Homemade bread has a seat at our Thanksgiving table. Normally we serve my Aunt Bett's homemade dinner rolls. I've talked about them here before. Her rolls are my memory trigger food. Just the smell of them brings me back to her kitchen as a kid sipping on Swiss Miss with an absurd about of marshmallow fluff on top!
This year I'm on bread duty as we head to my Mom's for Thanksgiving at her house. I'm making a basket of assorted rolls, multigrain, white, garlic, and maple oatmeal.
I like this recipe for my sandwiches as well as dinner rolls. Pictured here, you can see it is the perfect sandwich loaf. But with just a couple extra steps you can make it into rolls for your Thanksgiving as well!! It pairs deliciously with my cinnamon maple butter. This butter is such a cinch to whip up you need it on your table this Turkey Day!
No Knead Maple Oatmeal Bread Dinner Rolls
5-6 1/2 cups King Arthur Flour Bread Flour
1 cup old fashioned oats plus some extra for topping
2 1/2 tsp active dry yeast (proofed if needed)
1/2 cup maple syrup
1 cup milk
1 cup water
1/4 cup butter
1 tbs salt
1/4 cup melted butter for brushing
In a sauce pan, add salt, butter, water, milk, and maple syrup. Bring just to a boil or until the butter melts. Remove from heat and allow to cool enough that you can touch it with out being burned.
After the mixture cools add it to your electric mixer as well as 2 cups of your bread flour. Mix for 30 seconds with your dough hook.
Add in your yeast and oats. Mix until incorporated.
Turn mixer onto medium speed and pour in remaining flour 1/2 cup at a time. Stop when the dough is just slightly sticky but you can still handle it.
Turn mixer on high and mix for 5 minutes or until the dough is elastic and smooth. If the Bread seems too stick at any point during this process go ahead and add in 1/4 cup of flour and then continue mixing.
*If you do not own a stand mixer, you can knead it by hand. Instead of using the mixer, pour dough out onto a lightly floured surface and kneed for 8-10 minutes. Or until it is smooth and elastic.
When you are finished kneading or using the stand mixer. Place dough into a buttered bowl. Set it in a warm spot with a dish towel over the top to rise. Approximately one hour or until the dough has doubled in size. If your house is cold or drafty it will take much longer. I like to set my dough on the top of my stove with the oven on/cracked a tad. My house is normally 75 degrees when I want my breads to rise.
After it has risen, punch dough down. Separate into 2 equal portions. Shape and form to fit two buttered bread loaf pans. Place dough in pans, cover and allow to rise until it has doubled in size. Approximately 45 minutes. After it has risen, brush with melted butter and top with extra oats on the tops.
To make roll instead of dividing dough into 2 equal portions. Divide into 24 equal balls. Place onto parchment paper lined cookie sheets. Spread about 1/2-1 inch apart. Cover and allow to rise until doubled. About 20-30 minutes. Brush with melted butter, and sprinkle with extra oats.
To bake the bread preheat oven to 400 and bake for about 30 minutes or until it is golden and sounds hollow when you flick the tops of the loaves.
For the rolls bake for about 15 minutes or until golden brown.
Maple Cinnamon Butter
1 cup room temperature butter
1./4 cup maple syrup
1 tbs cinnamon
With an electric mixer whip butter with syrup and cinnamon until fluffy. Refrigerate until ready to use.