Description
Another healthier version of dinner rolls...use for the holidays! Eat leftover turkey on these rolls slathered with cranberry sauce and some mayo- Yum!
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Directions
Grease a 9 inch square pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 cup unbleached flour, 1/3 cup oats, sugar, salt and yeast; blend well. In a small saucepan, heat milk and butter until very warm (120-130 degrees). Add warm liquid and egg to flour mixture. Beat at low speed until moistened; beat 2 minutes at medium speed. Stir in whole wheat flour and an additional 1/2 to 1 1/4 cups unbleached flour until the dough pulls cleanly away from the side of the bowl. On floured surface, knead in 1/4 to 1/2 cup unbleached flour until dough is smooth and elastic, about 5 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place until light and double in size, about 1 hour.
Punch dough down several times to remove all air bubbles. Divide dough into 16 pieces; shape into balls. Place in prepared pan. Cover and let rise in a warm place until light and doubled in size; about 35-45 minutes.
Heat oven to 375 degrees. In a small bowl, combine egg white and water; beat slightly. Carefully brush over tops of rolls and sprinkle with 1 T. rolled oats. Bake at 375 degrees for 20-30 minutes or until golden brown. Remove from pan and serve warm. Makes 16 rolls.
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Ingredients
 1 3/4 - 2 3/4 cups unbleached flour
1/3 cup rolled oats
1/4 cup sugar
1 tsp. salt
1 pkg. active dry yeast
1 cup milk
3 T. butter
1 egg
3/4 cup whole wheat flour
1 egg white
1 T. water
1 T. rolled oats
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