Skip to main content
By
YUMMMMOLA! That's all I have to say about these rolls

BROWN OATMEAL ROLLS

2 cups boiling water
1 cup rolled oats (not quick - yuck)
1/3 cup water
2/3 cup brown sugar
1 TBS yeast
5 cups white flour
3 TBS oil
2 tsp salt
Pour the boiling water over the oatmeal and let sit until it's not scalding hot anymore (so you don't kill your yeast). Add brown sugar, the additional 1/3 cup water, yeast, flour, oil and salt. Mix until a smooth elastic dough forms and place in an oiled bowl, cover with saran wrap and let double in size. Punch down and roll out dough on a lightly floured surface until about an inch thick. Cut into rounds with a biscuit cutter and place rolls on a greased coolie sheet (it should make 24-30 rolls). Let rolls rise once again and bake for 12-15 minutes at 425 degrees.

Comments

Post a Comment

Popular posts from this blog

Dilly Beans

By azandersens
This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.
1 comment
Read more

Caribbean Rice and Beans

By
2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c...
3 comments
Read more

Ghoulosh

By azandersens
I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u...
2 comments
Read more