Monday, March 25, 2013

Maple Goodness in Rolls!

There are people who love the Maple Oatmeal Bread--one version or the other--so much that they buy an extra loaf to eat on their way home.

And now I make it with local maple syrup. My friend in Jamesville has maple trees. She and her family work together to make the maple syrup, and it is delicious!

Today I baked Whole-Wheat Maple Oatmeal Rolls. My first attempt last week didn't work out so well. I just made rolls out of the bread dough. But they were doughy and heavy.

Today I made adjustments based on my tried and true dinner roll recipes. I increased the amount of oil and added instant potato flakes and instant dry milk. The aroma of maple syrup filled the kitchen as they finished baking. They came out of the oven a beautiful golden color.

They were light and tender, with full-flavored maple goodness.

I love living in maple syrup country!

Whole-Wheat Maple Oatmeal Rolls

2 1/2 cups boiling water
1 cup rolled oats
3/4 cup maple syrup
¼ C canola oil
1 T instant dry yeast
2 teaspoons salt
¼ C instant potato flakes
1 C instant nonfat dry milk
1¼ C (5.3 oz.) soft white-wheat flour
3¾ C (7.5 oz. + 8.5 oz.) hard white-wheat flour

Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.

Mix the syrup and oil into the oats. Combine the yeast, salt, potato flakes, dry milk, soft white-wheat flour, and 1¾ C (7.5 oz.) hard white-wheat flour in a bowl and add to the oat mixture, mixing well. Cover the bowl and let rise for an hour.

Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 5 minutes; let sit covered for 5 minutes; knead for another 2-3 minutes. Let rise in an oiled bowl. Shape the dough into 24 rolls and place on greased baking pan. Cover and let rise another 45 minutes.

Bake at 350°F for about 20 minutes.

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