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By Robin from Washington, IA
By
01/11/2009
I'm going to give them the blue ribbon test--I take many at the fair with different recipes, this looks workable. Do you use rapid rise yeast? Dry yeast? Blocks of yeast? I use rapid rise in bulk.
Have you tried to spin the oats in the blender a few seconds for a finer oat consistancy? I do this and top alot of my buns, dinner rolls, loaves with the crushed oats. I even have the whole grain of oats, wheat, rye (berries) to use in this manner.
Is your flour white all purpose?; bread flour>; whole wheat?; Bread flour has a higher gluten factor. I buy the regular and add the gluten to it.
I love these rolls. Soft with a sweet taste!
Pour boiling water over oatmeal, margarine, brown sugar, and salt. Cool; add yeast and egg. Mix in flour; knead. Dough with be sticky. Place in greased bowl. Let rise until double; roll out. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up; cut into slices. Place in greased baking pans. Let rise until double. Bake at 375 degrees F for 20-25 minutes.
By Robin from Washington, IA
Shared on: 10/06/2011
I love these rolls. Soft with a sweet taste!
Pour boiling water over oatmeal, margarine, brown sugar, and salt. Cool; add yeast and egg. Mix in flour and knead. Dough with be sticky. Place in greased bowl. Let rise until double in bulk. Roll out, and spread with butter. Sprinkle with brown sugar and cinnamon. Roll up, and cut into slices. Place in greased baking pans. Let rise until double. Bake at 375 degrees F for 20-25 minutes.
By Robin from Washington, IA
Shared on: 10/07/2011
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