Culinary Circle

We decided we needed something hearty to go along with the baked beans so I made up these yeast risen, no knead oatmeal rolls. Very easy to prepare with only some vigorous mixing and no kneading, after baking you get a nice roll that's really more muffinish, with a nice chewy moist center and crispy oatmeal covered top. They worked perfectly for mopping up the extra baked bean sauce.

Cook-Mykal
Time-20 min active, 2 hour start to finish

If anyone is interested in the recipe just let me know and I can copy it.

*Edit* Recipe!

No-Knead Oatmeal Rolls
From More Breaking Bread by Father Dominic Garramone, OSB

1 1/2 cup rolled oats
1 cup boiling water
2 packages active dry yeast
1/2 lukewarm water
2 cups lukewarm milk
1/2 cup granulated sugar
1 tbsp salt
1/2 butter melted
5 cups all purpose flour
additional rolled oats for topping

Put oats in large bowl. Pour boiling water over oats, stir throughly. Let cool to lukewarm.

Sprinkle yeast over lukewarm water in a small bowl, stir until disolved. Let stand about 5 min. Add yeast mixture and milk to oats, stir until mixed. Stir in sugar, salt and melted butter. Add flour 1 cup at a time stirring after each until throughly incorporated. Cover bowl with a cloth and let rise in a warm place 30-45 min or until doubled.

Stir batter down and beat vigorously for 2 min. Spoon 1/4 cup batter in lightly greased muffin cups. Sprinkle with a few uncooked oats. Let stand 15 minutes until batter rises to top of muffin cup. While batter is rising preheat to 400F.

Bake rolls 25 min or until brown on top. Remove from pans and let cool on wire racks. Serve warm. 24-30 rolls.