Oat Dinner Rolls Recipe
- 2-1/3 cups water, divided
- 1 cup quick-cooking oats
- 2/3 cup packed brown sugar
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 2 packages (1/4 ounce each) active dry yeast
- 5 to 5-3/4 cups all-purpose flour
- 1. In a large saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water.
- 2. Transfer to a large bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well. Add enough remaining flour to form a soft dough.
- 3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 4. Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- 5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks. Yield: 2 dozen.
1 roll: 132 calories, 1g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 3g protein.
Reviews for Oat Dinner Rolls
"Very good rolls! I wanted to make the dough in my bread machine, so I only used half the yeast so it wouldn't raise too high and overflow. Also - I only had bread flour so I used that. The rolls came out great, maybe a little "heartier" in texture, but delicious none the less. I will make these again, and will use all purpose flour so I can compare the results."
"These were easy and delicious. I cut the recipe in half and just made 12. I will make these again and again..."
"So easy to make, and really nice results. I made 20 instead of 24...and got rolls the size of hamburger buns. They were a great hit here. I like the bit denser texture that oatmeal gives them. I used light brown sugar, but next time I will use dark for the extra flavor."
"Great flavor! I made bread instead of rolls. I only had old-fashioned oats, so I cooked them a minute longer. I didn't have brown sugar so I used 2/3 cup honey. Granddaughter loves oatmeal with cinnamon, so I toast the bread and sprinkle it with cinnamon sugar. She calls it "my favorite no-bowl oatmeal". Very good and easy recipe for bread or rolls. A keeper!"
"I used palm sugar, and subbed 3 cups whole wheat flour for some of the all purpose white. They did not have that overly yeasty flavor my whole wheat rolls often have. They turned out light and tasty.My total time for these was just under 3 hours."
"I have been making these rolls for several years. They are easy and so delicious!"
"These rolls are terrific. I do a lot of cooking for various groups and am always looking for new and easy bread and roll recipes. This one always gets rave reviews."
"Very good! I halved the recipe and didn't cook the oatmeal first and they turned out great."
"They are great with soup!"
"We like these. I usually make fewer and make them bigger."
"Very, very good rolls! Perfect with soup!"
"I adapted this recipe for my bread machine...the rolls turned out soft with wonderful taste.1 1/2 cup + 1/4 cup water3/4 cup quick-cooking oatmeal1/2 cup packed brown sugar2 1/4 tablespoons butter1 teaspoons salt3 tsp active dry yeast for bread machine4 1/4 cups bread flourI cooked the oatmeal as per the original recipe before adding to my bread maker.I used the dough setting and shape the rolls when they had risen."
"These are light and fluffy and also hearty at the same time. Just sweet enough with a good nutty aftertaste. I highly recomend them."