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.
Recommended:
20 Recipes for Homemade Rolls
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Oatmeal Rolls in Country Woman
November/December 1990, p29
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MY REVIEW
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"
