No Knead Whole Wheat Oatmeal Rolls

I cut my finger at work last night, and that means I can’t knead bread until it’s healed. So anyway, I was browsing recipes online and found a recipe for whole wheat rolls which don’t require kneading. I decided to try it, but I modified the recipe and also decided to make a double batch since we tend to eat a lot of bread. I’m glad I made as much as I did because the rolls are to die for!

Here’s a quick picture that I took on top of my stove because there was no time to set up the studio. You can see that we need to work on cutting the dough pieces more precisely so the crescent rolls have a nicer shape. Hopefully next time we make them they’ll be prettier, but as far as the taste is concerned, they’re fantastic!

No Knead Whole Wheat Oatmeal Rolls (Source: www.wholefoodsmarket.com)

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups stone ground whole wheat flour
• 3 cups all purpose flour
• 1 cup oatmeal (not the quick cooking oats)
• 1/2 cup wheat germ
• 4 tbsp. sugar
• 1 tsp. salt
• 2 pkgs active dry yeast
• 2 cups warm milk (105 to 115 degrees)
• 6 tbsp. melted butter
• 2 large eggs, lightly beaten
• olive oil

Instructions:

• Take your eggs out of the refrigerator and let them sit out for about 15 minutes or until they get to room temperature.
• Beat the eggs after they get to room temperature.
• Measure out the whole wheat flour, the stone ground whole wheat flour, and the all-purpose flour and put it in a large mixing bowl, letting it set at room temperature for about 15 minutes.
• Add the yeast, sugar, and salt to the flour, mixing well.
• Melt the butter and milk on the stove, stirring constantly.
• After the butter and milk is melted, add it, as well as the two eggs, to the flour.
• Beat everything together until the batter is smooth.
• Add the oatmeal and wheat germ to the batter. If the batter is too dry, add a little water. If it’s too sticky, add a little more flour or oatmeal.
• Grease a large, clean mixing bowl with olive oil.
• Place the dough in the bowl, and then put some olive oil on the outside of the dough.
• Cover the bowl with a plastic bag and then a towel.
• Set the bowl aside in warm place and let it rise until it doubles in size. If the house is fairly warm, it’ll take about 1 hour for the dough to rise.
• After the dough has doubled in bulk, put some flour on your counter top and then punch the air out of the dough.
• Shape or cut your rolls however you like.
• Preheat the oven to 400 degrees.
• Place the rolls on a greased baking pan and then set them on top of the stove so they can rise some more. This may take about 30-40 minutes.
• After the bread rises again, bake them until they’re golden brown. Just be careful because these little rolls will cook very quickly. I kind of lost track of time so I’m not sure how long they took to bake so check the rolls after about 10-15 minutes to see how they look. You’ll know they’re done when you poke them with a toothpick and it comes out clean.