Plum Crazy Dinner Rolls


By joyce E. from St. Peter Catholic School, Schulte, Kansas.

Description

Plum Crazy Dinner Rolls are delicious, light and moist, whole grain dinner roll with added nutritional value from dried plums.  This recipe is a side dish that would compliment any main dish.

This unique recipe combines whole white wheat flour and oatmeal to creat a 51% whole grain dinner roll.  Bread flour/high gluten flour was used to keep the rolls light and fluffy.  In addition, dried plums have been combined with the liquid and pureed to add sweetness and nutritional value.  Plums add greatly increased amounts of dietary fiber, potassium, magnesium, calcium, and vitamin B6 compared to fresh fruit.  Dried plums are also high on the anti-oxidant list. 

Nutrition Facts

Serving size: 56g

Calories140
From Fat2%%
From Saturated Fat0%%
From Sugar1%%
Sodium170mg

Ingredients

Ingredient 6 servings 50 servings
Quick Oats6 T./31 gm3 1/4 C./255 gm
Flour, whole white wheat1/2 C. and 1 T./75 gm4 1/2 C./595 gm
Flour, bread, white, enrich1 C./99 gm8 C./794 gm
dry milk1 3/4 T./13 gm7/8 C./99 gm
sugar, granulated1 3/4 T./21 gm2/3 C./127.5 gm
yeast, instant, dry1 tsp/5.5 gm2 1/4 T./42.5 gm
salt1/2 tsp/3 gm5 tsp/25 gm
vegetable oil1 1/3 T/18 gm1/2 C./99 gm
water1/2 C and 1 T/133 gm4 1/2 C/1063 gm
dried plums/prunes, pitted2 1/2 T/43 gm5 1/4 C. /1063 gm

Preparation
  1. Place oatmeal, whole wheat flour, bread flour, dry milk, sugar, yeast and salt in mixer bowl. Blend with a mixer paddle approximately 1 minutes on low speed.

  2. Add oil and blend for approximately 2 minutes on low.

  3. Place dried plums in a blender with enough water to puree plums. With mixer on low, add pureed plum mixture to flour mixture. Begin adding remaining water gradually until dry ingredients are moistened.

  4. Turn off mixer for 15 min. and allow flour to hydrate. More water can be added after rest period if needed. Water amount will vary according to dryness of plums and protein level of flour.

  5. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Dough should be slightly sticky (wet).

  6. Shape into balls containing 2 ounces of dough and place on sheet pan or in muffin tins prepared with pan release spray. (Use any size sheet pan available-space dough balls approximaely 1" apart) 18x 13" pan will hold approximately 56 rolls) proff in a warm area until double in bulk, approximately 1hr. 15min. Bake @ 350 degree Farenheit convection or 375 degree Farenheit bake until browned. Or until internal temperature reads 190F-195F. Turn pans half-way through the baking time to promote even baking. Remove from oven to cooling rack.