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.
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Oatmeal Rolls
adapted from Creations by Kara
Ingredients
- 1 ½ cups boiling water
- 1 cup old-fashioned oats
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- ¾ cup cold water
- ¼ cup brown sugar, or honey
- ¼ cup molasses
- 2 ¼ teaspoons active-dry yeast
- 2 ½ cups all-purpose flour
- 2 ½ cups whole wheat flour
Instructions
- 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.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 180mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 4g
Aggie says
I’ll be right over! :) these look so good!
Tracey says
These look amazingly fluffy! Something tells me Shane and I could devour the entire pan in one night :)
Katrina @ In Katrina's Kitchen says
We both have oatmeal on the brain today :) These are perfect since I hate oatmeal. If I can slather butter on it then I’m a happy girl!
nicole @ I am a honey bee says
ooo these look good! perfect with soup.
Rachel @ Baked by Rachel says
They’re so perfectly fluffy! And is it wrong that I kept eyeing the butter? lol
amanda says
My mom sent me an email earlier that said they needed more butter. And that she raised me to know better. bahaha!
Alyson says
Invitation accepted!!!!!
kita says
Magic words “perfect soup rolls” thank you!
PS, Cherry Beergaritas – want. Lentil and Collard soup – want. You’r killing me this week.
Averie @ Averie Cooks says
I have seen that Platinum yeast and now, I know, I need to buy it, pronto. I have issues with my wheat rising properly and now I know, okay, there is a solution!
Your rolls are PERFECT!
Shennena Herdt says
How can I make these if I don’t have a stand-mixer with paddle attachment?
amanda says
You can totally do them by hand if you don’t have a mixer. :)