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Love to eat Rolls "Buttermilk-Oat Rolls - Bread Recipes"
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Ingredients: How to Prepare:
3/4 cup regular oats
1/2 cup boilig water
1 tablespoo sugar
1 package dry yeast (about 2-1/4 teaspoos)
1 1/2 teaspoos sugar
1/4 cup warm water (105 to 115 degrees F)
2 1/4 cups bread or all-purpose flour, divided
1/4 cup low-fat buttermilk
1 tablespoo stick margarie or butter, melted
3/4 teaspoo salt
Cookig spray
1 tablespoo water
1 large egg white, lightly beate
1 tablespoo regular oats
Combine first 3 ingredients in a small bowl, stirring untilwell-
blended. Let stand 5 minutes.Dissolve yeast and 1 1/2 teaspoons sugar
in warm water in a largebowl; let stand 5 minutes. Lightly spoon flour
into dry measuringcups; level with a knife. Add oat mixture, 1 3/4
cups flour,buttermilk, margarine, and salt to yeast mixture, stirring
to form asoft dough. Turn dough out onto a lightly floured surface.
Kneaduntil smooth and elastic (about 8 minutes); add enough of
remainingflour, 1 tablespoon at a time, to prevent dough from sticking
tohands. (Dough will be slightly sticky).Place dough in a large bowl
coated with cooking spray, turning tocoat top. Cover and let rise in a
warm place (85 degrees F), free fromdrafts, 45 minutes or until
doubled in bulk. Punch dough down; coverand let rest 5 minutes. Divide
dough into 12 equal ****tions. Workingwith 1 ****tion at a time (cover
remaining dough to keep from drying),shape each into a ball. Place
balls in a 9-inch square baking pancoated with cooking spray. Cover
and let rise 30 minutes or untildoubled in bulk.Preheat oven to 375
degrees F. Uncover the dough. Combine 1 tablespoon water and egg
white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake
at 375degrees F for 25 minutes or until lightly browned. Serve
warm.Serving size: 1 roll
Ingredients: How to Prepare:
3/4 cup regular oats
1/2 cup boilig water
1 tablespoo sugar
1 package dry yeast (about 2-1/4 teaspoos)
1 1/2 teaspoos sugar
1/4 cup warm water (105 to 115 degrees F)
2 1/4 cups bread or all-purpose flour, divided
1/4 cup low-fat buttermilk
1 tablespoo stick margarie or butter, melted
3/4 teaspoo salt
Cookig spray
1 tablespoo water
1 large egg white, lightly beate
1 tablespoo regular oats
Combine first 3 ingredients in a small bowl, stirring untilwell-
blended. Let stand 5 minutes.Dissolve yeast and 1 1/2 teaspoons sugar
in warm water in a largebowl; let stand 5 minutes. Lightly spoon flour
into dry measuringcups; level with a knife. Add oat mixture, 1 3/4
cups flour,buttermilk, margarine, and salt to yeast mixture, stirring
to form asoft dough. Turn dough out onto a lightly floured surface.
Kneaduntil smooth and elastic (about 8 minutes); add enough of
remainingflour, 1 tablespoon at a time, to prevent dough from sticking
tohands. (Dough will be slightly sticky).Place dough in a large bowl
coated with cooking spray, turning tocoat top. Cover and let rise in a
warm place (85 degrees F), free fromdrafts, 45 minutes or until
doubled in bulk. Punch dough down; coverand let rest 5 minutes. Divide
dough into 12 equal ****tions. Workingwith 1 ****tion at a time (cover
remaining dough to keep from drying),shape each into a ball. Place
balls in a 9-inch square baking pancoated with cooking spray. Cover
and let rise 30 minutes or untildoubled in bulk.Preheat oven to 375
degrees F. Uncover the dough. Combine 1 tablespoon water and egg
white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake
at 375degrees F for 25 minutes or until lightly browned. Serve
warm.Serving size: 1 roll
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