- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°), divided
- 1/2 cup warm strong brewed coffee (110° to 115°)
- 1/2 cup old-fashioned oats
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 egg
- 3 tablespoons shortening
- 1 teaspoon salt
- 3 to 3-1/2 cups bread flour
- 1 tablespoon butter, melted
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add the coffee, oats, sugar, syrup, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining 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 down dough. Turn onto a floured surface; divide into four portions. Divide each portion into six pieces; shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Brush rolls with butter. Remove from pan to a wire rack. Serve warm. Yield: 2 dozen.
Originally published as Maple-Oat Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p41
Reviews for Maple-Oat Dinner Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 26, 2010
"I tried this recipe for a dinner party during the holidays and it was a huge hit. I would make again and love the "Parker House" roll look in the 9x12 pan."
Reviewed Nov. 30, 2009