Whole Wheat Oat Rolls

Yeast is a single-cell airborne fungi which may be activated to divide the sugars in grain flours. This causes a release of carbon dioxide. Bubbles are formed and are held in place by the gluten in the flour. Yeast will keep for up to 1 year in the refrigerator. There are many types of yeast. You can order SAF-instant yeast and use it in any place which calls for active dry yeast. This yeast may be ordered from www.KingArthurFlour.com.

    1 cup water, warmed to 110°
    5 tablespoons fat-free milk powder
    2 tablespoons clover honey
    2 tablespoons butter, melted
    2 ½ teaspoons active dry yeast
    1 large egg
    2 cups bread flour
    1 cup whole-wheat flour
    ½ cup thick-rolled oats
    2 tablespoons wheat germ
    1 ½ teaspoons salt
    Melted butter
    Oats

1.  Bread machine method: Place the water, milk powder,
     honey, melted butter, yeast, egg, bread flour, whole-wheat
     flour, oats, wheat germ and salt into a bread machine pan. Set
     bread machine for whole wheat, dough and large loaf cycle.
     Go to step 6 when complete.

2.  Hand method: In a large bowl, whisk the water, milk
     powder, honey, melted butter, yeast and egg.

3.  In an extra large bowl, mix the flour, whole wheat flour, oats,
     wheat germ and salt. Stir in the yeast mixture.

4.  Place dough on a well-floured breadboard. Knead until
     smooth and elastic. Place in an oiled bowl, turn once, then
     cover with a damp cloth.

5.  Turn oven on to 200°, when you can feel the heat on your
     hand, turn the oven off. Place bowl in the warm oven and let
     the dough rise until double.

6.  Punch the dough down and cut into 16 pieces. Form rolls
     then brush with melted butter. Sprinkle the tops of the rolls
     with the oats. Let rise for 45 minutes or until double then
     bake in a preheated 400° oven 10-15 minutes or until lightly
     browned.

     Makes 16 rolls