Oatmeal Dinner Rolls Recipe

My life may just be a walking contradiction.

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


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…



  • 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


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.

Homemade Quinoa Bread Recipe

I’ve tried to like quinoa.  Really I have.

I know it’s a superfood and all but I just don’t experiement with it enough to find recipes we enjoy it in.

However, I’ve finally found a way to get quinoa into our diet.

Quinoa Bread

I modified my go-to bread recipe to accommodate the quinoa.  We love it!  It has a nutty flavor and is so moist!

The added quinoa even erases the guilt I feel about using unbleached white flour.

So lets get baking…

Quinoa Bread

This homemade quinoa bread is nutty, rich, and moist. Recipe makes 2 loaves of bread.


  • 3 cups water (divided)
  • 1 cup quinoa
  • 3 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 4 cups flour


This recipe makes 2 free form loaves of bread.  If you want to add the quinoa grains to the top, you can brush it with egg white and sprinkle the quinoa on top prior to the final rise.


Step 1
Add 2 cups of water and the quinoa to a kettle. Bring mixture to a boil and cook for 15 minutes, stirring periodically.

Remove cooked quinoa from heat and pour into a mixing bowl. Add 1 cup of cold water to the quinoa. Let mixture cool to between 110 degrees and 115 degrees.

Add the yeast and let set until mixture begins to bubble, about 5 minutes.

Add the sugar, oil, salt, and 3 cups of flour. Continue mixing, adding flour to the dough until the dough is no longer sticky and forms a ball.

Knead the dough for about 5 minutes. Pour a little oil in bowl and turn dough in it so it is lightly coated.

Cover dough and let rise for 45 minutes to 1 hour or until dough is doubled.

Preheat oven to 350 degrees. Shape dough, cut slits in top of loaf to allow for expansion and air to escape. Cover, let rise for 30 minutes.

Bake for 25 minutes at 350 degrees.