Molasses Oat Rolls
|All purpose flour||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Oat bran||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
In a small mixing bowl combine all-purpose flour and yeast. Set aside.
In a small saucepan combine skim milk, molasses, cooking oil, and salt. Heat just till warm (120° to 130°), stirring constantly. Add the milk mixture to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in oat bran. Then, stir in as much whole wheat flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, spray a large baking sheet with nonstick coating. Divide each half of the dough into 6 pieces. Shape each piece into a ball, pulling the edges under to make a smooth top. Place about 2 inches apart on the baking sheet. Cover; let rise in a warm place till nearly double (40 to 45 minutes). Bake in a 375° oven for 10 to 12 minutes or till light brown.