We are now one week away from Thanksgiving. It is one of my favorite holidays a year because it is about food and family. Over the next 7 days I am going to share some of my favorite Thanksgiving recipes with you.
The first recipe I am going to share with you is a recent addition to my recipe book. It is a Norman family tradition that I have willingly embraced. My family would always do white rolls with butter and jam, but in this family (specifically my husband) the roll had one duty and that duty was to be the carrier for a mashed potato and turkey sandwich. His plate usually holds at least 4 to begin with and he will go back for more as needed. These oat rolls are butter and slightly sweet and textured because of the oats. They are absolutely delicious regardless of whether they are turned into a sandwich, eaten plain, or slathered with butter and concord grape jam,
- 2 1/3 cups of water (split)
- 1 cup oats
- 1 1/2 teaspoons salt
- 2/3 cup brown sugar
- 10 Tablespoons butter (split)
- 2 Tablespoons yeast
- 6-7 cups all purpose flour
- Bring 2 cups of water to a boil.
- Meanwhile add oats, salt, brown sugar, and 6 Tbl butter to a large bowl. Cover with the boiling water. Let sit 5 minutes.
- Add another 1/3 cup cool water and let sit until temperature is about 105-110 degrees.
- Stir in yeast and flour.
- Cover with tea towel and set in a warm place until double.
- Melt the additional butter and pour onto baking sheet. Shape dough into rolls and place on the buttered baking sheet.
- Once all the dough has been shaped, cover once more with tea towel and let rise again.
- Bake at 350 for 20 minutes.