So are we loving this weather or what?! (Those of you still have 90+ degree, I am sorry. You can come stay with me.) We actually had snow in our forecast this past weekend and although we didn’t get any, it was crazy cold and definitely soup weather! I made a big ol’ pot of soup and these rolls to go along with it.
These are half whole wheat and part of the reason I wanted to make them was to try out the Red Star Yeast Platinum. The Platinum is supposed to be really good for whole wheat breads since those can to be a little stubborn when it comes to rising. It blew me away! I’ve never had a wheat dough rise so well! I was especially shocked at how well it worked given how cold it was. Seriously, if you haven’t tried Platinum, go get you some!
The rolls were perfect soup rolls! I love oat breads because while the oats aren’t really obvious, they add a certain almost nuttiness to the bread. They were super soft and perfect for sopping up that last little bit of soup left in the bowl.
adapted from Creations by Kara
- Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
- Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 - 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
- Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
- Bake at 350F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.
This post is NOT sponsored. I just dig Red Star Yeast and their new Platinum yeast.