1/2 cup rolled oats
1/3 cup wheat germ
1/3 cup unprocessed bran
1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup packed light brown sugar
2 packages Fleischmann's® Active Dry Yeast, * see notes
2 teaspoons salt
2 eggs, at room temperature
Wheat germ or rolled oats, for topping
Servings: 12 / Yield: 12 rolls
1. In large bowl, combine rolled oats, bran and wheat germ; reserve.
2. Heat water, yogurt and vegetable oil to boiling; pour over oat mixture. Cool to 125º to 130ºF, about 45 minutes.
3. Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast and salt. Add to grain mixture (cooled to 125º to 130ºF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg; beat at high speed 2 minutes.
4. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
5. Divide dough into 12 pieces. Roll each piece into 4 1/2 × 3-inch oblong. Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 40 minutes.
6. With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll. Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ or rolled oats if desired. Bake at 375ºF for 25 to 30 minutes, until done. Remove from pans; cool on wire racks.
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Loaf Option: Divide dough in half. Roll each half to 7 × 12-inches. Roll up from short end. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans. Let rise and bake as directed above.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow QUICK MIX steps on package back.
1/3 cup wheat germ
1/3 cup unprocessed bran
1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup packed light brown sugar
2 packages Fleischmann's® Active Dry Yeast, * see notes
2 teaspoons salt
2 eggs, at room temperature
Wheat germ or rolled oats, for topping
Servings: 12 / Yield: 12 rolls
1. In large bowl, combine rolled oats, bran and wheat germ; reserve.
2. Heat water, yogurt and vegetable oil to boiling; pour over oat mixture. Cool to 125º to 130ºF, about 45 minutes.
3. Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast and salt. Add to grain mixture (cooled to 125º to 130ºF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg; beat at high speed 2 minutes.
4. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
5. Divide dough into 12 pieces. Roll each piece into 4 1/2 × 3-inch oblong. Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 40 minutes.
6. With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll. Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ or rolled oats if desired. Bake at 375ºF for 25 to 30 minutes, until done. Remove from pans; cool on wire racks.
____________________
Loaf Option: Divide dough in half. Roll each half to 7 × 12-inches. Roll up from short end. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans. Let rise and bake as directed above.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow QUICK MIX steps on package back.
