Grammy's Oat Rolls Recipe

5 2 2
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Grammy's Oat Rolls Recipe

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5 2 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.

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.
Originally published as Grammy's Oat Rolls in Best of Country Breads 2000, p46

Nutritional Facts

1 each: 155 calories, 4g fat (2g saturated fat), 21mg cholesterol, 330mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
Originally published as Grammy's Oat Rolls in Best of Country Breads 2000, p46

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foodie08 User ID: 1184700 87456
Reviewed Apr. 13, 2011

"A nice soft, but wholesome, roll that would be great with a bowl of soup. I will definitely make these again!"

MY REVIEW
maggieaw User ID: 4163584 32038
Reviewed Mar. 10, 2011

"great"

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