Friday, September 9, 2011

Rolling in Dough

It's peach season!  Probably getting close to the end of it too.  But they've been delish this year.  Last weekend Terra and I had a peach pie bake off!  It was fun to get together and share food that we had both worked hard on with our families.  Terra won with her yummy peach pie with a crumble topping! 

I made a fairly traditional pie with an all butter crust.  It was pretty yummy and flaky.  The girls had a good time rolling out the extra dough.  Then we sprinkled it with cinnamon sugar and baked it along with the pie.  Yummy, crispy cinnamony buttery goodness. 

Since my pie was not the winning recipe I will share a different recipe with you.

We made dinner "to go" for a friend who came by for a play date this week and she reported back that her family loved the rolls we made.  I adapted this from the recipe for oatmeal bread in the Oster User Manual and Bread Recipes pamphlet that came with my bread maker.

Whole Wheat Oatmeal Rolls
1 1/4 cups water
3 T. honey
2 T. butter
3/4 cup oats
1 3/4 tsp. salt
3 1/2 cup whole wheat flour
2 T. oat bran
2 T. dry milk
2 tsp yeast

I did it on dough setting in the bread maker.  We threw the ingredients into the bread maker before we went out to Paul Derda for playground time and lunch.  The dough sat for a few hours before Addy and I shaped them after nap.  I let them rise in the oven for about 30 minutes after we had shaped them.  I brushed them with egg and sprinkled with sesame seeds then baked at 350 for 25 mins. This makes about 16 rolls.  You can also shape all of your rolls onto two pans.  Freeze one pan and bake the other.  Once the rolls are frozen, pop them off the pan and put them in a freezer safe bag.  Then they are ready for another day.  Just take out the number that you need, place them on a pan a couple of hours before you want to bake them.  They will defrost quickly.

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