Remember in the spring when everyone was baking sourdough bread at home? I tried it myself but admit that after baking a loaf of bread and a pizza crust, I tired of maintaining the starter. Plus I don’t have the patience or cookware to get the precise and delicious crust of true sourdough bread.
Then it was summer and baking was far from my mind. Late spring is when I started dehydrating and that became (and still is) my passion. I’ve dehydrated just about anything I could think of: in addition to vegetables and fruit, I’ve dehydrated tomato sauce, beans, and even tried salmon jerky (more recipes for dehydrated foods to come soon).
But as the weather has begun to change and the days get colder, the desire to bake has returned. I love the nutty flavor of flax, the oatyness of oats, and the nutritional profile of both, so decided to experiment with an Oats & Flax Rolls recipe.
I think I found the perfect combo! These rolls had just the right balance of crispy crust and soft interior. The flavor was perfect too. If you too are starting to get the urge to bake, give these a try and then let me know what you think of this recipe in the comments.
Oats & Flax Rolls
- 1 1/2 cups all purpose flour (if you prefer, you can use half wheat / half white flours)
- 1/4 cup old-fashioned oats
- 1/4 cup whole or ground flax meal
- 1 1/4 tsp. instant yeast
- 3/4 tsp. salt
- 1/8 cup oil or 2 T. butter, melted
- 1 large egg yolk, reserved egg white for topping
- 1 T. sugar
- 3/4 cup lukewarm water
- Combine all ingredients in a large bowl, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 6-8 minutes, until smooth and the dough bounces back when poked.
- Place the dough in a greased bowl, cover and let it rise for 1 to 1 1/2 hours, until nearly doubled.
- Divide the dough into 8 pieces for dinner rolls. Roll into a ball and place on a lightly greased baking sheet (or use parchment paper). Spray the rolls with olive oil or spray the plastic wrap and cover gently. Let rise for about 90 minutes.
- Preheat oven to 350 degrees F.
- Whisk egg white with 2 T. water and brush onto tops of rolls. Sprinkle with oats or flax (or both) and bake for 20-25 minutes until lightly browned. Cool on racks.