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  • RECIPE: Grammy's Dark Rolls

    From mummycullen@mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) to rec.food.cooking on Tue Sep 29 11:47:55 2026
    From Newsgroup: rec.food.cooking

    GRAMMY'S DARK ROLLS
    Holiday rolls with oatmeal and molasses

    ----------------------------------------


    This recipe has long been part of the contributor's Thanksgiving tradition. She had long since forgotten its original source.



    Yield

    Makes 12 rolls.

    Ingredients

    * 1/2 cup oatmeal, or rolled oats, 40 g
    * 1/2 cup whole wheat flour, 50 g
    * 1/8 tsp salt, 1 ml
    * 1/4 cup shortening, 50 g
    * 2 Tbsp molasses, 30 ml
    * 2 Tbsp honey, 30 ml
    * 1 cup boiling water, 250 ml
    * 1/2 oz active dry yeast, 15 g
    2 packages. Do not use quick-rising yeast.
    * 1/2 cup warm water, 100 ml
    * 1 tsp honey, 5 ml
    * 1 egg
    * 2 1/2-3 1/2 cups unbleached flour, 250-350 g

    Method

    1. Combine the oatmeal, whole wheat flour, salt, shortening, molasses, and 2 Tbsp honey.

    2. Pour the boiling water over the mixture.

    3. Mix well and allow it to cool.

    4. While the mixture is cooling, dissolve the active dry yeast in the warm water with 1 tsp honey.

    5. Add the egg to the cooled oatmeal mixture.

    6. Mix in the dissolved yeast.

    7. Gradually add enough unbleached flour to make a dough that is just soft enough to knead.

    8. Knead the dough lightly.

    9. Place the dough in a greased bowl.

    10. Cover with a damp cloth.

    11. Let rise in a warm place until doubled in bulk, about 1 hour.

    12. Punch down the dough.

    13. Divide it into 12 equal pieces.

    14. Shape each piece into a ball.

    15. Place the rolls in a greased 9-inch, 25-cm, pan.

    16. Let rise again for 45 minutes.

    17. Preheat the oven to 350 degrees F, 175 degrees C.

    18. Bake for 40 minutes.

    19. Allow to cool before serving or storing.

    Notes

    These rolls need plenty of rising time, so the contributor recommends starting them as early in the day as possible.

    The source emphatically warns against using quick-rise yeast. Use regular active dry yeast.

    The dough contains both molasses and honey, giving the rolls their characteristic darker color and mildly sweet flavor.

    The oatmeal is identified in the source as rolled oats.

    The final quantity of unbleached flour is given as a range. Add only enough to produce a soft dough that can be kneaded.

    Verified Recipe Note: The original ingredient markup uses rCL\(12rCY for 1/2, rCL\(14rCY for 1/4, and forms such as rCL2\(12-3\(12rCY for 2 1/2-3 1/2. These have been converted here for readability.

    Verified Recipe Note: The original text specifies 1/2 oz, 15 g, of active dry yeast and identifies this as 2 packages.

    Verified Recipe Note: The recipe calls for honey twice: 2 Tbsp in the oatmeal mixture and an additional 1 tsp mixed with the yeast.

    Verified Recipe Note: The source says the rolls are shaped into 12 balls and placed together in a greased 9-inch pan.

    Verified Recipe Note: The source contains the typo rCLreaally wonderful.rCY This has been corrected to rCLreally wonderfulrCY in the formatted notes.

    Rating

    * Difficulty: Easy to moderate
    * Time: Several hours preparation, 1 hour baking and cooling
    * Precision: Measure the ingredients

    Contributor

    Marilyn Kushner
    Microlab
    University of California
    Berkeley, California, USA
    Marilyn@merlin.berkeley.edu

    ----------------------------------------

    Origin Note

    This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project's structured recipe markup, where DARK-ROLLS was the recipe key and B marked it as a bread recipe.

    The preserved entry lists the recipe as last modified on 8 Nov 1987 and posted to alt.gourmand on 15 Nov 1987. It was contributed by Marilyn Kushner of the Microlab at the University of California, Berkeley.

    The recipe presents a dozen soft holiday rolls made with rolled oats, whole wheat flour, molasses, honey, active dry yeast, and unbleached flour, with two separate rising periods before baking.

    ----------------------------------------

    Original Header

    Path: decwrl!recipes
    From: marilyn@merlin.berkeley.edu (Marilyn Kushner)
    Newsgroups: alt.gourmand
    Subject: RECIPE: Grammy's dark rolls
    Message-ID: <12129@decwrl.DEC.COM>
    Date: 15 Nov 87 16:35:34 GMT
    Sender: recipes@decwrl.DEC.COM
    Distribution: alt
    Organization: Microlab, Univ. of California, Berkeley, Calif., USA
    Lines: 65
    Approved: reid@decwrl.dec.com


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