AidelK04/15/11




I adapted a bread recipe when one of my friends became allergic to eggs. This recipe is delicious. The dough can be mixed in a bread machine, food processor, or stand mixer. It's a treat on Chol HaMoed Succos or Erev Yom Kippur straight out of the oven! When I have the koach, I make these rolls to break a fast with a big bowl of soup. (Because I experimented a lot with this recipe, you will see some unusual measurements below. Did you know that 1/8 cup is 2 tablespoons? Use a coffee measure--2 tablespoons for this.)






  • SERVING/YIELD
    12-14


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Hamotzi


  • RECIPE
    #8068

























INGREDIENTS













  • 1⅞ cup water










  • 3 Tbsp margarine, at room temperature










  • 4⅛ cup unbleached flour










  • ⅜ cup whole wheat flour










  • 4⅛ Tbsp oatmeal










  • 3 Tbsp sugar










  • 2¼ tsp salt










  • 1½ Tbsp yeast










  1. Place all ingredients in bread machine, food processor, or stand mixer. Mix just until the dough comes together. Remove dough from machine, and briefly knead by hand, if necessary.



  2. Divide the dough into 12-14 equal pieces, depending on the size of roll you like. Shape each piece into a roll and place on prepared cookie sheet. Paint with egg wash, if desired. Let rise about 1 hour in a warm spot.



  3. Bake in preheated 375 degree oven for 15-20 minutes, until golden brown.















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