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Oat Rolls

 Oat Rolls
This recipe is a standard served with our Thanksgiving meal since I discovered it in a paper in 1969. It is so quick and simple to make that it is a perfect addition to a holiday meal.—LaDale Trimble, Sonoma, California
24 ServingsPrep: 40 min. + rising Bake: 15 min.


  • 1 cup milk
  • 1 cup quick-cooking oats
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon salt
  • 1 egg white, lightly beaten


  • In a small saucepan, heat milk until bubbles form around sides of
  • saucepan. Remove from the heat. In a large bowl, pour milk over
  • oats. Add shortening and salt. Let stand until mixture cools to
  • 110°-115°, stirring occasionally.
  • In a large bowl, dissolve yeast in warm water. Add the oat mixture,
  • sugar, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough (dough will be sticky).

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Oat Rolls (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • 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 24
  • pieces. Shape each into a roll. Place in greased muffin cups. Cover
  • and let rise until doubled, about 30 minutes.
  • In a small bowl, combine oats and salt. Brush egg white over rolls.
  • Sprinkle with oat mixture. Bake at 375° for 12-15 minutes or
  • until golden brown. Cool for 1 minute before removing from pans to
  • wire racks. Serve warm. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 120 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 133 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.