Friday, April 11, 2014

45 Minute Wheat/Oat Rolls

The kids didn't like these but I think they turned out well.  They rose very well in just a few minutes. 

1 c. warm water (about 100 F)
1/4 c. honey
2 T. instant yeast
1/4 c. vegetable oil (I used canola) 
1/2 tsp. salt (omit if using salted sunflower seeds)
1 large egg
1 ¼ - 1 ¾ c. all-purpose flour, divided
1 ¼ c. whole wheat flour
1 c. rolled oats
1/2 c. sunflower seeds, plus extra for sprinkling - I replaced with 1/4 cup oats
  1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand), stir together water, honey, and yeast.
  3. Stir in vegetable oil.
  4. Add salt and egg, and stir until combined.
  5. Stir in 1 cup all-purpose flour.
  6. Add whole wheat flour, oats, and sunflower seeds; stir to combine.
  7. Add remaining all-purpose flour 1/4-cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
  8. With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
  9. Cover, and let dough rise for 20 minutes.
  10. Bake for 8-10 minutes, or until lightly golden brown.
  11. Brush with butter right out of the oven, if desired.
  12. *If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

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