.................. Cooking with Barry & Meta: Brown Sugar & Oat Rolls

Brown Sugar & Oat Rolls — Rudolf’s Choice for the Holiday Season!

Full of oats and a little sweet too, I’m thinking that if reindeers ate rolls, this

would be their choice!

The Fleishman’s Yeast website is where I discovered the original recipe for Brown Sugar and Oat Rolls, and MANY others that I definitely want to try. I even signed up for their email newsletter.

Their recipe employs the Rapidmix Method of mixing (see explanation of mixing methods below) and called for Rapid Rise Yeast. I followed the recipe as directed except used Active Dry Instant Yeast (see explanation of yeast types below) because that’s what I keep on hand; consequently I slightly increased the first rising time.

Brown Sugar and Oat Rolls Makes 32 dinner rolls

1½ cups whole-wheat flour

2½ to 3 cups all-purpose flour, divided

¾ cup old fashioned oats

½ cup packed brown sugar

2 ( ¼ oz.) envelopes (2 scant tablespoons) active dry (instant) yeast

1 teaspoon salt

1 cup milk

½ cup (1 stick) butter

2 eggs

Topping:

2 tablespoons butter, melted

3 tablespoons old fashioned oats, optional

Combine whole wheat flour, ½ cup all-purpose flour, oats, brown sugar, undissolved yeast and salt in a large mixer bowl.
Heat milk and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed.
Add eggs and ½ cup all-purpose flour; beat 2 minutes at high speed.

The eggs and additional 1/2 cup of flour have just been added to the batter.
Stir in enough remaining all-purpose flour to make a soft dough.
Knead on lightly floured surface (or in mixer using dough hook) until smooth and elastic, about 5 to 7 minutes.

I used the dough hook of my KitchenAid to knead the dough. It is done kneading when the dough pulls away from the sides of the bowl and is nice and pliable but not sticky.
Cover; let rest 10 to 20 minutes.
Divide dough into 32 pieces. Form into smooth balls.

To shape: I push my thumb into one piece of dough (above) and then
smooth it into a ball with my hands (below).
Place on large greased baking sheet or greased baking pan.

Rolls right after being shaped & before they have risen.
Brush tops with melted butter; sprinkle with oats if desired.
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Rolls have risen for about an hour.
Bake in preheated 350°F oven for 15 to 25 minutes, until golden brown. (If baking rolls on baking sheet with sides not touching, bake 15 to 20 minutes; if baking in pan with sides touching, bake 20 to 25 minutes.)

TIP: Bake rolls ahead of time and freeze. To serve, thaw and rewarm in 250°F oven for 10 to 15 minutes.

These rolls also make great mini sandwiches.

The following is information I included in the yeast bread section of The Kirby House Cookbook (Nov. 2001, KH Publ.)

TYPES OF YEAST

What’s the Difference?

Active Dry Yeast is activated shortly after being hydrated or combined with water (sometimes referred to as “blooming”). It works slower but eventually catches up with the instant.
(Active Dry) Instant Yeast becomes active the “instant” it contacts moisture. It is ideally suited to the Rapidmix method of yeast dough preparation (where the yeast is added directly to the flour) but will not be harmed if added directly to water in the Traditional mixing method. Instant yeast does make the bread rise a bit faster than plain active dry yeast. THIS IS WHAT I PREFER. It is interchangeable with Active Dry; both can be used in recipes that don’t specify the type of yeast to use.
Rapid or Quick Rise Yeast (“Fast-Rising” or “Fast-Acting”) is more granulated and can cut the rising time in half. Like instant yeast, it is ideally suited to the Rapidmix method and can shorten the rising time of traditional recipes by as much as 50%. To adapt a recipe that calls for either of the above two types of yeast — mix the “Fast-Rising” yeast with dry ingredients and heat liquids to 130°.

Mix Methods & Temperature Variables: Temperature is an important factor in the leavening ability of yeat. Either too hot or too cold temperatures can kill or inhibit the yeats. The optimum temperature for yeast actually depends on the activation method:

· Traditional or Conventional Method. When yeast is added directly to warm water, the water temperature should be about 105° to 115°.

· Rapidmix Method. When using the Radipmix method, where dry yeast is mixed with part of the dry ingredients, warmer liquids (120° to 130°) are needed. Note – be sure that the yeast is mixed in with those dry ingredients before adding the warmer liquids

· When using Rapid or Quick Rise Yeast (“Fast-Rising or “Fast-Acting” yeast, follow directions on the package that specify heating the liquid to 130° and be sure yeast is mixed in with the dry ingredients.

Recipe without photos . . .