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Categories:
milk water canola oil oats all-purpose active dry yeast sugar salt whole wheat flour egg egg water oats
Viewed: 44 - Published at: 6 years agoIngredients
- 2 cups 2% milk
- 3/4 cup water
- 2 tablespoons canola oil
- 1/3 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 to 5-1/2 cups whole wheat flour
- 1 large egg, beaten
- 1 large egg
- 1 tablespoon water
- 1/3 cup quick-cooking oats
Method
- 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
- . 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.
