Beautiful Brown Rolls Recipe

Beautiful Brown Rolls Recipe photo by Taste of Home

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I love to make bread and have baked many, many dozens of these rolls over the years. I've given the recipe to numerous friends, and they all agree these light-textured rolls are outstanding.

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Beautiful Brown Rolls Recipe

Prep: 20 min. + rising Bake: 20 min.

Yield: 36 Servings

20 20 40

Ingredients

2 cups boiling water
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs, beaten
1/2 cup molasses
1/2 cup vegetable oil
1/3 cup sugar
1/2 teaspoon salt
5-3/4 to 6-1/4 cups all-purpose flour
Melted butter

Directions

In a large bowl, combine boiling water and oats; cool to lukewarm (110° to 115°). Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar 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 top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes. Brush with butter. Cool on wire racks. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 132 calories, 4 g fat (1 g saturated fat), 12 mg cholesterol, 39 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Beautiful Brown Rolls in Country Extra January 1998, p49

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Beautiful Brown Rolls

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(1-1) of 1 reviews

Reviewed on Nov. 26, 2009 by mistymd1

I've rated this recipe in the past, but I can't rave enough about these rolls. They are just awesome. They've become a holiday tradition. My family would be very upset if I didn't make these. On Thanksgiving I shape them into smaller dinner rolls then make larger ones also because they're great for sandwiches with leftover turkey or ham. The only thing I do different is I always have to add extra flour to get it to hold together just right, but they still come out soft and fluffy and oh so yummy.