Whole Wheat Oatmeal Rolls Recipe

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Whole Wheat Oatmeal Rolls Recipe

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This long-time family favorite is a staple at my house. To change it up, instead of 2 cups of milk, substitute 1 cup milk and 1 cup potato water, reserved from boiled potatoes. —Tom Barlow, Hildale, Utah
MAKES:
24 servings
TOTAL TIME:
Prep: 1-3/4 hours + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 1-3/4 hours + rising Bake: 15 min.

Ingredients

  • 2 cups 2% milk
  • 3/4 cup water
  • 2 tablespoons canola oil
  • 1/3 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 5 to 5-1/2 cups whole wheat flour
  • 1 large egg, beaten
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup quick-cooking oats

Directions

In a large saucepan, combine milk, water and oil; bring just to a boil over medium heat. Place oats in a small bowl; pour boiling liquid over oats. Cool to 110°-115°.
In a large bowl, mix all-purpose flour, yeast, sugar, salt and 2 cups whole wheat flour. Add oat mixture; beat on medium speed 2 minutes. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. In a small bowl, whisk egg with water; brush over rolls. Sprinkle with oats. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks; serve warm. Yield: 2 dozen.
Originally published as Whole Wheat Oatmeal Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p167

  • 2 cups 2% milk
  • 3/4 cup water
  • 2 tablespoons canola oil
  • 1/3 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 5 to 5-1/2 cups whole wheat flour
  • 1 large egg, beaten
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup quick-cooking oats
  1. In a large saucepan, combine milk, water and oil; bring just to a boil over medium heat. Place oats in a small bowl; pour boiling liquid over oats. Cool to 110°-115°.
  2. In a large bowl, mix all-purpose flour, yeast, sugar, salt and 2 cups whole wheat flour. Add oat mixture; beat on medium speed 2 minutes. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  4. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
  5. Preheat oven to 375°. In a small bowl, whisk egg with water; brush over rolls. Sprinkle with oats. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks; serve warm. Yield: 2 dozen.
Originally published as Whole Wheat Oatmeal Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p167

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