The dough is enough to make a dozen moist, nutty-flavoured rolls or two delicious loaves of bread.
- Portion size 12 servings
- 1/2 cup packed brown sugar
- 1/2 cup warm water
- 2 pkg (or 2 tbsp/25 ml) active dry yeast
- 1 1/4 cup boiling water
- 1 cup quick-cooking rolled oats
- 1/3 cup butter softened
- 1 1/2 teaspoon salt
- 2 eggs lightly beaten
- 4 1/2 cups all-purpose flour (approx)
- 1 cup whole wheat flour
- 1 egg lightly beaten
- 1/4 cup quick-cooking rolled oats
In small bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt until sugar is dissolved and butter is melted. Let cool to lukewarm.
Stir in yeast mixture and eggs. With electric mixer, beat in 2 cups (500 mL) of the all-purpose flour and whole wheat flour. With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
Turn out dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch down dough; turn out onto lightly floured surface. Divide into 12 portions. Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place 2 inches (5 cm) apart on greased baking sheets. Cover and let rise until doubled in bulk, 30 to 45 minutes.
Topping: Brush with beaten egg; sprinkle with rolled oats. Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks.
Nutritional facts <b>Per roll:</b> about
- Sodium 361 mg
- Protein 10 g
- Calories 339.0
- Total fat 8 g
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 58 g
- Iron 23.0
- Folate 41.0
- Calcium 3.0
- Vitamin A 7.0