Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make...freeze well...and because I grew up on oatmeal and still love it! My husband and I have a small farm. We bought the land 15 years ago, then—along with out two children—lived in the basement of the house until we could finish building the upstairs ourselves! That finally happened 2 years ago...now I have a kitchen baking center plus two shelves that are strictly for my cookbooks.
- 2-1/3 cups water, divided
- 1 cup dry oatmeal
- 3 tablespoons butter
- 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking Yeast™
- 2/3 cup packed brown sugar
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 5 to 5-3/4 cups all-purpose flour
- In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 120°-130°. Heat the remaining water to 120°-130°; add yeast. To the oatmeal mixture, add brown and white sugars, salt, yeast mixture and half of the flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes. Yield: 24 rolls.
Originally published as Oatmeal Rolls in Country Woman November/December 1990, p29
Reviews for Oatmeal 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
Sort By :
Reviewed Nov. 7, 2011
"Good, but we've made better oatmeal bread and rolls. Good use of leftover breakfast oatmeal though."