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Grammy's Oat Rolls

 Grammy's Oat Rolls
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.
16 ServingsPrep: 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

2 of 2

Grammy's Oat Rolls (continued)

Directions (continued)

  • 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.