TWO-GRAIN YEAST ROLLS
Our weekly menu features these homemade oatmeal-potato rolls at least once. Depending on the meal, I may sprinkle them with cinnamon and brown sugar or brush on garlic butter. The possibilities are endless.
Provided by Taste of Home
Time 2h25m
Yield 32 rolls.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain, reserving 3 tablespoons water. Combine oats and reserved water (mixture will be crumbly). , In a large bowl, mash the potatoes. Stir in 6 tablespoons butter until blended (potatoes will be very soft). Stir in oat mixture., In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, salt, 2 cups bread flour and potato mixture. Beat until smooth. Stir in remaining bread flour and enough whole wheat flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 24-30 minutes or until golden brown. Remove from pans to wire racks. Melt remaining butter; brush over rolls. Sprinkle with poppy or sesame seeds if desired.
Nutrition Facts : Calories 116 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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