19 Serves
230 Mins
In a small saucepan, combine water and rolled oats. Bring to a boil, then reduce heat to medium-low and simmer for 6 minutes. Remove from heat and allow to cool to lukewarm.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
217 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
In a medium bowl, dissolve the yeast in warm water and sugar. Let the mixture sit for 10 minutes until foamy.
In the bowl of an electric mixer, combine the oat mixture, yeast mixture, butter, salt, molasses, honey, wheat germ, and milk. Use the paddle attachment to mix until well combined.
Add one cup of whole wheat flour and two cups of all-purpose flour. Mix until incorporated, then switch to the dough hook attachment.
Gradually add the remaining whole wheat flour while kneading on low speed. Once the dough pulls away from the sides of the bowl, knead for 8-10 minutes on medium-low speed.
Remove the dough, spray the bowl with cooking spray, and return the dough to the bowl. Cover with a towel and let rise in a warm place until doubled in size, about 1-2 hours.
Punch down the dough and divide into 19 equal portions, approximately 2.5 ounces each. Shape into balls and place on a baking sheet. Cover and let rise for 45 minutes.
Preheat the oven to 190°C. Place a Dutch oven filled with water on the lowest rack to create steam. Brush the rolls with egg wash.
Bake the rolls for 17-23 minutes until golden brown. Transfer to a wire rack to cool completely.
54
g89
g4
g
