Delectable White, Whole Wheat, and Oat Dinner Rolls
These homemade rolls are the perfect addition to any meal. Make a whole batch and freeze some for later, if there are any left!
Author: Krista Low
Recipe type: Bread
Cuisine: American
Serves: 24
Ingredients
2 Tbsp Active Dry Yeast
½ cup warm water (90-100˚ F)
2 Tbsp Turbinado sugar
2 cups boiling water
⅔ cup Turbinado sugar
2 generous tsp kosher salt
⅔ cup shortening
6 eggs
1 cup whole wheat bread flour
1 ½ cup quick oats
6 ½ cups all purpose flour
Instructions
In a large measuring cup or medium bowl combine the yeast with ½ cup warm water and 2 Tbsp sugar. Mix well with a fork.
Bring 2 cups of water to boil in a medium saucepan. Add ⅔ cup sugar and the salt. Remove from heat. Add the shortening and stir until melted. Set aside.
In a medium bowl lightly beat the eggs. Scoop ¼ cup of the hot sugar, water, shortening mixture and slowly pour into the eggs while beating with a fork. When combined add another ¼ cup scoop and repeat. The eggs with be frothy and turn a darker yellow color.
Pour the remaining hot water mixture into the bowl of a high capacity stand mixer (5 qt) fitted with a dough hook. While the mixer is running on medium speed, slowly add the eggs.
Add the whole wheat flour and the oats to the liquid and mix well. Add 2 cups of all purpose flour and mix until all the flour is incorporated. Add the yeast and 2 more cups of flour and mix. Add the remaining flour a cup at a time until the dough starts to pull off the dough hook but is still a thick paste.
Turn out the dough into a bowl that has been prepared with shortening or non-stick cooking spray. Cover and let rise until double about 45 min – 1 hour.
Divide the dough in half. Generously flour a flat work surface and lightly roll the dough into a rectangle. Use a pizza cutter to divide the dough into 24 equal portions.
Prepare a cookie sheet with parchment paper. Roll each portion into a 1 ½” ball and place on the prepared baking sheet.
Preheat the oven to 350˚ F. Cover and raise the rolls until doubled about 45 min – 1 hour. Bake for 20-25 minutes or until lightly golden brown and the rolls sound hollow and do not jiggle when tapped.
Remove from the oven to a cooling rack. Immediately rub the top of the rolls with butter.
These rolls freeze amazingly well. After they have cooled completely divide and place in a gallon sized ziplock bag and place in the freezer. When ready eat. Pull out of the freezer. Preheat the oven to 350˚ F. Bake for 5-10 minutes until warmed through.
Makes 48 Rolls
*Note: Turbinado sugar is a raw natural sugar you can substitute regular granulated sugar.
Nutrition Information
Serving size: 2 rolls
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/delectable-white-whole-wheat-and-oat-dinner-rolls/