Oatmeal Dinner Rolls Recipe

My life may just be a walking contradiction.

Monday, I posted a workout.  Today, dinner rolls.

Meh.

I was tipped off to their deliciousness over 10 years ago, by a friend while living in Germany.  I remember sitting at her table and gobbling them up,

“Wow!  These Germans make the BEST rolls!”

I soon found out my American friend made them.  I was impressed.

These rolls actually have caused me a lot grief in the past.  When we lived in TX, I made these same rolls for friends.  That sealed the deal, EVERY Thanksgiving (which we always spent with friends), I was assigned to make rolls.  Not just any rolls but these rolls.  And lots of them.

I’d guesstimate that I’ve made these over 100 times.  They are that good.

Soft, buttery, & slightly sweet.

 

This recipe is adapted from a Taste of Home recipe.

So here you have them…

OATMEAL DINNER ROLLS

Ingredients

  • 2 1/3 cups water, divided
  • 1 cup oatmeal
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1 pkg (or 2 1/4 teaspoon) active dry yeast
  • 1 teaspoons salt
  • 5 cups flour

Directions

In a large saucepan, bring 2 cups of water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; add remaining 1/3 cup of cold water & sugar.  Cool mixture to lukewarm or between 110 and 115 degrees.  Add the yeast to the mixture.

Let yeast bubble slightly.  Add salt and 4 cups of flour; mix until smooth.  Add enough additional flour to form a soft dough.

Knead until smooth and elastic.  Place in a greased bowl, turn to grease top of loaf.  Cover and let rise for about an hour.

Shape dough into 18 rolls and place them in 2 round baking pans.  Cover and let rise for about 45 minutes.

Bake at 350 degrees for 25 minutes.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting The New Lighter Life.
My Signature

Comments

  1. Sounds so yummy!!! Do you use whole wheat, half and half, or white flour? 🙂 Can’t wait to try them!

  2. I have made them with 1/2 unbleached white and 1/2 whole wheat. They were very good, but my family can detect whole grains like the plague. So if you’re family is use to whole wheat I imagine they’d love them. I usually make them with unbleached white. Bad me!!!

Speak Your Mind

*

CommentLuv badge