I was tipped off to the deliciousness of these oatmeal dinner rolls over close to 20 years ago, by a friend while living in Germany. These have been a staple at our Thanksgivings ever since!
Course Bread
Cuisine American
Keyword oatmeal, rolls
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Rising Time 1 hourhour45 minutesminutes
Total Time 2 hourshours40 minutesminutes
Servings 18persons
Calories 214kcal
Ingredients
2 ⅓c.waterdivided
1c.oatmealquick cooking
3tbsp.butter
⅓c.brown sugarpacked
3tsp.active dry yeast
1tsp.salt
4 ½c.all-purpose flourplus more if needed
2tbspbutterfor tops of baked rolls
Instructions
In a medium saucepan, bring 2 cups of water to a boil
Add the oatmeal and butter to the boiling water. Cook for 1 minute.
Remove the saucepan from the heat. Add the remaining ⅓ cup of cold water & sugar to the cooked oatmeal.
Cool the oatmeal mixture to lukewarm or between 105℉ and 115°F.
Add the yeast to the warm oatmeal mixture. Let the yeast activate until slightly bubbly.
Add the salt and 4 cups of flour to your proofed yeast. Mix until smooth. Add enough of the remaining flour to form a soft dough.
Knead the dough until it is smooth and elastic. The dough should be slightly sticky.
Place the kneaded dough in a greased bowl, and turn to grease top the of the loaf.
Cover and let the dough rise for about an hour, or until doubled.
Shape your dough into 15 rolls and place them in a 9 x 13-inch pan. Cover and let the dough rise for a 2nd time until it is doubled (about 45 minutes).
Bake at 350° F for 20 to 25 minutes.
Once you remove the rolls from the oven, brush them with butter.