Monday, January 15, 2007

Loaf #5 of 100 for 2007, oatmeal rolls

I got the starter recipe from The Bread Book, which is a decent book although it has all the measurements in grams and uses cake yeast measurements. I usually end up translating the recipes to my usual methodology anyway, so here is how I did it.

Oatmeal Rolls

Mix together
8oz rolled oats (not instant!)
1 3/4 cup milk
Cover and let sit for 2 hours.

4 oz whole wheat flour
4oz bread flour
3 1/2 t salt
1 1/2 t instant yeast

blend with the rolled oats mush, knead 10 minutes by hand or 5 minutes by machine. Proof for 1 hour, punch down and shape the dough. The recipe called for the dough to be divided into 16 rolls (I did 2 oz rolls and got 15 out of the batch). On a second try I did eight 4 oz rolls and liked the size better, pictured on the right. I also used high gluten flour for the larger rolls, but don't think it fluffed them up that much.

Let the rolls proof for 30-45 minutes, then brush with egg and sprinkle on some rolled oats. Bake at 425 for 20 minutes, cool throughly.

Overall I liked this recipe, the results tasted pretty good. I did try a batch with apple cinnamon granola, but the results were so bad that I cropped them out of the pictures and will pretend they didn't happen. A sweet cinnamon raisin version of this is probably possible, but will require some experimentation.

My kids loved the rolls to dip into their soup. Then they tore them apart and scattered them all over the floor. So it's not just food, it's entertainment.