Thursday, December 8, 2011

Canadian Oatmeal Rolls

Here is another Canadian dish for this month's Cook Around the Globe. I absolutely loved these rolls! I decided to add orange juice-soaked dried cranberries to half the dough for variety. What a great idea, though I say so myself. The added a nice extra flavor and texture to the rolls. The original recipe was for 12 rolls, which turned out to be rather big. So next time I will make them smaller. The only thing I would do differently next time, is to reduce the salt by about half. The cranberries actually mask the salty taste a bit, but the rolls without cranberries are bit on the salty side. Maybe that would be covered by maple syrup if you eat them as suggested: Still warm and drizzled with maple syrup. For me, that would probably be too sweet. 


Ingredients (12 big or 20-24 small rolls):
50 ml milk
100 g old-fashioned oats
150 ml maple syrup
20 g unsalted butter
1 tbsp salt (I recommend to use only 1 1/2 to 2 tsp!)
2 1/4 tsp active dry yeast
600 g all-purpose flour
50 g dried cranberries (optional)
1/4 cup orange juice (optional)

flour for dusting
oats for sprinkling

If using, mix cranberries and orange juice. Set aside. Bring 500 ml water to a boil. Place milk, oats, maple syrup, butter, and salt in a large bowl. Pour over boiling water and stir to mix. Let cool to lukewarm. Add yeast and flour. Mix well into a smooth dough. If using cranberries, divide dough into two equal parts. Drain cranberries and knead into one half of the dough. Cover doughs and let rest in a warm place until volume is doubled (about 1 hour). Line 1-2 large baking sheets with parchment paper. On a lightly floured surface, shape each portion of dough into a roll. Cut into 6 (for big rolls) or 10-12 (for small rolls) parts. Shape each piece into a roll. Place rolls on baking sheets. Brush or spray with water, sprinkle with oats. Cover and let rest for 30 minutes. Preheat oven to 400F. Bake rolls 15-20 minutes for small ones or 25-30 minutes for big ones until lightly browned. Serving suggestion from the original recipe: while still warm, drizzled with maple syrup. I like them just by themselves, or split with cream cheese or jam or honey. Or jam/honey on cream cheese. Or....

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