These have been a long standing family favorite and I can’t believe it’s been years since I last made them. They went along perfectly with our Halloween dinner of Pumpkin Turkey Chili. Even the pickiest eaters who come over rave over these rolls. (My apologies that I can’t remember where I originally got the recipe.)
Makes approx 24 rolls
Elements:
Two and one-third cup WATER
One cup QUICK COOKING OATS
Two-thirds cup packed BROWN SUGAR (I often reduce this amount to my liking)
Three tablespoons butter substitute such as NUCOA or EARTH BALANCE VEGAN MARGARINE (you can also sub in coconut oil, olive oil, shortening, etc. but you can expect the taste to be slightly different)
One and a half teaspoon FINE SEA SALT
One tablespoon YEAST
Five and a half cups of ALL-PURPOSE FLOUR (can use a mix of white and whole wheat, or all hard white whole wheat)
Application:
In a saucepan boil 2 cups of water. Stir in oats and let simmer for 1 minute. Remove from heat. Stir in sugar, margarine, salt, and the last 1/3 cup of water. Mix well. Pour this mixture into a large mixing bowl and let sit until cool to the touch. Prep baking sheets either by greasing them or by lining them with parchment paper.
Stir in yeast. Add 3 cups of flour and mix well. Gradually add the rest of the flour while kneading until it forms a soft dough. Place in greased bowl, cover, and let rise in a draft-free place for 1 hour. Punch down, shape into rolls (dough will be a little sticky), and place on a prepped baking sheet. Let rise a second time for 30 minutes. Preheat oven to 350F.
Bake rolls for 20-25 minutes, until the tops barely start to turn golden. Remove from oven and let cool to the touch before serving.
