Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Italian Pesto Oat Rolls




Source of Recipe


Internet


List of Ingredients




1 3/4 to 2 1/2 cups all-purpose flour, divided
1 cup rolled oats (quick or old-fashioned), uncooked
1/2 cup shredded fresh Parmesan cheese
2 tablespoons granulated sugar
1 (1/4 ounce) package quick-rising yeast (about 2 1/4 teaspoons)
1 1/4 teaspoons salt
1 teaspoon fennel seeds, coarsely crushed (optional)
3/4 cup water
2 tablespoons olive oil
1/4 cup refrigerated pesto sauce


Recipe



Lightly spray baking sheet with vegetable cooking spray.

Combine 13/4 cups of the flour, oats, cheese, sugar, yeast, salt and fennel seeds in a large mixing bowl; mix well.

Heat water and oil until very warm (120 to 130 degrees F). Add water-oil mixture to flour mixture. With a wooden spoon, gradually stir until dry ingredients are moistened. Stir in enough of the remaining 3/4 cup flour to make a soft dough that pulls away from sides of bowl.

Knead dough on lightly floured surface 5 minutes, or until smooth and elastic. Lightly sprinkle surface and hands with additional flour if dough is sticky.

Roll dough into 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Tightly roll up each wedge from wide end. Place rolls, seam-side down, on prepared baking sheet; gently push ends down. Cover rolls with damp cloth. Let rise in warm place 30 minutes. (If desired, after rolls have risen, lightly brush tops with additional olive oil and sprinkle with additional rolled oats.)

Bake rolls in preheated 350-degree oven 20 to 22 minutes, or until light golden brown. Serve warm.

FOR BREAD MACHINES:
Put 13/4 cups of the flour, oats, cheese, sugar, 2 1/4 teaspoons bread machine yeast or quick-rising yeast, salt, fennel seeds, water (at room temperature) and olive oil in bread machine pan in order recommended by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough of the remaining 3/4 cup flour to make dough easy to handle. Proceed as directed in recipe.

Makes 12 rolls