Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience.
Our weekly menu features these homemade oatmeal-potato rolls at least once. Depending on the meal, I may sprinkle them with cinnamon and brown sugar or brush on garlic butter. The possibilities are endless.
Meet the Cook: Whenever we have rolls and coffee after church, these come along with me.
Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college.
-Betty Ann Wolery, Joplin, Montana