marilyn@merlin.berkeley.edu (Marilyn Kushner) (11/15/87)
DARK-ROLLS(B) USENET Cookbook DARK-ROLLS(B)
GRAMMY'S DARK ROLLS
DARK-ROLLS - Holiday rolls with oatmeal and molasses
This recipe has long been part of my Thanksgiving tradition.
I have long since forgotten its source.
INGREDIENTS (12 rolls)
1/2 cup oatmeal (rolled oats)
1/2 cup whole wheat flour
1/8 tsp salt
1/4 cup shortening
2 Tbsp molasses
2 Tbsp honey
1 cup boiling water
1/2 oz active dry yeast (2 packages). Do not use quick-
rising yeast.
1/2 cup warm water
1 tsp honey
1 egg
2 1/2-3 1/2 cups
unbleached flour
PROCEDURE
(1) Combine oatmeal, whole-wheat flour, salt, shorten-
ing, molasses, and honey. Pour boiling water over
all. Mix and let cool.
(2) While cooling, dissolve yeast in warm water with
the honey. Add egg to cooled batter, then mix in
dissolved yeast.
(3) Add flour until dough is just soft enough to
knead. Knead lightly.
(4) Place dough in a greased bowl; cover with a damp
cloth. Let rise in warm place until doubled in
bulk; about one hour.
(5) Punch down dough and cut into 12 equal pieces.
Shape each piece into a ball in put into a greased
9-inch pan.
(6) Let rise again for 45 minutes.
(7) Bake in a preheated oven at 350 deg. F for 40
minutes.
NOTES
Note: These rolls are reaally wonderful, but they need time
to rise. start them as early in the day as possible. Don't
even think about using the quick-rise yeasts.
RATING
Difficulty: easy to moderate. Time: several hours prepara-
tion, 1 hour baking and cooling. Precision: measure the
ingredients.
CONTRIBUTOR
Marilyn Kushner
Microlab, University of California, Berkeley, California, USA
Marilyn@merlin.berkeley.edu