Oatmeal Rolls Recipe

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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.

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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 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

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.