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Oatmeal Rolls

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
  • Total Time
    Prep: 20 min. + rising Bake: 20 min.
  • Makes
    24 rolls

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

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  • misscoffeepot
    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

  • keverwann
    Nov 7, 2011

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