December 19, 2014

RECIPE CORNER: Easy yeast rolls anyone can make

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By Ginger Isham

The secret to making yeast rolls and breads is that you can put the dough in the refrigerator to rise overnight or for most of the day instead of in a warm place to rise. This way you don’t need to spend three or four hours at one time in the kitchen.

 

Overnight honey-wheat rolls (from a vacation magazine)

1 package yeast

1/4 cup warm water

2 egg whites (room temperature)

1 cup warm water

1/3 cup honey

1/4 cup canola oil (or olive oil)

pinch of salt

1 1/2 cups whole wheat flour

2 1/2 cups flour

 

Sprinkle yeast in 1/4 cup warm water. Stir and let set a minute or two. Beat egg whites until foamy. Add yeast mix, honey, oil, salt, water and whole wheat flour and beat three minutes. Add white flour and mix until well blended. Cover and put in refrigerator overnight. In the morning, punch dough down and place on floured surface. Shape into a ball and cut in half. Shape each half into rolls and place in greased 8- or 9-inch cake pans or square pans.  Let rise in warm place.

Bake in 375-degree oven for 15-18 minutes. Makes about 18 rolls.

 

Oatmeal Buttermilk Rolls (from Cooking Light magazine)

3/4 cup regular oatmeal

1/2 cup boiling water

1 tablespoon sugar

1 package yeast

1 1/2 teaspoons sugar

1/4 cup warm water

2 1/4 cups flour

1/4 cup low-fat buttermilk, room temperature

1 tablespoon butter, melted

pinch of salt

1 tablespoon water

1 egg white, lightly beaten

1 tablespoon oats, regular

Combine oatmeal, boiling water and sugar in bowl and let stand five minutes. Dissolve yeast and 1 1/2 teaspoons sugar in warm water and let set for five minutes. Place 1 1/2 cups flour in a mixing bowl. Add oatmeal mix, buttermilk, butter, salt, yeast mix and stir. Stir in rest of flour, leaving a little to knead into the dough on floured surface. Knead until smooth. Cover and place in refrigerator overnight. Punch down and let rest 5 minutes. Shape into 12 rolls and place in greased 9-inch pan. Let rise in warm place 30 minutes. Combine water and egg white, brush rolls and sprinkle with oats. Bake at 375 degees for about 25 minutes.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.


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