active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter -- divided
1 large egg
Prep: 45 min. + rising
Bake: 20 min.
In a large bowl, mix 1 cup all-purpose flour, whole wheat flour,
oats, yeast and salt. In a small saucepan, heat water, honey and 4
tablespoons butter to 120F-130F. Add to dry ingredients; beat on
medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in
enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
the top. Cover with plastic wrap and let rise in a warm place until
doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and
shape into 24 balls. Place in a greased 13x9" baking pan. Cover with
a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375F. Bake 20-22 minutes or until golden brown. Melt
remaining butter; brush over rolls. Remove from pan to a wire rack.
Yield: 2 dozen.
Source:
"Originally published as Honey-Oat Pan Rolls in Taste of Home
April/May 2006,"
S(Internet Address):
"http://www.tasteofhome.com/recipes/honey-oat-pan-rolls";
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Per Serving (excluding unknown items): 103 Calories; 3g Fat (25.2%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
15mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.