Oatmeal Dinner Rolls
I absolutely love working with yeast. There’s nothing more satisfying than making your own bread and rolls. My favorite part of the process is kneading the dough. For some people that may be their least favorite thing to do, but I love it. I feel like I can tell how much more flour it may need by the texture and feel of the dough in my hands. I’ve learned over time that to make a soft loaf of bread or rolls the dough has to be soft as well.
Here’s a little tip I learned way back when. When adding flour to the wet ingredients with a mixer, if you see the dough clinging to the beater and there are scraggly bits of flour that have not been incorporated into the dough at the bottom of the mixing bowl, stop beating the dough. Even if you’re left with more flour to add, stop beating with the mixer. That’s a sign that the dough isn’t accepting any more flour by mixing. Remove the dough from the bowl and place on a clean surface, knead enough flour into the dough to make it slightly tack . Always leave the dough slightly tacky after kneading, not sticky, just tacky enough that it may cling to the board ever so slightly when lifted up.
This recipe makes two 9 inch round pans full of amazing rolls! Good grief I had to freeze the second pan so Paul wouldn’t eat them! They are tender , delicious and easy to make. The second pan came out of the freezer tonight to serve to company for dinner. I thawed and warmed them in the microwave and they were as delicious as the day I made them. You could make these rolls ,freeze them and have them all ready to serve whenever you want them. Next time I make them I’m going to make honey butter to serve them with, that would take them to a whole new level! Enjoy!
Oatmeal Dinner Rolls
- 2 cups water
- 1 cup quick-cooking oats you can make quick oats by taking regular oats and whirling them in a food processor,
- 3 tablespoons butter
- 1 package active dry yeast 1/4 ounce
- 1/3 cup warm water 110° to 115°
- 1/3 cup packed brown sugar
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 4-3/4 to 5-1/4 cups all-purpose flour
- In a medium size saucepan, bring water to a boil; add oats and butter. Cook
- and stir for 1 minute. Remove from the heat; cool to lukewarm. You can spread the oatmeal onto a plate to help it cool down quicker.
- In a large bowl, dissolve yeast in warm water. Add the lukewarm oat mixture, both
- sugars, salt and 4 cups of flour; beat until smooth. Remove dough to a clean ,floured surface. Knead the dough, adding additional flour until you have a soft, slightly tacky dough. Knead dough for an additional 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 18 balls.
- Place in two greased 9-in. round baking pans. Cover and let rise
- until doubled, about 45 minutes.
- Bake at 350° for 20-25 minutes or until golden brown. Remove from the oven, brush with melted butter and allow to cool on wire rack.
When you bring the water to a boil and add the oatmeal and butter, let the mixture come back up to a boil then let it cook the oats for about 2 minutes. The oats will be softened, which is what you want but not mushy.