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
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. :)
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!
kita says
Magic words “perfect soup rolls” thank you!
PS, Cherry Beergaritas – want. Lentil and Collard soup – want. You’r killing me this week.
Alyson says
Invitation accepted!!!!!
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!
nicole @ I am a honey bee says
ooo these look good! perfect with soup.
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!
Tracey says
These look amazingly fluffy! Something tells me Shane and I could devour the entire pan in one night :)
Aggie says
I’ll be right over! :) these look so good!