Cereal Rolls
Apr. 18th, 2004 11:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenHere's the recipe for those rolls I made yesterday. (Xposted to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
fan_domestics)
Cereal Rolls
courtesy of Grandma's Wartime Kitchen, by JoAnne Lamb Hayes
2/3 cup milk
4 tablespoonse vegetable shortening or butter (or a mixture)
2 tablespoons light brown sugar
1 teaspoon salt
1/4 cup warm (105 to 110 F) water
1 package active dry yeast
1/2 cup leftover cooked oatmeal or granular wheat cereals
3 1/2 to 4 1/2 cups unsifted all-purpose flour
Heat milk in a small saucepan over medium heat until bubbles form at edge of pan; stir in shortening, brown sugar, and salt.
Combine warm water and yeast in a cup and set aside for yeast to soften.
Gradually beat hot milk miscture into cereal in large bowl until thorougly combined. Set aside to cool to 105 to 110 F.
Add 3 1/2 cups flour, and the yeast mixture to cereal mixture and stir until a soft dough forms.
Turn dough out onto a work surface sprinkled with some of remaining 1 cup flour. Knead 5 minutes, adding as much flour as necessary to make the dough manageable. Place dough in a greased bowl, cover, and set aside in a warm place until double in size - about 1 hour.
Grease a 12 cup muffin pan. Divide dough into 12 equal pieces. Shape each piece into a ball and place into greased pan. Set aside in a warm place until double in size - about 45 minutes.
Preheat oven to 400 F. Bake rolls about 25 minutes or until golden brown and roll sounds hollow when tapped on the top. Cool at least 15 minutes before serving.
TBQ's note: I made this using butter instead of shortening and didn't notice any problems with it. I was thrown by there being no sugar added to the water to help wake the yeast up but I did it as the recipe said and there were no problems.
The resulting rolls have a nice crunch on the outside and are soft on the inside. They have a slightly sweet flavor. I used them as a side to a pasta dish with no problems, but I could also see them being at home as a breakfast food or a snack if you covered them with jam or jelly.
fan_domestics)Cereal Rolls
courtesy of Grandma's Wartime Kitchen, by JoAnne Lamb Hayes
2/3 cup milk
4 tablespoonse vegetable shortening or butter (or a mixture)
2 tablespoons light brown sugar
1 teaspoon salt
1/4 cup warm (105 to 110 F) water
1 package active dry yeast
1/2 cup leftover cooked oatmeal or granular wheat cereals
3 1/2 to 4 1/2 cups unsifted all-purpose flour
Heat milk in a small saucepan over medium heat until bubbles form at edge of pan; stir in shortening, brown sugar, and salt.
Combine warm water and yeast in a cup and set aside for yeast to soften.
Gradually beat hot milk miscture into cereal in large bowl until thorougly combined. Set aside to cool to 105 to 110 F.
Add 3 1/2 cups flour, and the yeast mixture to cereal mixture and stir until a soft dough forms.
Turn dough out onto a work surface sprinkled with some of remaining 1 cup flour. Knead 5 minutes, adding as much flour as necessary to make the dough manageable. Place dough in a greased bowl, cover, and set aside in a warm place until double in size - about 1 hour.
Grease a 12 cup muffin pan. Divide dough into 12 equal pieces. Shape each piece into a ball and place into greased pan. Set aside in a warm place until double in size - about 45 minutes.
Preheat oven to 400 F. Bake rolls about 25 minutes or until golden brown and roll sounds hollow when tapped on the top. Cool at least 15 minutes before serving.
TBQ's note: I made this using butter instead of shortening and didn't notice any problems with it. I was thrown by there being no sugar added to the water to help wake the yeast up but I did it as the recipe said and there were no problems.
The resulting rolls have a nice crunch on the outside and are soft on the inside. They have a slightly sweet flavor. I used them as a side to a pasta dish with no problems, but I could also see them being at home as a breakfast food or a snack if you covered them with jam or jelly.
