One Hundred Dollars a Month

Holy canolies people. You sure had a lot to say about the white bread vs. whole grain bread issue. It was a wee bit overwhelming going through all the comments, and several of you seem to know a lot about homemade bread, so thank you for taking the time to link to your favorite recipes or type up your own to share. I look forward to making them over the next few weeks and sharing the results as I do.

This afternoon I gave my friend Jane’s recipe for oatmeal rolls a try. Split Pea Soup is on the menu tonight at our house, and I thought Jane’s oatmeal rolls would go perfectly with it.

I still need to work on my dough shaping skills a bit, but these oatmeal rolls were awesome. Monkey Boy gobbled 4 of them up as soon as he walked through the door, and I was afraid we wouldn’t have enough for dinner so I hid the rest until suppertime.

Thanks Jane for your awesome recipe, we loved them.

~Mavis

Ingredients

1 cup quick oats {I used Quaker}
1 1/2 cup whole wheat flour {I used Bob’s Red Mill}
1/2 cup brown sugar
1 tbsp. salt
2 tbsp. butter, softened
2 cups boiling water
1 package or 1 tbsp. dry yeast
1/2 cup warm water
4-5 cups all purpose flour

Directions

Combine the quick oats, whole wheat flour, brown sugar, salt and butter in a large bowl. Pour the boiling water over the oat mixture and stir to combine. In a small bowl, combine the warm water and yeast until the yeast has dissolved. When the oatmeal mixture has cooled to lukewarm, add the yeast mixture and combine. Add the white flour one cup at a time, mixing with a spoon until the dough becomes too tough, then turn it out on a floured counter and knead additional flour into the dough. Knead for 5 minutes. Place dough in a greased bowl, cover and let rise until doubled. Punch down and let rise again.

Pull off clumps of dough and form into large round balls to form rolls. Place them in a greased pan with or without sides. Bake at 350 degrees for 10-15 minutes and check the rolls. Remove them from the oven when the tops are just starting to brown and a knife inserted in the center of one comes out clean. Brush the tops with some melted butter {optional} and cool on wire racks.

To see more of Jane’s awesome recipes, visit her blog HERE. To purchase Jane’s awesome possum cookbook, head on over HERE.

If you have a favorite bread recipe, leave a link in the comments, I love to know what you like and hopefully make it too.