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*** A WORD FROM THE KITCHEN ***
Did you miss me yesterday? Just a reminder this ezine
publishes now 3x per week on Mon-Wed-Fri.
I think we need some good dinner rolls to soak up all of
that turkey gravy next week. You may not have known that
if you have a favorite loaf bread recipe or see one that
catches your eye, you can easily make it into rolls by
simply shaping the dough into individual serving sizes and
baking until golden brown, usually around 20 to 30 minutes.
I tend to like these HEARTY OATMEAL DINNER ROLLS I came
across for their unique flavor and I thought I would share.
I usually overstuff too much by munching on the rolls early
so I'll have to try and take it easy this year.
Enjoy!
mailto:mz@gophercentral.com
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RECIPE: HEARTY OATMEAL DINNER ROLLS
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INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
DIRECTIONS:
BRING 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. STIR together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. BEAT oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. TURN
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. PUNCH
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. COVER and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. BAKE at 375
degrees for 15 minutes or until golden brown
YIELD: 32 Rolls
Categories: Breads
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MARZEE'S CORNER
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TIMESAVING HELPER FOR THANKSGIVING:
* Make the dough for your bread or rolls a few weeks
ahead of time. Allow the dough to rise fully once,
shape it, wrap it well in freezer-safe plastic wrap or
foil and freeze. When ready to bake, thaw the dough in
the refrigerator. This will usually take a least a few
hours or overnight. Set it in a warm place and give it
its second rise and bake.
* If you have a bread machine use it to mix the dough.
Bake the bread the night before the big day and refresh
it in a 350 degrees F (175 degrees C) oven for 10 minutes
just before serving.
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