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Monday, December 21, 2015

Oatmeal Dinner Rolls

These rolls have quickly skyrocketed to the top of my favorite rolls list.  I love rolls (all carbs really!) and feel like you really can't have too many good roll recipes.  These particular ones are my current favorite dinner roll.  

The cooked oatmeal in the dough is unlike any other roll I've made before.  It did something magical though.  It made these rolls so soft and chewy.  And guess what? They stayed soft and moist for 4 days! Most rolls I only eat the day they are baked.  Sometimes the next day, too.  But usually by day 3 they are too dry for my liking.

They are nice and fluffy like a dinner roll should be, but the oatmeal (and whole wheat flour if you choose to use it) give this roll a bit heartier texture.  The brown sugar adds the perfect amount of sweetness.  Slathered with butter = HEAVEN! 

Oatmeal Dinner Rolls

  • 2 cups water
  • 1 cup quick oats
  • 3 tablespoons butter or canola oil
  • 1 tablespoon instant yeast (or active dry)
  • ⅓ cup warm water
  • ⅓ cup Brown Sugar
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons Salt
  • 4 3/4 to 5 ¼ cups All Purpose Flour
  1. In a medium size sauce pan bring water to a boil. Once it's boiling dump in the cup of oats and the butter or oil. Cook and stir for one minute. You don't want it to cook longer or the oats get tacky as they lose the water. Remove them from the heat, stirring often so they cool quicker, cool to lukewarm.
  2. In a large bowl dissolve the yeast in warm water. Add the cooled oats, sugars, salt and 3 1/2 cups of the flour; mix until smooth. Add enough of the remaining flour to form a soft dough. If using an electric mixer add flour a bit at a time until the dough cleans the sides of the bowl. Knead by hand on a floured surface or in the mixer for about 5 minutes until smooth and elastic.
  3. Place the dough in a lightly greased bowl, rolling the dough over to coat both sides with grease, and cover with plastic wrap. Let is rise in a warm place for about an hour or until doubled in size.
  4. Punch the dough down and on a clean and lightly greased counter top divide the dough into 24 even sized pieces (this makes the perfect dinner roll size). Shape into balls. Place the dough balls on a greased 11x17 rimmed baking sheet, cover and let them rise til doubled 30-45 minutes.
  5. Bake at 400 degrees for 12-15 minutes or until golden brown. Once baked remove from the pan and let them cool on a wire rack.
Recipe Notes
Adapted from this recipe from Taste of Home.

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