Oatmeal Flaxseed Rolls

These are the not-so-pretty rolls I brought to the Vaughan pig roast in September. And the rolls that I promised to post the recipe for THAT WEEK. It's been two months since then... but at least that's better than the time frame for my poor midwife. I told her I would e-mail the recipe to her about six months ago.

Anyway, these are worth the wait! These are great to have on hand for all occasions, but they are especially handy for car trips. My kids have gotten adept at catching rolls tossed by a driving parent!

Oatmeal Flaxseed Rolls

• 3 cups boiling water
• 1 3/4 cups oatmeal (I use old-fashioned oats)
• 3/4 cup brown sugar
• 1 Tablespoon salt
• 1/2 cup ground flaxseed
• 2 Tablespoons butter

Stir these ingredients together; cool to lukewarm temperature. Combine:

• 1/4 cup very warm water
• 1 pkg. (2 1/4 tsp.) yeast

Mix with lukewarm oatmeal mixture. Stir in:

• 5 cups flour (all-purpose or bread)

Cover and let rise until doubled in size. Pinch into rolls and let double again-- or, if you're in a hurry, bake them right away. They are NOT temperamental. Cook at 375° for 10-20 minutes, depending on size. I usually do them for about 13 minutes, I make them about 4 inches in diameter? Just break one open, and if it's gooey in the middle, bake them a few more minutes! This recipe makes bread, too, I've never tried it that way so you would have to experiment with (definitely longer) cooking times.

While we're on the subject of rolls, here's a very handy roll recipe from my husband's side of the family.

60 Minute Rolls

• 2 pkgs. (4 1/2 tsp.) yeast
• 1 cup milk
• 2 T butter

Dissolve yeast in 1/4 cup warm water. Heat milk and butter 1-2 minutes in microwave. Butter won't be fully melted. Put milk/butter mixture in bowl and add

• 3 T sugar
• 1 tsp. salt

Mix in

• 3 cups flour

Add yeast mixture and stir thoroughly. Let stand, covered, for 15 minutes. Roll out on a floured surface and cut into rolls with biscuit cutter. Put on a greased cookie sheet. Let stand 15 minutes more. Bake for 10 minutes at 400°.

These are very handy for hamburger buns, or to serve with dinner. As the title suggests, they're a pretty quick yeast roll! That said, I find they are MUCH easier to work with if the initial rise is 20 minutes instead of 15. You'll need a lot less flour to keep them from sticking, therefore making them more tender.