Oaten Rolls with Herbs and Sun-Dried Tomatoes

[Guest guest]

Had to type this in tonight, as I'm taking all the stuff with me to AL

and making them for my DH's dad's cousin, whose DH is in the hospital.

Thought I'd quickly post them here, as I've made them often and they

are always a hit.

 

I sub white wholewheat for the bread flour, omit the sugar, and use 2

tbsp of the oil drained from the tomatoes in place of the olive oil,

usually. :-) Enjoy!!!

 

Oaten Rolls w/Herbs & Sun-Dried Tomatoes

 

Sponge

1 tbsp (1 pkg) active dry yeast

1 tbsp light brown sugar

2 c warm water

1/2 c whole wheat flour

1/2 c bread flour

1 1/4 c rolled oats

 

Dough

1/4 c olive oil

2 tsp salt

4 - 4 1/2 c bread flour

2 tbsp minced fresh basil, dill or rosemary

1 c well-drained oil-packed sun-dried tomatoes, coarsely chopped

Sun-dried tomato oil, for brushing

 

1 To make the sponge: In a large bowl, combine the yeast, sugar, and

water. Add the whole-wheat and bread flours and oats; beat hard with

a large whisk until creamy. Cover with plastic wrap and set aside at

room temperature until bubbly and doubled in bulk, about 1 hour.

 

2. To make the dough: In a large bowl using a whisk or in the bowl of

a heavy-duty electric mixer fitted with the paddle attachment, combine

the sponge, olive oil, salt and 1 cup of the bread flour. Beat hard

for 1 minute. Add the herbs and tomatoes. Add the remaining bread

flour, 1/2 cup at a time,mixing on low speed until a soft, shaggy

dough forms, switching to a wooden spoon when necessary if making by hand.

 

3. Turn the dough out onto a lightly floured work surface and gently

knead until the dough is soft, smooth, and springy, 1 to 2 minutes for

a machine-mixed dough and 3 to 5 minutes for a hand-mixed dough,

dusting with flour only 1 tablespoon at a time, just enough as needed

to prevent sticking. Place in a lightly greased deep container, turn

once to coat the top, and cover with plastic wrap. Let rise at room

temperature until double in bulk, 1 1/2 to 2 hours.

 

4. Grease 20 standard muffin cups (you will need 2 muffin tins). Turn

the dough out onto the work surface and divide into 4 equal portions.

Divide each portion into 5 equal pieces. Form each piece into a tight

2-inch ball and place in a prepared muffin cup, seam side down. Using

floured kitchen shears, snip and X about 1 inch deep in the top of

each roll. Brush with the tomato oil.Cover loosely with plastic wrap

and let rise until double in bulk, about 45 minutes.

 

5. About 20 minutes before baking, preheat an oven to 375*F and

position a rack in the center of the oven.

 

6. Bake the rolls until browned, 20 to 25 minutes. Remove from the

pans and serve hot, or cool on a rack and reheat before serving.

 

From " The Pleasure of Whole Grain Breads " , by Beth Hensperger.