On Sunday night we got the chance to go see Les Mis at a local theater with my husbands company. Have you see Les Mis, the movie or the musical? I had not seen the movie before, and didn’t really know anything about the story. The extent of my knowledge was there was a character named Cosette. One of my best friends in high school was named Cosette. Her mom had watched the movie and loved it so much while she was pregnant, she named her daughter after one of the characters. I am glad that I finally know the story, and had the chance to see it live.
Back to Thanksgiving sides. Yesterday we covered the Thanksgiving Stuffing, today are the dinner rolls. I might have a slight carb addiction because these are two of my must haves at Thanksgiving. I am not always particular about the roll, like I am the stuffing, but there has to be dinner rolls involved. A warm roll with the butter melted into all the nooks and cranies is just perfect for any meal.
Last winter I made Classic Oatmeal Bread, and it was a quick favorite of mine. So when I saw this recipe for oat dinner rolls, I had to try it. I am a big fan of hearty oat bread, and these rolls did not disappoint. Fresh out of the oven they were tender and soft. These aren’t super light and fluffy like some rolls, they have body to them, which is why I like them. I put butter on mine, my husband drizzled honey on his. Either way they were delicious, and sure to make a great side for your Thanksgiving dinner.
- 3/4 cup regular oats
- 1/2 cup boiling water
- 1 Tbls sugar
- 1 pkg dry yeast (2 1/4 tsp)
- 1 1/2 tsp sugar
- 1/4 cup warm water (105° to 115°)
- 2 1/4 cups all-purpose flour
- 1/4 cup low-fat buttermilk
- 1 Tbls butter , melted
- 3/4 tsp salt
- 1 Tbls water
- 1 egg white , beated
- 1 Tbls regular oats
In a small bowl combine oats, boiling water and 1 Tbls sugar. Stir until well combined. Let stand for 5 minutes.
In a 1 cup measuring cup dissolve yeast and 1 1/2 teaspoons sugar in warm water. Let stand 5 minutes.
In a large bowl combine 1 3/4 cups of flour, oat mixture, buttermilk, melted butter, salt and yeast mixture. Stir until it forms a soft ball. Turn dough onto lightly floured surface and knead for 8 minutes (until smooth and elastic). Add additional flour 1 Tbls at a time as needed. The dough will be slightly sticky.
Place dough in an oiled bowl, turning to coat. Cover and let rise for 45 minutes or until doubled in size.
Punch down the dough. Cover and let rest for 5 minutes.
Divide dough into 12 portions. Roll each portion into a ball. Place in a 9 inch square baking dish, coated with non stick spray. Cover and let rise for 30 minutes, or until doubled in size.
Preheat oven to 375 degrees.
In a small bowl combine 1 Tbls water with egg white. Gently brush over the top of the rolls. Sprinkle with oats.
Bake for 25 minutes or until golden brown.
Remove from oven and serve warm.