GRAMMY'S 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.
- 1/2 cup oatmeal
- 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
Combine oatmeal, whole-wheat flour, salt, shortening, molasses, and honey.
Pour boiling water over all. Mix and let cool.
While cooling, dissolve yeast in warm water with the honey.
Add egg to cooled batter, then mix in dissolved yeast.
Add flour until dough is just soft enough to knead. Knead lightly.
Place dough in a greased bowl; cover with a damp cloth. Let rise in warm place until
doubled in bulk; about one hour.
Punch down dough and cut into 12 equal pieces.
Shape each piece into a ball in put into a greased
Let rise again for 45 minutes.
Bake in a preheated oven at
for 40 minutes.
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.
easy to moderate.
several hours preparation, 1 hour baking and cooling.
measure the ingredients.
Microlab, University of California, Berkeley, California, USA
Recipe last modified: 8 Nov 87
From: email@example.com (Marilyn Kushner)
Subject: RECIPE: Grammy's dark rolls
Date: 15 Nov 87 16:35:34 GMT
Organization: Microlab, Univ. of California, Berkeley, Calif., USA
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.