Sunday, April 25, 2010

Taste of Home Oatmeal Dinner Rolls

Ok, this isn't exactly the type of recipe I would normally use in this blog, but, hey, oatmeal counts as a healthy 'good for you' ingredient, right?  When I was asked to make some rolls to take to a funeral luncheon the other day, I thought it would be a great opportunity to share one of my all time favorite recipes- Here is the online Taste of Home recipe for  Oatmeal Dinner Rolls
     Hubby and I first tasted these at a potluck dinner party while we were living in Germany a few years ago.  It was love at first bite!  I had been making another roll recipe for years- in fact, had even become fairly well known for my rolls.  But, these oatmeal rolls just blew both of us away.  They are SOOO good!  I begged the recipe from my good friend Liz and these rolls are now my personal choice over my old standby 'Cloud Light Crescent Rolls'.  (The crescents are the rolls on my header.  I will post that recipe next time I make them.) Of course, the family still insists I make the crescent rolls  for holiday dinners- they are emphatic about them being TRADITION! (Can you hear the fiddle and Tevye singing??)  :)
       Anyway, here is the recipe Liz gave me- the proportions are a little larger than the online recipe:

Oatmeal Dinner Rolls


  • 2 1/2 cups boiling water
  • 2 cup quick-cooking oats [do not substitute 'Old Fashioned Oats', it doesn't work. Bet you can guess how come I know that!  LOL]
  • 1/4 cup butter
  • 2 packages active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2/3 cup packed brown sugar
  • 1 Tablespoon salt
  • 5 1/2 to 6 cups all-purpose flour


  • In a saucepan, bring water to a boil; add oats, sugar, salt and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.(110 degrees)
  • In a bowl, dissolve yeast in warm water. Let sit for 5 minutes. Add the oat mixture and 2 cups of flour; beat until smooth. Continue adding enough of remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 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 dough down; allow to rest for 10 minutes. Shape into 20 balls. Place in two greased 9-in. round baking pans. [I usually put them in a 9x13 baking pan] Cover and let rise until doubled, about an hour.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire racks. 
  •  Yield: 20 rolls

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