Oatmeal Rolls Recipe

4.5 2 6
Oatmeal Rolls Recipe
Oatmeal Rolls Recipe photo by Taste of Home
Publisher Photo

Oatmeal Rolls Recipe

Read Reviews
4.5 2 6
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
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 each: 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
  1. 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°.
  2. 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.
  3. 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.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOatmeal Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
misscoffeepot User ID: 7519492 253355
Reviewed Aug. 29, 2016

"I have made these a couple times now-love them, soft fluffy ,yummy. I sometimes use quick oats, and sometimes old fashioned. Last batch I added a few raisens to them. seems fool proof to me"

MY REVIEW
keverwann User ID: 1807985 6991
Reviewed Nov. 7, 2011

"Good, but we've made better oatmeal bread and rolls. Good use of leftover breakfast oatmeal though."

Loading Image