Oatmeal Rolls Recipe

Read Reviews

Oatmeal Rolls Recipe photo by Taste of Home

Oatmeal Rolls Recipe

Read Reviews

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! —Jeanette Fuehring, Concordia, Missouri

Recommended: 20 Recipes for Homemade Rolls

MAKES:

24 servings

TOTAL TIME:

Prep: 20 min. + rising Bake: 20 min.

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

24 servings

TOTAL TIME:

Prep: 20 min. + rising Bake: 20 min.

Ingredients

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
2/3 cup packed brown sugar
1 tablespoon granulated sugar
1-1/2 teaspoons salt
5 to 5-3/4 cups all-purpose flour

Directions

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 110°-115°.
Heat remaining water to 110°-115°; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of 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 down dough; 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

Nutritional Facts

1 roll: 146 calories, 2g fat (1g saturated fat), 4mg cholesterol, 165mg sodium, 29g carbohydrate (7g sugars, 1g fiber), 3g protein.

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
2/3 cup packed brown sugar
1 tablespoon granulated 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 110°-115°.
Heat remaining water to 110°-115°; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of 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 down dough; 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.