Maple Oat Sourdough Dinner Rolls
Maple syrup, oat flour, and sourdough starter unite to form a nutritious, unique, and delicious dinner roll.
Author: Kristen @ Smithspirations
Ingredients:
1/2 cup melted butter
2 eggs, beaten...
1/4 cup maple syrup
1/2 cup whole milk
1 cup sourdough starter
2 cups oat flour
3 1/2 to 4 1/2 cups whole wheat flour
2 teaspoons salt
Additional butter or oil
2 Tablespoons milk
1/4 cup rolled oats
Instructions:
In a medium mixing bowl with pouring spout, combine butter, eggs, syrup, milk, and starter and mix well.
In the mixing bowl for a large stand mixer, add oat flour, 2 cups wheat flour, and salt.
With the dough hook attached to the mixer, turn on to the speed for mixing bread doughs, and allow the flours and slat to combine. Slowly pour in the liquid ingredients until a wet batter forms.
Gradually add additional wheat flour, 1/4 to 1/2 cup at a time, until a soft dough forms, allowing the dough to remain moist but not sticky.
Allow the dough to rise, covered, in a buttered or oiled bowl on the counter for 12-18 hours or in the refrigerator for 24-36 hours, or until doubled.
Punch down the dough and place on to a lightly buttered or oiled counter. Divide into 24 equal pieces. Butter a 9x13 glass baking dish.
With buttered or oiled hands, gently shape each dough piece into a round roll and place in the buttered baking dish. You will have six rows of four rolls.
Allow the rolls to rise until doubled in a warm (and turned off) oven for 3-6 hours, on the counter for 12-18 hours, or in the refrigerator for 24 or more hours.
Preheat oven to 375°.
Gently brush the risen rolls with milk and sprinkle each with rolled oats, gently pressing the oats onto the rolls.
Bake in preheated oven for 30-40 minutes, or until golden brown. Serve warm and with butter.
Maple syrup, oat flour, and sourdough starter unite to form a nutritious, unique, and delicious dinner roll.
Author: Kristen @ Smithspirations
Ingredients:
1/2 cup melted butter
2 eggs, beaten...
1/4 cup maple syrup
1/2 cup whole milk
1 cup sourdough starter
2 cups oat flour
3 1/2 to 4 1/2 cups whole wheat flour
2 teaspoons salt
Additional butter or oil
2 Tablespoons milk
1/4 cup rolled oats
Instructions:
In a medium mixing bowl with pouring spout, combine butter, eggs, syrup, milk, and starter and mix well.
In the mixing bowl for a large stand mixer, add oat flour, 2 cups wheat flour, and salt.
With the dough hook attached to the mixer, turn on to the speed for mixing bread doughs, and allow the flours and slat to combine. Slowly pour in the liquid ingredients until a wet batter forms.
Gradually add additional wheat flour, 1/4 to 1/2 cup at a time, until a soft dough forms, allowing the dough to remain moist but not sticky.
Allow the dough to rise, covered, in a buttered or oiled bowl on the counter for 12-18 hours or in the refrigerator for 24-36 hours, or until doubled.
Punch down the dough and place on to a lightly buttered or oiled counter. Divide into 24 equal pieces. Butter a 9x13 glass baking dish.
With buttered or oiled hands, gently shape each dough piece into a round roll and place in the buttered baking dish. You will have six rows of four rolls.
Allow the rolls to rise until doubled in a warm (and turned off) oven for 3-6 hours, on the counter for 12-18 hours, or in the refrigerator for 24 or more hours.
Preheat oven to 375°.
Gently brush the risen rolls with milk and sprinkle each with rolled oats, gently pressing the oats onto the rolls.
Bake in preheated oven for 30-40 minutes, or until golden brown. Serve warm and with butter.
No comments:
Post a Comment