Mozzarella and Oatmeal Rolls

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My mom gave me some bread flour sold in Monticello, UT. I thought I would give it a try on a roll recipe with some simple modifications to make them fabulous. A little extra work to add small chunks of mozzarella cheese to the middle and flavor the tops with a little butter and Herbs de Province. My experiment worked fabulously! Feel free to give it a try!

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Ingredients: (Makes about 12 rolls)

1 cup boiling water

1/2 cup quick-cooking oats

1 package active dry yeast (2 and 1/4 tsp yeast)

1/8 cup warm water (110 to 115 degrees Fahrenheit)

1/4 cup olive or canola oil blend

1/4 cup honey

1 Tbsp sugar

1 egg, beaten

1/4 tsp salt

2 1/2 to 3 1/2 cups bread flour

24 small cubes of mozzarella cheese (about 1/4 inch)

1 Tbsp melted butter

2 tsp Herbs de Province (or other favorite spice mix)

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Directions:

In a large mixing bowl, combine boiling water and oats; cool to lukewarm (110-115 degrees). Meanwhile dissolve yeast in warm water. Add oil, honey, sugar and dissolved yeast to oat mixture and let stand for 3-5 minutes. Stir in egg and salt. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Prepare mozzarella cheese by cutting into small cubes. Once dough is doubled, punch it down and divide it into 12 equal rolls. Flatten each roll slightly and place 2 cubes of cheese in the center; then push all the ends together and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.

Mix butter and herbs and brush lightly on top of the unbaked rolls. Bake at 375 for 20-25 minutes. Cool on wire racks!

Enjoy them warm with a lovely bowl of your favorite fall soup!!!