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Admit it, resistance to these rolls would be futile!  But that’s ok when these delicious rolls are made from hearty and healthy whole grain flours and products from Hodgson Mill!  I have been challenged by this wonderful company, Hodgson Mill,  to create a holiday recipe for their blogger contest entitled “Have A Grain Holiday” so instead of making cookies or cake, a pie or something sweet, made rolls.

Now don’t get all worked up and say “But I can’t bake bread, never mind rolls!  They are too hard…and I don’t know how to use yeast!”  Well guess what….below are step by step instruction with photos to go with them to make these delicious treats…….so relax and give it a try!

These are much more than dinner rolls.  Slightly sweet with a touch of molasses, these rolls are perfect for a celebratory dinner,  hot out of the oven,  for the holiday buffet (no one will know or care that they are eating healthy whole grains),  for lunch for using up leftover turkey or slices or holiday roast in a sandwich and the next day for a light breakfast–see what I made for myself this morning below!  Also super fabulous for a holiday brunch with a little maple butter (softened butter mixed with a few tablespoons pure maple syrup) served right next to them….the possibilities are endless!   They are sitting on my kitchen counter, all wrapped up, as I baked them yesterday….what do you think…..try making little French toast with them on Wednesday when I have time for a proper breakfast?  How about bread pudding end of the week if they last that long, which is highly unlikely as my Mom says they reminder her of her Mother’s oatmeal rolls growing up!

So without further delay, here’s the recipe and step by step how to guide:

First, assemble your ingredients:

2 cups cold water
1 cup old fashioned oats, plus one tablespoon for sprinkling
1/3 cup warm (100-110 degrees F)
1 package Hodgson Mill Yeast (great for whole grains!)
1/3 cup molasses
3 tablespoons olive oil
2 teaspoons salt
3 cups Hodgson Mill Whole Wheat Flour
2-3 cups Hodgson Mill All Purpose flour
1 tablespoon milk for brushing (optional if keeping recipe veg/vegan)

In a medium saucepan, bring 2 cups water to a boil and add oats.

Cook and stir for 2 minute until oats are softened.

Remove from the heat; cool to lukewarm (I put mine outside for a quick cool down as it was 34 degrees!)

In a small bowl, dissolve yeast in warm water with a drop of the molasses.

Allow to become foamy and active in a warm place, about 10 minutes.

To the bowl of a stand mixer with the dough hook attached, in a food processor with the plastic kneading blade attached or in a large bowl, add the oat mixture, olive oil, molasses, salt and Hodgeson Mill Whole Wheat Flour and 1 1/2 cups of the Hodgeson Mill white flour; beat until smooth.

Add enough remaining flour to form a soft dough. Continue to beat/process slowly until surface of dough is soft and elastic adding more flour little by little until dough is no longer sticky.

Knead about 3-4 minutes on low speed or turn dough on to a floured surface and knead by hand until ball of dough is smooth and elastic, about 7-9 minutes.

Place dough in a large bowl that has been lightly coated with cooking spray or additional olive oil (or just wash out the one you were using before) cover and let rise in a warm place until doubled, about 1.5 hours.  This picture is of the dough before it has doubled in size….it literally does double in size–just be sure it is in a warm spot, out of drafts or the yeast will not be happy.


When doubled in size, punch dough down and allow to rest, covered for 10 minutes.

Spray or butter two 9” x 13” casserole dishes (preferably clear glass so you can see what is going on when they are baking) and set aside.

Shape dough into 30-two inch balls.

Tops of rolls will be smooth if you flatten the ball, and then pull the edges together like a purse, placing the gathered sided down in the prepared pan, 15 to a pan.

This is what the bottom of the roll will look like:

And this is the top of the roll:

Cover pans with plastic wrap and let rise in a warm place (you can preheat the oven and put them on top, that would work) until doubled, about 45 minutes.   Brush tops of risen rolls lightly with milk and sprinkle with oats–this part is optional if you are making them vegetarian/vegan.

This is what they look like before the rise in the pan:

And this is what they look like after the rise:

See how they are touching and have again nearly doubled in size?

Bake at 350° in a preheated oven for 25-30 minutes or until golden brown. If you have an instant read thermometer and are nervous that they are not cooked through, the internal temperature of the roll in the middle of the pan needs to be about 195 degrees F and they will be perfect.


Yield: 30 rolls
This is what I had for breakfast…..toasted oatmeal rolls with goat cheese and holiday spiced pear and cranberry jam….so delicious!  These rolls also make excellent egg sandwiches with cheese and bacon.

And what about using them for the leftover roast or turkey sandwiches I mentioned earlier?  How about a beef and horseradish sauce sandwich with lettuce and cheddar?  Oh yes….that’s the ticket!

So, just when you thought this blog post couldn’t get more delicious or interesting, there’s more!  Hodgson Mill is sponsoring a sweepstakes on their blog–the winner gets a great prize package filled with a ton of their wholesome baking ingredients and they are giving away 50–yes 50 of them so your chances are really good.  And they are drawing the winners on the 10th of December, just in time for holiday baking!  Here’s the link:

http://www.hodgsonmill.com/win-a-grain-holiday/

But wait, there’s more!  Last but not least, I am offering $25.00 worth of Hodgson Mill products to give away too!  Simply comment below before Friday, November 30th at 9:00 what you would make with delicious whole grain Hodgson Mill products, share my giveaway on Facebook and/or Tweet it for more entries and you might just win!  I will have the fabulous Lily draw the name out of a hat as usual!  And because the people at Hodgson Mill are in the holiday spirit, here’s the link to a printable $1.00 off coupon too!

http://www.hodgsonmill.com/grain-holiday-coupon/

Good luck to all and please, let me know if you make these yummy rolls!

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The fabulous Lily chose Suzanne from Annisquam Herb Farm in Gloucester MA as the winner of the Saucy Mama giveaway!  Congratulations Suzanne and the great people at Saucy Mama will ship your prize package right to you!

And ps–I already know your address!

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Hi friends.  I got some terrific products to try from a wonderful company named Saucy Mama  http://www.saucymamacafe.com/ and as part of the deal,I needed to come up with a recipe in five ingredients or less (not counting salt and pepper or cooking oil) that would be easy and party friendly so that’s exactly what I did.  If this recipe looks good to you (and believe me, they were snapped up very quickly at a family party yesterday) you can win a great selection of Saucy Mama products in the giveaway below…..Check it out!

Here’s the recipe for Creamy Chipotle Shrimp Deviled Eggs:

18 hard boiled eggs (used the place eggs in cold water in a single layer, bring eggs to a boil, remove from heat, keep covered for 15 minutes and then rinse with cold water method)

18-26/30 count shrimp, peeled and deveined

1 cup Creamy Chipotle Dressing, divided

1/2 cup good quality mayonnaise (I used light because that is what I had on hand)

1/2 cup chopped cilantro plus 36 small leaves for garnish

Up to 12 hours before or as little as one hour before ready to prepare eggs, combine shrimp and 1/2 cup Creamy Chipotle Dressing in a medium bowl.  Stir to coat the shrimp with the dressing, cover and refrigerate until ready to use.

When ready to prepare eggs, preheat an out door grill or indoor grill pan to medium.  Grill marinated shrimp until slightly charred and cooked through, about 2 minutes per side.  Slice shrimp in half along the back and set aside.

Slice hard boiled eggs lengthwise from top to bottom and remove yolks to a medium bowl.  Add remaining 1/2 cup Creamy Chipotle Dressing, 1/2 cup mayonnaise and chopped cilantro and mash yolks until mixture is smooth.

Pipe or spoon into halved egg whites, top with a halved shrimp and a leaf of cilantro and serve!  How simple is that, huh?  And believe me, my family devoured them.  You think that 36 deviled eggs might be too much?  Nonsense!   People will be popping them in their mouths like gumdrops!  Enjoy.

As for the giveaway, I am offering a lovely selection of Saucy Mama Mustards…..Lemon Tarragon, Apricot Ginger and Dijon and sauces, Creamy Chipotle Dressing and Pacific Rim Sauce & Marinade.  Winning them in my giveaway will make you so happy, believe me, with cook out season coming up.   Lots of ways to gain entries so please, follow the rules–and this is a quick one—ends tomorrow night at 11 so enter right NOW!:

Here is how to enter:

1) Check out the products on the Saucy Mama website (www.saucymamacafe.com) Leave a comment here on my blog me what Saucy Mama product sounds the best to you. (1 entry)

2.) Leave a comment if you follow me on my FACEBOOK page….  http://www.facebook.com/pages/Inspired-Cooking-with-Laurie-Lufkin/328503341735?ref=ts (1 entry)

3.) Leave a comment if you follow me on TWITTER (if you’re not a follower yet, you can sign up now at twitter–I am Laurielufkin). (1 entry)

OTHER RULES:
Up to  entries per person (no automated entries or cheating allowed). Each entry must be a separate comment and not a reply to a comment. You must be 18 years or older and a United States Resident to enter. Prizes will be mailed to U.S. addresses only and can not be mailed to P.O. Boxes. Contest is void where prohibited by law. Giveaway is free to enter and no purchase is necessary. All entries must be received by May 23, 11:59pm EST. Your personal information will be used only by me and will not be sold or distributed.

On May 23rd the fabulous Lily will make a random drawing of all entries and I will announce the winner thereafter!

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Hi Friends!

This is the final episode of the Gourmoo Cook Off that I participated in last December in California, the Wild Card round.  As one of the remaining two contestants I was able to choose one final recipe, made with lactose free Lactaid Milk of course, to wow the judges and hopefully win a culinary dream vacation sponsored by Lactaid Milk.

Congratulations to Morena–she is a wonderful girl and a great cook and I am so proud of her.  She is taking a culinary vacation to Thailand to see her Father and I couldn’t be happier for her.  She is a talented cook who does a great job showcasing the food of her culture and I am honored to have cooked with her.

And now for the giveaway.  Remember, I randomly chose the winner from comments left here on my blog and on www.goodmorninggloucester.com.  And the winners are:

Donna Marie of Topsfield who wins the $25.00 Amazon Gift Card

and

Kathy G of Gloucester wins the free Lactaid Milk coupons.

I will contact both of you (or you can contact me at laurielufkin@yahoo.com) so that I can get your prizes to you.  Thanks everyone for your great comments and support!

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Here’s the second recipe using some terrific products from Barhyte “Saucy Mama.”   I created this recipe as part of a food blogger recipe contest.  I needed to make a recipe that was a crowd pleaser, easy to make and delicious and I hope this pizza fills that bill.

If you would like to try some “Saucy Mama” products be sure to leave a comment at the end of this post or at the end of my previous pizza post:

https://laurielufkin.wordpress.com/2010/09/15/heres-a-fun-new-party-pizza-recipe-and-a-giveaway-and-i-know-everyone-likes-a-giveaway/

And I will randomly choose a winner of some free products on Sunday night at 8.  Will mail the products to you or drop them off, depending on where you live.

and here’s today’s yummy and spicy recipe~

Spicy Chipotle Shrimp Party Pizza

1 1/4 cups Saucy Mama Lime Chipotle Marinade, divided
10-12 large shrimp, peeled and deveined
4 oz softened cream cheese
1-1 pound homemade or store bought pizza dough
Cornmeal for dusting peel
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
2 scallions thinly sliced, white and light green part only
2 cups mozzarella cheese
1/2 fresh avocado, sliced
3 tablespoons fresh cilantro, roughly chopped
Salt & pepper to taste

Preheat oven to 475 degrees F.  Move oven rack to the bottom third of the oven and place a pizza stone or overturned large baking sheet on the rack.

Combine 1 cup Saucy Mama Lime Chipotle Marinade and shrimp in a small bowl and set aside.

In small bowl, mix together remaining 1/4 cup Saucy Mama Lime Chipotle Marinade and cream cheese and stir until smooth (add a few more tablespoon marinade if you like your pizza extra spicy)

Stretch the dough on a pizza peel or the back side of a baking sheet that has been well dusted with cornmeal.  Spread cream cheese mixture on the dough, leaving 1” dough uncovered to form the crust.  Layer on sliced pepper and chopped scallions and one cup of the cheese.  Slide pizza into the oven on the hot stone and bake for 10 minutes.

After 10 minutes, add marinated shrimp the pizza, gently tapping off any excess marinade before placing the shrimp on the partially cooked pizza.  Sprinkle on remaining cheese and continue to bake for an additional 8 to 10 minutes until crust is golden brown and shrimp is cooked through.

When cooked, remove pizza from oven and allow to rest for 5 minutes.  Add sliced avocado and sprinkle on chopped cilantro.  Season with salt and pepper to taste and slice into wedges or squares to feed your guests.

Enjoy!

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Last night I was given the task of coming up with a recipe for a product that was sent to me in the mail.  This is a fairly new company and they asked me to try their product and come up with an easy recipe that would be perfect to share at a party–and what says party like pizza?

You can buy the Saucy Mama products on line at this site:

http://www.barhyte.com/

but in a pinch you could use the sweet vidalia onion salad dressings that I have seen locally in the grocery stores–but I highly recommend ordering some of their delicious products!  This Sweet Onion Marinade is  just one of the products that they sent me–they have a HUGE selection of excellent marinades, mustard, gourmet olives and more on their site.  If you would like to win a couple of products, just leave a comment here after my post and I will randomly choose a winner and mail (or drop off,  depending where you live) a selection for you to try.

So, here is the recipe I created using their Saucy Mama Sweet Onion Marinade:

Cheese Lover’s Saucy Mama Chicken Party Pizza

2 boneless skinless chicken breasts, sliced in to bite sized pieces
1-12 oz bottle Saucy Mama Sweet Onion Marinade
4 oz cream cheese, softened
1 1/2 teaspoons dried thyme
1 tablespoon olive oil
2 cups thinly sliced leeks
3 cloves garlic, minced
1-homemade or prepared one pound ball pizza dough
3-4 small sliced canned or leftover cooked potatoes
1-small onion, sliced in to rings
1 cup shredded mozzarella cheese
1 cup shredded fontina, mild cheddar or jack cheese
1/4 cup shredded parmesan cheese
2-3 tablespoons freshly chopped chives
Salt & Pepper to taste

Preheat oven to 475 degrees.  Move oven rack to the bottom third of the oven and insert a pizza stone or overturned large baking sheet.

In a small bowl, combined sliced chicken and 1cup Saucy Mama Sweet Onion Marinade and set aside.  In another small bowl, combine 1/2 cup Saucy Mama Sweet Onion Marinade, dried thyme and cream cheese.  Mix together until smooth and season with salt and pepper to taste and set aside.

In a large skillet over medium heat add olive oil, garlic and leeks and aaute until leeks are tender and translucent, about 10 minutes, stirring occasionally.

In the meantime, stretch pizza dough on a pizza peel or back side of another large baking sheet that has been floured or sprinkled with cornmeal.  Spread Saucy Mama Sweet Onion Marinade and cream cheese mixture on to dough to  cover, leaving  1” uncovered to form the outer crust.  Top mixture with cooked leeks and top leaks with a single layer of sliced potatoes. Add the onions in a single layer.

Sprinkle on mozzarella cheese.  Drain chicken from Sweet Onion Marinade and place on pizza in a single layer.  Top chicken with shredded fontina and season with salt and pepper.

Slide pizza on to preheated pizza stone or baking sheet and bake for 15-20 minutes until crust is golden brown and chicken is cooked through.  Remove from oven and  sprinkle on grated parmesan and chopped chives.  Allow to rest 5 minutes before slicing in to small squares or slices to feed  your guests.   Enjoy!

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Check out this link from my cooking friend Mandy Heaston.   She is giving away a panini press and some great Kraft cheese together with some fun Kraft aprons–just go to her blog and make a comment and you are automatically entered……I want some swag to give you guys too but in the meantime I will continue to tell you about my blog-tastic friends and their giveaways.

Here’s the link:

http://www.gourmetmomonthego.com/2010/07/panini-beach-party-giveaway.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+GourmetMomOn-the-go+%28Gourmet+Mom+on-the-Go%29

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