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Title: Oats 'n Wheat Dinner Rolls
Categories: Bread
Yield: 16 Rolls
| ROLLS | ||
| 1 3/4 | To 2 3/4 c. all-purpose | |
| Flour | ||
| 1/3 | c | Rolled oats |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Active Dry Yeast |
| 1 | c | Milk |
| 3 | tb | Margarine or butter |
| 1 | Egg | |
| 3/4 | c | Whole Wheat flour |
| TOPPING | ||
| 1 | tb | Water |
| 1 | Egg white | |
| 1 | tb | Rolled oats |
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup all purpose flour, 1/3 cup oats, sugar, salt and yeast; mix well. In small saucepan, heat milk and margarine until very warm (120 to 130). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1/2 to 1 1/4 cups all purpose flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/4 to 1/2 c. all purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, about 1 hour. Grease 9-inch square pan. Punch down dough several times to remove all air bubbles. Divide dough into 16 pieces; shape into balls. Place in greased pan. Cover let rise in warm place until light and doubled in size about 35 to 45 minutes. Heat oven to 375 F. Uncover dough. In small bowl, combine water and egg white; beat slightly. Carefully brush over rolls; sprinkle with 1 tb. of oats. Bake for 20 to 30 minutes or until golden brown. Immediately remove from pan. Serve warm.
Nutritional Info: 1 Roll; Cal.-150, Protein-5 gr., Carbo.-26 gr., Fat-3 gr., Chol.-2 mg., Sodium 180 mg.
Dietary Exchanges: 1 1/2 Starch, 1/2 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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