Sunday, March 28, 2010

Oatmeal Dinner Rolls

Third time is a charm, they say. It's true in this recipe for dinner rolls. I tend to have bad luck when trying homemade yeast breads. I think I have finally figured out why it hasn't turned out so far...the part where your rise in a warm place...well, I think the key is sticking it on top of the refrigerator. I guess the stovetop or countertop isn't good enough. Anyhow, enough about the past. These rolls have a super smooth, soft inside and just a hint of sweetness. The oatmeal is completely dissolved in the dough, so you would never know the rolls were made with it.

Start 2 1/2 hours ahead
2 c water
1 c oatmeal
3 Tbl butter
1 pkg yeast (or 2 1/4 tsp)
1/3 c warm water (110-115*)
1/3 c packed brown sugar
1 Tbl sugar
1 1/2 tsp salt
4 3/4-5 1/4 c flour
  • Boil 2 c water, oats, and butter. Cook and stir for 1 minute. Cook to lukewarm
  • Dissolve yeast and 1 Tbl sugar in the 1/3 c warm water. Rest for about 5 minutes until bubbly.
  • Combine 4 cups flour, brown sugar, and salt.  Add oatmeal mixture. Add yeast mixture. Beat until smooth.
  • Add enough flour to make soft dough. I used 5 1/4 cups total
  • Turn on flour surface. Knead until smooth and elastic (6-8 minutes). I cheated and used the stand mixer for about 5 minutes.
  • Place in a greased bowl, turning once to grease top. 
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down and rest 10 minutes.
  • Shape into 18 balls. Place balls in 2 greased 9 inch round pans. 
  • Cover and let rise in a warm place until doubled, about 45 minutes
  • Bake @ 350* for 20-25 minutes until golden
  • Top hot rolls with butter before serving.


  1. hey these look great! they look better than the original dinner rolls. maybe a nice different texture to it?

    have a good day!

  2. Ann, the oatmeal completely dissolves so there isn't a weird texture. The difference I noticed was they were denser than normal rolls. They were so good. We had to make ourselves stop and freeze the other half!


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