Oatmeal-Pumpkin Rolls (or bread)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 96
- Amount Per Serving
- Calories: 105.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 112.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
View full nutritional breakdown of Oatmeal-Pumpkin Rolls (or bread) calories by ingredient
Introduction
My own adaptation of a bread recipe without using oil. My own adaptation of a bread recipe without using oil.Number of Servings: 96
Ingredients
-
6 T yeast
6 C warm water
2/3 C sugar (brown, white, or other equivalent)
2/3 C Molasses
4 C pureed, cooked pumpkin
4 C cooked, leftover oatmeal--OR-- (2 C dry oats)
8 C Whole wheat bread flour
8 C (more or less as required for handling) white flour
1 1/2 T salt
Tips
For a chewy crust, paint with butter or olive oil.
Directions
Using a very large bowl, stir sugar and molasses into warm water and sprinkle yeast over the water.
Once yeast is dissolved, add warmed pumpkin (and warmed, leftover oatmeal if using leftover) Let yeast work until mixture is bubbly.
Add whole wheat flour 2 C at a time (alternately with dry oats, IF using dry). Once well mixed, begin adding white flour, mixing well, until dough is formed that can no longer be stirred with a spoon.
Turn dough out onto a WELL floured board and begin kneading. Add white flour as needed to keep dough from sticking. This should take at least 10 minutes and can not be over done. Once dough is no longer "sloppy" and can be lifted, place it into 1 or 2 very large, slightly-oiled bowls to rise. Cover with a dishtowel and put in a warm place to rise until doubled in size. Punch down dough and knead again until all air bubbles are removed. Shape into rolls or loaves as desired and allow to rise until doubled again.
*the serving size is for very large rolls. We use these for sandwich buns. Dinner rolls would be about half of the calorie/nutrient value.
Bake at 400* for 10-12 minutes for rolls, (reduce heat to 350* for loaves and finish baking for another 30 minutes or so)
Serving Size: makes 52 sandwich-sized rolls
Number of Servings: 96
Recipe submitted by SparkPeople user TERRIJ7.
Once yeast is dissolved, add warmed pumpkin (and warmed, leftover oatmeal if using leftover) Let yeast work until mixture is bubbly.
Add whole wheat flour 2 C at a time (alternately with dry oats, IF using dry). Once well mixed, begin adding white flour, mixing well, until dough is formed that can no longer be stirred with a spoon.
Turn dough out onto a WELL floured board and begin kneading. Add white flour as needed to keep dough from sticking. This should take at least 10 minutes and can not be over done. Once dough is no longer "sloppy" and can be lifted, place it into 1 or 2 very large, slightly-oiled bowls to rise. Cover with a dishtowel and put in a warm place to rise until doubled in size. Punch down dough and knead again until all air bubbles are removed. Shape into rolls or loaves as desired and allow to rise until doubled again.
*the serving size is for very large rolls. We use these for sandwich buns. Dinner rolls would be about half of the calorie/nutrient value.
Bake at 400* for 10-12 minutes for rolls, (reduce heat to 350* for loaves and finish baking for another 30 minutes or so)
Serving Size: makes 52 sandwich-sized rolls
Number of Servings: 96
Recipe submitted by SparkPeople user TERRIJ7.