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- Path: decwrl!recipes
- From: marilyn@merlin.berkeley.edu (Marilyn Kushner)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Grammy's dark rolls
- Message-ID: <12129@decwrl.DEC.COM>
- Date: 15 Nov 87 16:35:34 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: Microlab, Univ. of California, Berkeley, Calif., USA
- Lines: 65
- Approved: reid@decwrl.dec.com
-
-
- Copyright (C) 1987 USENET Community Trust
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- .RH MOD.RECIPES-SOURCE DARK-ROLLS B "8 Nov 87" 1987
- .RZ "GRAMMY'S DARK ROLLS" "Holiday rolls with oatmeal and molasses"
- This recipe has long been part of my Thanksgiving tradition. I have long
- since forgotten its source.
- .IH "12 rolls"
- .IG "\(12 cup" "oatmeal" "40 g"
- (rolled oats)
- .IG "\(12 cup" "whole wheat flour" "50 g"
- .IG "1/8 tsp" "salt" "1 ml"
- .IG "\(14 cup" "shortening" "50 g"
- .IG "2 Tbsp" "molasses" "30 ml"
- .IG "2 Tbsp" "honey" "30 ml"
- .IG "1 cup" "boiling water" "250 ml"
- .IG "\(12 oz" "active dry yeast" "15 g"
- (2 packages). Do not use quick-rising yeast.
- .IG "\(12 cup" "warm water" "100 ml"
- .IG "1 tsp" "honey" "5 ml"
- .IG "1" "egg"
- .IG "2\(12-3\(12 cups" "unbleached flour" "250\-350 g"
- .PH
- .SK 1
- Combine oatmeal, whole-wheat flour, salt, shortening, molasses, and honey.
- Pour boiling water over all. Mix and let cool.
- .SK 2
- While cooling, dissolve yeast in warm water with the honey.
- Add egg to cooled batter, then mix in dissolved yeast.
- .SK 3
- Add flour until dough is just soft enough to knead. Knead lightly.
- .SK 4
- Place dough in a greased bowl; cover with a damp cloth. Let rise in warm place until
- doubled in bulk; about one hour.
- .SK 5
- Punch down dough and cut into 12 equal pieces.
- Shape each piece into a ball in put into a greased
- .AB "9-inch" "25-cm"
- pan.
- .SK 6
- Let rise again for 45 minutes.
- .SK 7
- Bake in a preheated oven at
- .TE 350 175
- for 40 minutes.
- .NX
- Note: These rolls are reaally wonderful, but they need time to rise.
- start them as early in the day as possible.
- Don't even \fIthink\fR about using the quick-rise yeasts.
- .SH RATING
- .I Difficulty:
- easy to moderate.
- .I Time:
- several hours preparation, 1 hour baking and cooling.
- .I Precision:
- measure the ingredients.
- .WR
- Marilyn Kushner
- Microlab, University of California, Berkeley, California, USA
- Marilyn@merlin.berkeley.edu
-