Even though I'm in my 80s, I still love to bake for our children, grandchildren and great-grandchildren. These hearty rolls are one of our favorites.
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°), divided
- 1/2 cup warm strong brewed coffee (110° to 115°)
- 1/2 cup old-fashioned oats
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 egg
- 3 tablespoons shortening
- 1 teaspoon salt
- 3 to 3-1/2 cups bread flour
- 1 tablespoon butter, melted
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the coffee, oats, sugar, syrup, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a floured surface; divide into four portions. Divide each portion into six pieces; shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Brush rolls with butter. Remove from pan to a wire rack. Serve warm. Yield: 2 dozen.
Originally published as Maple-Oat Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p41
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