I'm very excited to have joined a new cooking group called the Secret Recipe Club! I've been wanting to join it for well over a year, so this is a long time coming. The idea behind it is that each month, you are randomly assigned another member's blog, and your blog is assigned to someone as well. Then you poke around on the other person's blog and pick any recipe, make it, then post about it on a specific day. Fun!
My first match is the blog This Gal Cooks, which is written by a very nice sounding lady named Julie. You should really check out her blog, the recipes all look amazing (I had a heck of a time narrowing down my options) and she takes lovely photos. The recipe I chose was Oatmeal Molasses Rolls because they just looked so tasty and although I love wheat bread with oats on top, I've never actually baked bread with oats or molasses before.
I followed Julie's directions pretty much word for word, and the rolls turned out wonderfully! They're hearty from the oats and whole wheat flour, but still very soft and fluffy with a hint of molasses. Most definitely a keeper! The only changes I would make are that next time I would sprinkle the oats on the rolls right after forming them into balls and really press them in with my hands because the oats ended up just falling off the baked rolls when I waited to sprinkle them on until right before baking. Also, next time I'd like to experiment with adding 1/4 cup of brown sugar along with the yeast because I think the bit of sweetness would complement the molasses nicely.
Quick Note: To make a warm place for dough to rise, I turn my oven to 350 for exactly 1 minute, then turn it off, place the dough in a container in the oven, and leave it to rise. All ovens are different so you may need more or less than 1 minute. It should be decidedly toasty warm when you stick your hand in the oven, but not hot since you don't want to actually bake the dough. You can repeat the warming process after an hour or so if the oven has gone cold.
Oatmeal Molasses Rolls
1/4 C butter, plus 2 tbsp more for top
2 eggs3/4 C whole wheat flour
Replace the paddle attachment with the dough hook and add 3/4 C of the remaining white flour. Mix on speed 2 until flour is incorporated. If needed, add additional flour 2 tbsp at a time until dough pulls away from the side of the bowl and is barely sticky to the touch. My dough ended up needing exactly 3 C white flour (so 1/4 C more), but yours may be different.
Yield: 18 large rolls