Potato Oat Rolls Recipe
Preparing their favorite Potato Oat Rolls is a way of letting my family know that I love them. This recipe is a good way to use Vegetable. Treat your near and dear ones with this amazing Potato Oat Rolls as a Side Dish . What is more sinful than not trying out this sinfully delicious Potato Oat Rolls ? Start right away!
Ingredients
1 1/4 cups boiling water
2 teaspoons dry mustard
1/2 cup warm mashed potato
1 package ('1/4 ounce) active dry yeast
2 tablespoons honey
2 1/2 to 2 3/4 cups all-purpose flour
3/4 cup oat bran
1 teaspoon salt
1 to 2 tablespoons skim milk
Directions
1 ln a 1-pintglassmeasuringcup,combinethewaterand mustard and let stand for 1 0 minutes.
In a large bowl, with a wooden spoon oran electric mixerset on low speed, gradually beat the hot liquid into the potatoes.
Let the mixture cool to lukewarm (105°-115° F).
Blend in the yeast and honey and let stand for 5 minutes or until foamy.
2 Add 1 cup of the flour, the oat bran, and salt to the potato mixture and beat until smooth.
Gradually work in as much of the remaining flour as needed to make the dough firm enough to handle.
Knead the dough until smooth and elastic - about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
3 Lightly grease a baking sheet.
Punch down the dough, place on a lightly floured surface, and knead lightly.
Roll into a 1 0-inch log and cut the log into 10 pieces; shape each piece into a ball or one of the shapes illustrated at right and arrange them 1 1/2 inches apart on the baking sheet.
Cover and let rise for 35 minutes.
4 Preheat the oven to 350° F.
Brush the tops of the rolls with the milk.
Bake for 30 to 35 minutes or until golden.
Place on a wire rack to cool.
In a large bowl, with a wooden spoon oran electric mixerset on low speed, gradually beat the hot liquid into the potatoes.
Let the mixture cool to lukewarm (105°-115° F).
Blend in the yeast and honey and let stand for 5 minutes or until foamy.
2 Add 1 cup of the flour, the oat bran, and salt to the potato mixture and beat until smooth.
Gradually work in as much of the remaining flour as needed to make the dough firm enough to handle.
Knead the dough until smooth and elastic - about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
3 Lightly grease a baking sheet.
Punch down the dough, place on a lightly floured surface, and knead lightly.
Roll into a 1 0-inch log and cut the log into 10 pieces; shape each piece into a ball or one of the shapes illustrated at right and arrange them 1 1/2 inches apart on the baking sheet.
Cover and let rise for 35 minutes.
4 Preheat the oven to 350° F.
Brush the tops of the rolls with the milk.
Bake for 30 to 35 minutes or until golden.
Place on a wire rack to cool.
