Gluten-free Monday: Oat Rolls

So, to follow on last week, I made Oat Soda Bread Dinner Rolls.  (No pics, still on the Information Superhighway’s breakdown lane, traveling fifteen miles an hour single file and minding the guys with the orange flags.)

So, I used last week’s recipe, and used only 1 cup of buttermilk to have a dough rather than a batter consistency.  I split the dough into six parts and rolled them into sticky balls.  I did roll five of them in a bit of extra flour.  I made a cut in the top of each roll and then baked them in the oven at 375 for 20 minutes.

The result was fine, they rose a bit and were spongy and not too dense.  They were a bit dry–a shorter cooking time or slightly lower temperature might work better.  As dinner rolls, the bread did taste a bit mealy, as if maybe it didn’t completely mix or digest, again, I’m wondering if I should have let it sit longer.

Also, rolling the balls in oat flour didn’t seem to make a difference.  The result after cooking was largely the same as the ones that were rolled in flour.

I might try them as popovers in a cupcake pan as well.  Hmmm . . . .  Gotta love home cooking experiments.  😀


About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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