Publisher Photo
Publisher Photo
An old friend served these rolls when my family went to her house for Sunday dinner several years ago. I made sure I had a copy of the recipe before leaving.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 2/3 cup quick-cooking oats
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 egg, beaten
  • 3-1/2 to 4 cups all-purpose flour

Directions

In a mixing bowl, combine the oats, sugar, butter and salt. Stir in boiling water; cool to 110° to 115°. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Soft Oat Rolls in Best of Country Breads 2000, p49

Nutritional Facts

1 each: 149 calories, 3g fat (2g saturated fat), 19mg cholesterol, 96mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 3g protein.

  • 2/3 cup quick-cooking oats
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 egg, beaten
  • 3-1/2 to 4 cups all-purpose flour
  1. In a mixing bowl, combine the oats, sugar, butter and salt. Stir in boiling water; cool to 110° to 115°. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Soft Oat Rolls in Best of Country Breads 2000, p49

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MY REVIEW
mokay User ID: 2683301 73132
Reviewed Jan. 8, 2011

"verry soft and good rolls. Light oat flavor. they were a hit with the seniors at the center."

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