2 cups boiling water
1 cup old fashion oats, uncooked
1 Tablespoon salt
¼ cup vegetable oil
½ cup honey
1 cup of water
2 Tablespoons of yeast
5 cups of flour
Place boiled water into a large mixing bowl. Add oats, salt, oil and honey and stir together. Let rest a few minutes to allow the oats to expand. Add additional water and wait for the mixture to read 110 degrees Fahrenheit before adding dry ingredients.
Add yeast to 4 cups of flour and add to oat mixture. Mix until well incorporated and the dough develops some elasticity. Add remaining flour as needed to make a soft, but not sticky, dough. Coat dough with a thin layer of oil to prevent drying, and set covered to rise until double in volume.
Punch down dough, either weigh out to 1 ¾ to 2 ounce rolls, or 1 ½ pound loaves. Place in greased pans. Let rise until double again. Bake at 375 until golden brown and cooked in the center. Cook rolls about 15-20 minutes. Loaves will take at least 30-45 minutes. Brush with melted butter and cool. Store in refrigerator for several days or this bread freezes well as long as it is well wrapped.
Makes about 35 rolls or 2 loaves. Recipe may be halved or doubled if you are cooking for a crowd. Rolls may be rewarmed wrapped in a very low oven (140 or so degrees) for 10-20 minutes.
From Bill Clark at Gove Hill Retreat. Recipe given to him from Roland Dow over 30 years ago. We use it for our dinner rolls. They always get rave reviews.
1 cup old fashion oats, uncooked
1 Tablespoon salt
¼ cup vegetable oil
½ cup honey
1 cup of water
2 Tablespoons of yeast
5 cups of flour
Place boiled water into a large mixing bowl. Add oats, salt, oil and honey and stir together. Let rest a few minutes to allow the oats to expand. Add additional water and wait for the mixture to read 110 degrees Fahrenheit before adding dry ingredients.
Add yeast to 4 cups of flour and add to oat mixture. Mix until well incorporated and the dough develops some elasticity. Add remaining flour as needed to make a soft, but not sticky, dough. Coat dough with a thin layer of oil to prevent drying, and set covered to rise until double in volume.
Punch down dough, either weigh out to 1 ¾ to 2 ounce rolls, or 1 ½ pound loaves. Place in greased pans. Let rise until double again. Bake at 375 until golden brown and cooked in the center. Cook rolls about 15-20 minutes. Loaves will take at least 30-45 minutes. Brush with melted butter and cool. Store in refrigerator for several days or this bread freezes well as long as it is well wrapped.
Makes about 35 rolls or 2 loaves. Recipe may be halved or doubled if you are cooking for a crowd. Rolls may be rewarmed wrapped in a very low oven (140 or so degrees) for 10-20 minutes.
From Bill Clark at Gove Hill Retreat. Recipe given to him from Roland Dow over 30 years ago. We use it for our dinner rolls. They always get rave reviews.
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