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Grammy's Oat Rolls Recipe

I make almost all of my own breads and rolls, and everyone in the family is a very eager tester. This is the recipe they request most often. Leftovers can be wrapped in foil and frozen.

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Grammy's Oat Rolls Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 16 Servings

20 25 45

Ingredients

1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup butter
2 tablespoons plus 1 teaspoon honey, divided
2 tablespoons molasses
2 teaspoons salt
1 cup boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 egg
3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose 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. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

Nutritional Facts 1 serving (1 each) equals 155 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 330 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Grammy's Oat Rolls in Best of Country Breads , p46