These dinner rolls are light and fluffy yet they have a good tooth from the steel cut oats. If your kids are picky like mine, these are a good way to tempt them to try something with more fiber.
Oatmeal Dinner Rolls, Makes about 30
1-1/2 c. cooked steel-cut oats
1 c. milk
1 c. water
1/3 c. sugar
1 package fast-rising yeast
1 c. oat flour
4 c. unbleached all-purpose flour
1/3 c. wheat germ
Combine the water and milk, scald. Add it to a mixing bowl along with the oats and the sugar. When the mixture is lukewarm, add the yeast. Once you see yeast rising to the top stir in the flours. Let rise until doubled. Turn the dough out onto a floured board. Knead until smooth, adding up to a cup more flour if necessary for a soft but not sticky dough.
Lightly grease three 9″ pans.
Divide the dough into golf ball-sized pieces and arrange them in the pans, leaving about an inch of open space between them. Let rise until doubled.
Preheat the oven to 400. Bake for 12-15 minutes until lightly browned. Remove the rolls from the oven and rub the top with butter. (I use a butter wrapper for this part.)
Lift the rolls out of the pans and cool on a rack.
Wrap until ready to serve. I like them best warm with a nice schmear of butter, but they also make good sandwiches.