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Buttermilk-Oat Rolls

Source of Recipe


Cooking Light, November 1998






List of Ingredients



• 3/4 cup regular oats
  
• 1/2 cup boiling water
  
• 1 tablespoon sugar
  
• 1 package dry yeast (about 2-1/4 teaspoons)
  
• 1-1/2 teaspoons sugar
  
• 1/4 cup warm water (105 degrees to 115 degrees)
  
• 2-1/4 cups bread or all-purpose flour, divided
  
• 1/4 cup low-fat buttermilk
  
• 1 tablespoon stick margarine or butter, melted
  
• 3/4 teaspoon salt
  
• Cooking spray
  
• 1 tablespoon water
  
• 1 large egg white, lightly beaten
  
• 1 tablespoon regular oats
  






Instructions



1. Combine first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes.
   
   
2. Dissolve yeast and 1-1/2 teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add oat mixture, 1-3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (Dough will be slightly sticky).
   
   
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
   
   
4. Preheat oven to 375 degrees.
   
   
5. Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake at 375 degrees for 25 minutes or until lightly browned. Serve warm. Yield: 1 dozen (serving size: 1 roll).
   
   
6. CALORIES 120 (13% from fat); FAT 1.7g (sat 0.3g, mono 0.6g, poly 0.5g); PROTEIN 3.8g; CARB 22.2g; FIBER 1.3g; CHOL 0mg; IRON 1.4mg; SODIUM 165mg; CALC 13mg