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Oatmeal Rolls Recipe

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Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make...freeze well...and because I grew up on oatmeal and still love it! My husband and I have a small farm. We bought the land 15 years ago, then—along with out two children—lived in the basement of the house until we could finish building the upstairs ourselves! That finally happened 2 years ago...now I have a kitchen baking center plus two shelves that are strictly for my cookbooks.

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Oatmeal Rolls Recipe

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

Yield: 24 Servings

20 20 40

Ingredients

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
5 to 5-3/4 cups all-purpose flour, divided

Directions

In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 120°-130°. Heat the remaining water to 120°-130°; add yeast. To the oatmeal mixture, add brown and white sugars, salt, yeast mixture and half of the flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes. Yield: 24 rolls.

Nutritional Facts 1 serving (1 each) equals 146 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Oatmeal Rolls in Country Woman November/December 1990, p29

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