Oat Pan Rolls Recipe
Oat Pan Rolls Recipe photo by Taste of Home

Oat Pan Rolls Recipe

Publisher Photo
I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens' dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. -Debbie Johnson Centertown, Missouri
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 20 servings

Ingredients

  • 2 cups quick-cooking oats
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon salt
  • 2-1/2 cups boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 5-1/2 to 6 cups all-purpose flour
  • Additional butter, melted

Nutritional Facts

1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining 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 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.
Originally published as Oat Pan Rolls in Taste of Home February/March 2005, p38

Nutritional Facts

1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Oat Pan Rolls

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed May. 10, 2014

"LOVED these rolls!"

MY REVIEW
Reviewed Nov. 27, 2012

"Yummy! They have a very good flavor!"

MY REVIEW
Reviewed Aug. 30, 2011

"Delicious! I made 18 of these rolls, so larger then recipe called for. I put 9 of them in the freezer for another time as Debbie Johnson suggested. I baked up the other 9 in a 8 x 8 pan. Light and fluffy. Thanks for the recipe."

MY REVIEW
Reviewed Mar. 31, 2011

"These were just too heavy. I'm an experineced baker of breads, kneaded the dough well, and it was a nice enough dough. They all baked together in the pan.....I think maybe I'd have preferred baking them on two cookie sheets so they weren't so welded together after baking."

MY REVIEW
Reviewed May. 11, 2010

"these rolls are divine! I don't know what I was expecting but it was waaayyy over the top. DEFINITELY give them a try! I have lost count of the times my family has asked me to make them!!! Thanks for such a keeper!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT