Wheat Crescent Rolls
Homemade rolls—the pièce de résistance to an outstanding meal. If bread-making is new, discover the satisfaction you’ll feel in making, shaping, baking and serving fresh rolls from your kitchen. Those at the table will certainly appreciate your efforts. This is comfort food at its best.
- Makes 24 servings (1 roll each)
1. In a large bowl, combine oats, honey, butter and salt. In a small saucepan, heat milk over medium heat until temperature reaches about 180°F, stirring frequently. Add to oat mixture, stirring until well blended. Cool to room temperature.
2. In a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to oat mixture and stir well.
3. In a large bowl, combine whole wheat flour, 1 cup of the all-purpose flour and the oat flour. Gradually add to oat mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding enough remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, about 1 hour or until doubled in size. Punch dough down, and let rest for 5 minutes.
5. Divide dough in half. Working with one half at a time, roll out dough to an 8- to 10-inch circle. Cut into 12 wedges. From the wide end, roll up each wedge. Place on a lightly greased baking sheet; cover with plastic wrap coated with cooking spray. Let rise in a warm place, free from drafts, about 30 minutes or until doubled in size.
6. Preheat oven to 400°F.
7. Brush each roll with egg white. Bake 15 minutes or until golden. Cool on wire racks.