Oatmeal Molasses Rolls Recipe

oatmeal molasses rollsLooking for something a little different than your usual boring white dinner rolls? Look no further! These oatmeal molasses rolls are delicious! I adapted this recipe from the Better Homes and Gardens New Cook Book.
2This post is brought to you by the Kukpo 8-piece measuring cup and spoon set, which I got to review. I have to say, they’re pretty nice – super sturdy, heat proof silicone handles, and even little pour spouts on the measuring cups. I’m going to be using them in my kitchen for years to come. If you’re looking for a heavy duty set of measuring cups and spoons check them out!
ingredientsLet’s get baking!
Ingredients:
3 to 3 1/4 cups of all purpose flour
1 package (2 1/4 teaspoons) active dry yeast
1 cup milk
1/3 cup molasses
1/4 cup butter
1/2 teaspoon salt
2 eggs
3/4 cup whole wheat flour
3/4 cup rolled oats (you can also use quick cooking oats)
flour and yeastIn a large mixing bowl (or in your stand mixer) stir together 2 cups of the all purpose flour with the yeast.
milk and molassesMeanwhile mix and heat the milk, molasses, butter and salt until warm. You want the butter to just start to melt, about 120 degrees. A little tip for measuring out sticky things like honey or molasses – spray your measuring cup with cooking spray, it comes right out!
add wet to dryAdd the milk mixture¬†to the flour and yeast. Make sure the milk isn’t too hot, you can kill your yeast! Add in your eggs and mix on medium for about 3 minutes.
oatsAdd in the whole wheat flour and the oats. If you use old fashioned rolled oats you will have more texture in your rolls. If a softer roll is what you’re after, use quick cooking rolled oats instead. Mix in as much of the remaining all purpose flour as you can.
kneadTurn the dough out onto a floured surface and knead in any remaining flour until you have a smooth and elastic ball. The dough will be moderately stiff and kneading should take 6 or 7 minutes. This is good exercise! Place the dough in a greased bowl, cover and let rise until doubled. Mine took about 1 1/2 hours.
rolls ready to riseAfter your dough has risen, punch it down and allow it to rest for 10 minutes. Shape into balls and place them in a lightly greased baking pan. The original recipe says it will make 32 rolls, I yielded 22. That always happens to me! Cover and let rise until nearly doubled. Mine took about 1 hour and 15 minutes.
risen doughLooking good! Pop them in a 375 degree oven for 15 to 20 minutes.
baked rollsBaked and golden brown… take them out of the pan and let them cool on a wire rack.
buttered rollMmmmm, butter! I hope you try baking these oatmeal molasses rolls yourself!

Rye Crackers with Caraway Recipe

Rye CrackersI love rye crackers and since I still had some leftover rye flour from my swirled rye bread adventure I decided to bake some! I did some searching online for a recipe and found the perfect one on Food Republic. Head on over there and check out the recipe, it’s also a great foodie website so explore!
Rye Crackers IngredientsOne thing I’ve learned from my baking and cooking escapades is to always get your ingredients ready before you start, especially if it’s a new recipe. That way you don’t have any surprises or find out you’re out of baking powder while you’re in the middle of things.
Spice GrinderThis recipe calls for ground caraway. I have a coffee grinder that I use exclusively for grinding spices. I added a few teaspoons of caraway seeds and ground those babies up! A good tip for cleaning out your grinder after using it is to run some uncooked white rice through it. Then just wipe it out with a paper towel and your caraway won’t end up tasting like the cardamom pods you ground up last time.
Ground CarawayPerfectly ground caraway!
Dry IngredientsAll the dry ingredients go in a food processor.
Cubed ButterAdd in the cubed butter and pulse until it looks like fine crumbs.
Wet IngredientsHello wet ingredients!
Knead the DoughPulse everything in the food processor, then turn it out and knead until smooth. The dough will need to rest for about 25 minutes.
Pasta RollerDivide the dough up and run it through a pasta roller. If you don’t have a pasta maker roll it out by hand and work on those arm muscles! You want it to be about 1/16″ thick. I found that I liked the crackers best on the 4 setting for my particular pasta maker.
Rye Cracker DoughIt’s starting to look like rye crackers! I used my pastry scraper to cut my crackers, but you can also use a pizza cutter. I left the ends of my crackers rough, I like the way they look!
Egg WashPut the rye crackers on a silicone baking mat, or you can use parchment paper. Brush the tops with an egg wash.
Caraway SeedsSprinkle the tops with caraway seeds and press them lightly into the dough. Prick the crackers with a fork.
Baked CrackersPop them in the oven and bake until golden brown. When they first come out they will still be a little bit pliable, but after they cool you will have crisp rye crackers!

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