These rolls are an excellent choice for fall and winter soup menus. Also, try them as sandwich rolls.
These rolls have distinctive texture and flavor. The oatmeal in the bread makes it grainy and hearty. The cranberries and rosemary compliment each other for a sweet and herby flavor to compliment dark soups. With such a combination, these rolls suit cold-weather comfort food needs perfectly. Serve them for dipping in soups or stews or make them in sandwich roll shape. Either way, your lunch will be pretty, flavorful and satisfying. For the most compliments, serve this bread warm. The tastes and smells will be bolder and the roll itself will seem lighter and more delicate.
Cranberry Rosemary Oat Rolls
(makes 12 dinner rolls or 8 sandwich rolls)
Ingredients
- Approximately 3 C flour
- 1 package or 2 1/2 t active dry yeast
- 1 C milk
- 1/4 C butter (softened)
- 1 egg
- 1 T oil
- 1 t salt
- 1/4 C sugar
- 1/2 C quick cooking oatmeal
- 1/2 C dried cranberries
- 2 t dried rosemary
Instructions
- Mix 1 C of the flour with the yeast in a medium to large mixing bowl. These rolls can be made by hand or in a mixer.
- Warm the milk to approximately 100 degrees. It will feel slightly warm.
- Add the milk to the flour and yeast mixture and beat for two to three minutes. This step is important so that the bread will rise well later.
- Add the butter, egg, oil, salt and sugar to the flour, yeast and milk. Mix until blended.
- Add the oatmeal, cranberries and rosemary to the forming dough and mix until blended.
- Add the remaining flour to the dough, one cup at a time.
- Knead the bread until it is smooth and elastic. If using a mixer, stop the mixing when a dough has formed and check its consistency. This should be soft dough, but it should not be sticky. Add more flour if necessary, 2 T at a time. If the dough is too dry, add milk, 1 t at a time.
- Place the dough in a lightly greased bowl and cover it. Allow it to rise in a warm, moist place until it has doubled in size. Placing a pan of water in a warm (100 -110 degree) oven will create an ideal location for raising bread. In ideal conditions, this should take about one hour.
- Punch dough down and shape into desired rolls. Arrange the rolls on a sheet pan and allow them to rise until doubled again. This second rise should be shorter, approximately 45 minutes.
- Bake the rolls in a 350 degree oven for 12-14 minutes or until they are golden brown.
- Serve immediately or reheat at a later time.
The copyright of the article Cranberry Rosemary Oat Rolls in Breads & Muffins is owned by Mary Hudlemeyer. Permission to republish Cranberry Rosemary Oat Rolls in print or online must be granted by the author in writing.
 |
 |
