WHOLE WHEAT OATMEAL ROLLS
This long-time family favorite is a staple at my house. To change it up, instead of 2 cups of milk, substitute 1 cup milk and 1 cup potato water, reserved from boiled potatoes. -Tom Barlow, Hildale, Utah
Provided by Taste of Home
Time 2h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine milk, water and oil; bring just to a boil over medium heat. Place oats in a small bowl; pour boiling liquid over oats. Cool to 110°-115°., In a large bowl, mix all-purpose flour, yeast, sugar, salt and 2 cups whole wheat flour. Add oat mixture; beat on medium speed 2 minutes. Add egg; beat until smooth. Stir in enough remaining 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 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, whisk egg with water; brush over rolls. Sprinkle with oats. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks; serve warm.
Nutrition Facts :
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