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