Tuesday, March 25, 2014

Stand Out Sides: Oatmeal Rolls

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No one was more surprised than me when one of my coworkers walked into work with a bag of...well, sludge, and told me his girlfriend had bestowed me with one-quarter of hers!  I loved Amish Friendship Bread when we were little and never thought to revive it now that my sisters have their own kitchens and we could actually pass it around.

I kept it a little secret, except on my Facebook page, and sure enough...after 10 days had passed, my sisters and mom were thrilled to get some of their own.  John was thrilled with the yummy rolls I made, and the fact that he had a blast mashing the bag every day!  The little things in life, right?  John had never had Amish Friendship Bread / dough before so he really did get into the fun!

Then, sister M overmashed her bag, which exploded everywhere (oops).  Sister K followed all the directions but brother E did not - he put theirs in the fridge and it never worked right again (oops).  Mom got hers to work and passed it out successfully.  One in 3 isn't too bad, right?!
Oatmeal Rolls (adapted from Tide and Thyme)
Serves:  12 (12 rolls)

1/2 cup warm water
1 tablespoon honey
2 teaspoons yeast
1 egg
1 cup amish friendship bread starter OR sourdough starter
1/4 cup butter, melted
3/4 cup quick cooking oats
3 cups flour
1 tsp salt

In a large bowl, combine water and honey.  Add yeast and let sit for 10 minutes, until foamy. Add starter, 1/4 cup melted butter, 1/2 cup oats, and flour.  Use a wooden spoon to combine and then knead until dough is smooth and elastic (8-12 minutes).  Clean and oil the bowl and place the dough back in it and cover with plastic wrap.  Let rise about 90 minutes, or until doubled. 

Grease the bottom and sides of two 9-inch round baking pans.  Turn the dough onto a lightly floured surface and divide in half.  Equally divide each half into 6 pieces.  Gently roll into rounds and place in the pans.  Cover and let rise for 30 minutes, or until they've expanded sufficiently to fill the pan. 

Preheat the oven to 400 degrees F.  Sprinkle water over each roll and then top with the remaining oats.  Bake 25-28 minutes, until golden brown. 

Until the next time my oven is on...



5 comments:

  1. yum, these look good. I'm such a sucker for bread and rolls.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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