Oatmeal Burger Buns
Yield
16 servingsPrep
Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| ¼ | cup |
molasses
|
|
| 4 | tablespoons |
margarine
dairy free |
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | cups |
oatmeal
uncooked |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
water
cool |
|
| 2 | cups |
whole-wheat flour
|
|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 59 | ml |
molasses
|
|
| 6E+1 | ml |
margarine
dairy free |
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
brown sugar
|
*
|
| 473 | ml |
oatmeal
uncooked |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
water
cool |
|
| 473 | ml |
whole-wheat flour
|
|
| 591 | ml |
unbleached all-purpose flour
|
|
Directions
Measure ¼ cup warm water and stir yeast and 1 tablespoon of the molasses in the water.
Let stand until bubbly.
Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts.
Add cool water and yeast to above mixture.
Beat in 4 cups of the flour, 1 cup at a time.
Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down and divide into 16 equal pieces.
Shape each piece into a smooth ball.
Place balls about 2 inches apart on greased baking sheets and flatten slightly.
Cover and let rise in a warm place until doubled (30 or 40 minutes.)
Bake in a preheated 350℉ (180℃) oven until lightly browned, about 20 minutes.
Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans.
Allow to rise until double and bake in a 350℉ (180℃) oven about 40 minutes or until bread sounds hollow when tapped on bottom.
