Rolls with Oat Bran and Fresh Mint


Serves: 12
Total Calories: 130

Ingredients

1 tablespoon active dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
1/2 cup warm water (about 110°F)
1/4 cup oat flour
1/4 cup soy flour
1/2 cup oat bran
1 clove fresh garlic (large), peeled
1/4 cup chopped fresh mint leaves
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped with seeds
1 teaspoon ajwain, seeds
1/2 teaspoon salt, or to taste
2 tablespoons olive oil or vegetable oil
1 large egg
1/2 cup nonfat plain yogurt, whisked until smooth
1 tablespoon melted butter

Directions:

1. To make the dough, mix together the yeast, sugar, 1 teaspoon all-purpose flour and water and set aside until frothy, 3 to 4 minutes. (If it doesn't foam, that means the yeast is not active and should be discarded. Start again with fresh yeast.)

2. Put all the flours, oat bran, garlic, mint, green chili peppers, ajwain seeds, and salt in a food processor and process until well mixed. With the motor of the food processor running, pour in the oil through the feeder tube and process until well mixed. Then pour in the egg and the frothy yeast mixture and process until mixed. Finally, add the yogurt and process until the dough gathers into a ball. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (If the dough seems too sticky, add more flour through the feeder tube if it seems hard, add more yogurt or water.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours.

3. Lightly grease 2 large baking trays. Preheat the oven to 150°F or the lowest setting, about 10 minutes, then turn it off. Then, with lightly oiled clean hands, divide the dough equally into 12 to 16 balls, flatten them lightly with your fingers to make about 3-inch discs, and place them on the trays. With a basting brush or your fingers, lightly baste the top surface of each bread with water. (This prevents them from drying out.) Cover with foil and" place them in the turned-off oven to rise once more, about 1 hour.

4. Remove the baking trays and preheat the oven to 350°F. Place the trays in the center of the oven and bake until the tops are golden, about 15 minutes. Check the rolls midway, and if they are browning too quickly, reduce the heat to 300°F and lightly cover the top with aluminum foil. Remove from the oven, baste lightly with the butter, and serve warm. Or let cool completely before storing.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 130
Calories from Fat: 31

This Rolls with Oat Bran and Fresh Mint recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes




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