For such an impressive final product, these are amazingly easy with a bread machine. Just toss in a few ingredients, run the dough cycle, divide, stuff and bake. Voila! You end up with fantastic whole grain rolls that are perfect with breakfast, lunch or dinner.
Well-suited for guests, potlucks and special events, these delicious treats are so simple that you’ll want to make them all the time.
Simple Cheddar Oat Rolls
Adapted from The Bread Machine Cookbook VI by Donna Rathmell German.
2 tablespoons butter
2 tablespoons olive oil
3 eggs or 3/4 cup egg substitute
1/2 cup nonfat milk
2 tablespoons sugar
1 teaspoon salt
1 cup rolled oats, not instant
2 1/4 cups 50/50 flour combo*
2 teaspoons rapid or quick yeast
4 oz. cheddar cheese, cut into 12 cubes
* A 50/50 all-purpose/whole wheat flour mix is available in stores, but you can make your own for less than half the price.
Coat a 12-cup muffin tin with cooking spray.
Following the manufacturer’s recommended order, add all ingredients except cheese to bread machine.
Run the dough cycle and remove dough upon completion.
Using a little flour or olive oil on your hands and work surface, divide the dough into 12 equal pieces.
Working one at a time, stuff a cube of cheese into each piece of dough, forming the dough into balls and placing them into prepared muffin cups, ensuring that the dough is sealed around the cheese.
Cover and let rise in a warm, draft-free location for 30-45 minutes. The longer these rise, the less likely the cheese will leak.
Preheat oven to 350° F while dough is rising. Bake for 14-16 minutes, until golden.
Be careful; the molten cheese is not safe for youngsters when these are fresh from the oven. Allow to cool for at least 5-10 minutes, and check the temperature before serving to children.
These store well for a couple of days at room temperature in a tightly sealed container.
© Liesl K. Bohan | SavvyBaker.com