Honey Oat And Wheat Rolls Recipes

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.

Steps:

• Note: You may decrease the amount of white flour and increase the wheat flour, but the bread will not rise as high.
• Add ingredients in the order suggested by the manufacturer.
• Set Cycle: Dough, Size: 2lb.
• Spray two baking sheets with non-stick cooking spray, and preheat the oven to 375F.
• When the cycle is finished, take the dough out and divide into 20 equal pieces (I use a scale).
• Roll into ropes about 8 inches long, and tie as you would a knot, press the ends together and place end-side down on the baking sheet.
• Allow to rise until doubled, about 30 minutes.
• Brush with eggs or milk; eggs give a shiny, golden hard crust, milk gives a tender golden crust, water makes a light shine and crisp golden crust.
• Or brush with honey for a sweet crust after baking.
• Bake until well-browned, about 15 minutes.

Steps:

• In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into seven portions. Divide each portion into six pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Brush with melted butter. Bake at 400° for 12-16 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, beat butter and honey until smooth; serve with rolls.