Country Oatmeal Rolls

by Jen

I love baking bread, but I get really upset when bread goes stale before we manage to eat it.  My solution?  Make the bread dough into rolls, bake some for tonight, and freeze the rest for the future!

The recipe is from a DK cookbook called Ultimate Bread by Eric Treuille and Ursula Ferrigno.  It’s a book full of advice and beautiful helpful photographs.

Recipe Source: Ultimate Bread p. 74.

Ingredients:

  • 2 tsp dry yeast
  • 1 1/2 cups water
  • 1 3/4 cups whole-wheat flour
  • 3/4 cup plus 2 Tbsp all-purpose flour
  • 3/4 cup plus 2 Tbsp oatmeal
  • 1 1/2 tsp salt
  • 1 tsp honey

Instructions:

  • Sprinkle the yeast in 1/2 cup of the water.  Leave for 5 minutes.  Stir to dissolve.
  • Mix the flours, oatmeal, and salt in a bowl.  Make a well in the center, and pour in the yeast mixture, 3/4 cup additional water, and honey.  Mix, adding the final 1/4 cup water as needed, to form a stiff cohesive dough.
  • Move dough to floured surface and knead for 10-20 minutes until smooth and elastic.
  • Put dough in a bowl and cover with a damp dish towel.  Let rise for 2 hours, or until doubled in size.
  • Punch down and let rest for 10 minutes.  Remove dough and separate into 16 pieces.  Roll each piece into a worm and then tie the worm into a knot.
  • To bake:  Place rolls on a greased baking sheet and let proof for 45 minutes, or until doubled in size.  Brush them with water and dust them with oatmeal.  Bake in an oven at 400°F for 20 minutes, until golden brown.  Cool on a wire rack.
  • To freeze:  Place on a baking sheet and cover in plastic.  Place in the freezer for about an hour, then remove and place rolls into freezer bags.  To thaw and bake: Put rolls in the refrigerator for 12-24 hours until doubled in size.  Remove from refrigerator and leave at room temperature for 20 minutes.  Bake as above.
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